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Ashlee

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dishes
Ingredients Method

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

Method
 

  1. In a gallon sized plastic bag, combine chicken, 1 tablespoon olive oil and Cajun seasoning. Shake well to coat chicken.
  2. 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.
  3. In a medium stockpot, cook penne pasta, according to package directions. Drain well. Set aside.
For the Alfredo Sauce:
  1. In a medium sauce pan, melt butter and add garlic, about 1-2 minutes. 
  2. 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.
  3. Stir in pasta into sauce. Mix until well combined. Serve immediately with sliced chicken on top.
For Garnish:
  1. Dice tomatoes into small pieces and chop up fresh cilantro. Garnish pasta and chicken with tomatoes and cilantro as desired.