Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon smoked paprika
1 teaspoon Cajun seasoning (plus extra to taste)
Salt & pepper to taste
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
8 oz penne pasta
1 tablespoon olive oil
Fresh parsley or chopped green onions (optional, for garnish)
Red pepper flakes (optional, for extra heat)
Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil.
Cook penne according to package directions until al dente. Drain and set aside.
2. Season the chicken:
Toss chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper.
3. Sear the chicken:
In a large skillet, heat olive oil over medium-high heat.
Add the chicken and cook for 5–6 minutes, or until golden and cooked through.
Remove the chicken from the skillet and set aside.
4. Make the garlic butter base:
In the same skillet, reduce heat to medium and add the butter.
Add the minced garlic and sauté for 30 seconds until fragrant (don’t let it burn).
5. Create the creamy sauce:
Stir in the chicken broth and let simmer for 1 minute.
Add the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese and whisk until the sauce is smooth and creamy.
6. Combine it all:
Add the cooked penne and chicken back into the skillet.
Toss everything together and simmer for 2–3 minutes so the flavors meld.
Taste and adjust seasoning with salt, pepper, or more Cajun spice if desired.
7. Serve:
Garnish with chopped parsley or green onions and a sprinkle of red pepper flakes if you like it spicy.
Serve hot with crusty garlic bread or a fresh salad.
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