Creamy Cajun Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces of penne pasta
02 -
2 chicken breasts, boneless and skinless, flattened evenly
→ Sauce Ingredients
03 -
2 tablespoons of butter (unsalted)
04 -
2 tablespoons olive oil (extra virgin)
05 -
1½ tablespoons Cajun seasoning, broken into two portions
06 -
1 tablespoon regular-purpose flour
07 -
2 minced garlic cloves
08 -
⅓ cup Parmesan cheese, grated (reserve some for topping)
09 -
1½ cups half-and-half cream
→ Garnish
10 -
Salt and black pepper for seasoning
11 -
Freshly chopped parsley
12 -
A diced tomato
# Instructions:
01 -
Boil the penne pasta following the directions on the package.
02 -
Take a large skillet and heat up the olive oil over medium heat. Sprinkle 1 tablespoon of Cajun spice on both sides of the chicken breasts. Lay them in the skillet and let them cook for roughly three minutes per side. Make sure the inside reaches 165°F before removing.
03 -
Once the chicken is done, take it out of the skillet. Wipe the skillet clean and place it back on medium heat.
04 -
Drop in the butter to melt, then toss in the minced garlic and sauté for just about half a minute. Stir in the flour and cook it out for an extra 30 seconds. Slowly drizzle in the half-and-half a bit at a time, letting the sauce thicken gradually. After the first half cup, you can add the rest a little faster.
05 -
Mix in the grated Parmesan until completely melted. Sprinkle the remaining ½ tablespoon of Cajun seasoning into the sauce. Taste and season with salt and pepper as needed.
06 -
Stir the cooked penne into the creamy sauce. Lay slices of the chicken on top, add diced tomatoes, chopped parsley, and some extra Parmesan cheese. Serve hot and dig in!
# Notes:
01 -
You can turn up or down the heat by adding more or less Cajun spice.
02 -
Best enjoyed right away so the sauce stays smooth and creamy.