Inspired from the great food of Louisiana and a local Cajun restaurant. This chicken dish is packed with spices of New Orleans and flavor. Top it off with an amazing Alfredo sauce. It takes everything up a notch.
Skillet Cajun Chicken Pasta
Inspired from the great food of Louisiana and a local Cajun restaurant. This chicken dish is packed with spices of New Orleans and flavor. Top it off with an amazing Alfredo sauce. It takes everything up a notch.
Ingredients
- 2 skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 Tbsp Cajun seasoning
- 8 oz pkg penne pasta
For the Alfredo Sauce:
- 2 Tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 tsp lemon zest
- 1/4 cup Parmesan cheese, shredded
- Kosher salt and ground pepper, to taste
For Garnish:
- 3 roma tomatoes, diced
- 2 Tbsp fresh cilantro, chopped
Instructions
- In a gallon sized plastic bag, combine chicken, 1 tablespoon olive oil and Cajun seasoning. Shake well to coat chicken.
- In a large skillet, heat remaining olive oil, add chicken and cook through on both sides, about 5-6 minutes. Slice chicken into lengthwise pieces. Set aside.
- In a medium stockpot, cook penne pasta, according to package directions. Drain well. Set aside.
For the Alfredo Sauce:
- In a medium sauce pan, melt butter and add garlic, about 1-2 minutes.
- Add heavy cream and lemon zest. Whisk for about 1-2 minutes. Then, add Parmesan cheese. Mix until sauce thickens. Season with Kosher salt and ground pepper, to taste.
- Stir in pasta into sauce. Mix until well combined. Serve immediately with sliced chicken on top.
For Garnish:
- Dice tomatoes into small pieces and chop up fresh cilantro. Garnish pasta and chicken with tomatoes and cilantro as desired.
