- 8 oz penne pasta
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 2 Tbsp unsalted butter
- 2 Tbsp cajun seasoning, divided
- 1 Tbsp of minced garlic
- 1 can of diced tomatoes with green chilies
- 1 1/2 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- Bring a large pot of water to a boil, cook pasta until al dente and set aside. Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp Cajun seasoning.
- In a large skillet, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and sauté until cooked through. Transfer to a cutting board, slice into thin strips and cover to keep warm.
- In the same skillet over medium heat, sauté the butter and garlic. Add the diced tomatoes and sauté another 2 minutes.
- Add in the heavy whipping cream, remaining Cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
- Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Serve with freshly grated parmesan and chopped parsley.
If you’re wanting Italian food but with a twist then this recipe is great for you. This is basically chicken alfredo but with Cajun seasoning. Any type of noodle can be used for this recipe. I choose penne because it’s one of my favorites. As you’re making your sauté and if it’s too thick you can add milk to thin it. Also when cooking your chicken, you can cut it up small, then cook it, and it can be added in with the pasta rather than slicing it and adding it to the top. This recipe is quick and easy to make and is a favorite to making. If you’re wanting to try something new this is a great recipe to do it with. This pasta can be served with breadsticks or a side salad. This recipe is also inexpensive, so it’s good you’re trying to stay within your budget.