Cajun Chicken Pasta



-4 boneless, skinless chicken breasts

-4 tablespoons of olive oil

-1 1/2 tablespoons of Cajun seasoning

-8 oz of penne pasta

-6 tablespoons of unsalted butter

-1 tablespoon + 1.5 teaspoons of minced garlic

-3 cups of heavy whipping cream

-3/4 cup of grated Parmesan

-pepper, to taste


-In a gallon size Ziploc bag, add chicken, 2 tablespoons of olive oil, and 1 tbsp. Of Cajun seasoning. Shake the bag to coat thoroughly.

-Start boiling water for pasta.

-Heat remaining 2 tablespoons of olive oil in a pan over medium-high heat. Add chicken and cook until no longer pink. Set aside and keep warm.

-Cook pasta according to package and drain well.

-While your pasta is cooking, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant.

-Gradually whisk in heavy cream. Stir in Parmesan until slightly thickened. Season with pepper and 1/2 tbsp. Of Cajun seasoning.

-Pour sauce into pasta and add chicken. Mix well and cook on medium until everything is heated thoroughly and sauce has thickened.


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