Cajun Chicken Penne (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz tube pasta
02 -
2 thin-pounded boneless skinless chicken breasts
→ Sauce Ingredients
03 -
2 tablespoons pure olive oil
04 -
2 tablespoons plain butter
05 -
2 cloves garlic, chopped fine
06 -
1 tablespoon regular flour
07 -
1½ cups cream mixture
08 -
⅓ cup shredded parmesan, extra for sprinkling
09 -
1½ tablespoons spicy Cajun mix, split up
→ Garnish
10 -
1 diced tomato
11 -
Chopped fresh parsley
12 -
Salt and pepper as needed
# Instructions:
01 -
Boil tube pasta following box directions.
02 -
Warm up olive oil in big pan on medium flame. Rub chicken with 1 tablespoon spicy Cajun mix on both sides. Drop in pan. Let it cook roughly three minutes per side until chicken hits 165 degrees inside.
03 -
Take chicken out, wipe the pan down, and put it back on medium heat.
04 -
Drop in butter, throw in garlic and stir for about 30 seconds. Mix in flour and keep cooking another 30 seconds. Pour in cream mix super slowly, just a spoonful at first so it gets thick. You can pour faster after you've added about half a cup.
05 -
Mix in parmesan and wait till it's fully melted. Sprinkle in the leftover ½ tablespoon Cajun mix and add salt and pepper how you like it.
06 -
Toss pasta into the sauce, scatter tomatoes, parsley, and extra parmesan on top with the cut chicken. Gobble it up right away!
# Notes:
01 -
Use less Cajun mix if you don't want it too hot
02 -
Eat it straight away for the creamiest sauce