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Cajun Chicken Pasta

61/100 by 114 users
Cajun Chicken Pasta

INGREDIENTS:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil divided
  • 1 tablespoon cajun seasoning
  • 8 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream or more to taste
  • 1/2 teaspoon lemon zest
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper to taste
  • 2 Roma tomatoes diced
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a gallon size Ziploc bag add chicken 1 tablespoon olive oil and cajun seasoning shaking to coat thoroughly.
  2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook flipping once until cooked through about 5-6 minutes on each side. Set aside and keep warm.
  3. In a large pot of boiling salted water cook pasta according to package instructions; drain well.
  4. Melt butter in a saucepan over medium heat. Add garlic and cook stirring frequently until fragrant about 1-2 minutes.
  5. Gradually whisk in heavy cream and lemon zest. Cook whisking constantly until incorporated about 1-2 minutes. Stir in Parmesan until slightly thickened about 1-2 minutes. If the mixture is too thick add more heavy cream as needed; season with salt and pepper to taste.
  6. Stir in pasta and gently toss to combine.
  7. Serve immediately with chicken garnished with tomatoes and parsley if desired.

This article and recipe adapted from this siteINGREDIENTS:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil divided
  • 1 tablespoon cajun seasoning
  • 8 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream or more to taste
  • 1/2 teaspoon lemon zest
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper to taste
  • 2 Roma tomatoes diced
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a gallon size Ziploc bag add chicken 1 tablespoon olive oil and cajun seasoning shaking to coat thoroughly.
  2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook flipping once until cooked through about 5-6 minutes on each side. Set aside and keep warm.
  3. In a large pot of boiling salted water cook pasta according to package instructions; drain well.
  4. Melt butter in a saucepan over medium heat. Add garlic and cook stirring frequently until fragrant about 1-2 minutes.
  5. Gradually whisk in heavy cream and lemon zest. Cook whisking constantly until incorporated about 1-2 minutes. Stir in Parmesan until slightly thickened about 1-2 minutes. If the mixture is too thick add more heavy cream as needed; season with salt and pepper to taste.
  6. Stir in pasta and gently toss to combine.
  7. Serve immediately with chicken garnished with tomatoes and parsley if desired.

This article and recipe adapted from this site

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