Cajun Chicken Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, no skin or bones, flattened thin
02 -
8 ounces of penne pasta
→ Sauce Ingredients
03 -
2 garlic cloves, finely chopped
04 -
2 tablespoons unsalted butter
05 -
2 tablespoons olive oil, preferably extra virgin
06 -
1 tablespoon regular flour
07 -
1 ½ cups half-and-half cream
08 -
⅓ cup grated parmesan cheese, with extra for garnish
09 -
1 ½ tablespoons Cajun spice mix, used in two parts
→ Garnish
10 -
1 fresh tomato, chopped small
11 -
Chopped parsley for color
12 -
Salt and pepper, add as you like
# Instructions:
01 -
Follow the package guidelines to boil the penne until it's ready to go.
02 -
Warm up the olive oil in a big frying pan over medium heat. Sprinkle a tablespoon of the Cajun spice on both sides of the chicken. Place it in the pan and let it cook for about 3 minutes per side or until its inner temperature reaches 165°F.
03 -
Take the chicken out of the pan, give the pan a quick rinse, and put it back on medium heat.
04 -
Let the butter melt, toss in the garlic, and stir it around for 30 seconds. Mix in the flour and keep whisking for another 30 seconds. Pour the half-and-half one small splash at a time until the sauce starts to thicken. Once you've added about half a cup, you can pour it in faster.
05 -
Mix in the parmesan until it’s melted and smooth. Add the rest of the Cajun seasoning (about ½ tablespoon) and taste to see if it needs a pinch of salt or pepper.
06 -
Toss the penne into the sauce, laying the sliced chicken on top. Sprinkle on the parsley, tomatoes, extra parmesan, and dig in right away!
# Notes:
01 -
Use less or more Cajun to tweak spiciness.
02 -
Tastes best when eaten immediately while it’s creamy.