Ingredients
Method
- Prepare the penne pasta following the package directions, then drain and set aside.
- Coat the chicken breasts evenly with Cajun seasoning.
- Warm olive oil in a skillet over medium heat, sear the chicken for approximately 6 minutes per side until fully cooked, then slice and set aside.
- Melt butter in the same skillet and sauté the garlic until it becomes aromatic.
- Whisk in the heavy cream and Parmesan cheese, stirring until the sauce reaches a smooth consistency.
- Combine the cooked pasta and diced tomatoes with the sauce, then season with salt and pepper.
- Arrange the sliced chicken over the pasta, garnish with fresh parsley, and serve immediately.
Notes
Spice Control: I have found that Cajun seasonings vary wildly in salt content, so I always taste a tiny bit of the spice blend before seasoning my chicken to avoid over salting the final dish.
Flavor Building: I never wash the skillet after cooking the chicken because those golden brown bits stuck to the bottom are pure flavor gold that makes the cream sauce taste incredible.
Sauce Texture: I make sure to whisk the Parmesan in slowly over low heat to prevent the cheese from clumping or the sauce from breaking, which keeps everything perfectly velvety.
Storage Secret: If I have leftovers, I always add a splash of milk before microwaving because the penne naturally drinks