Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp butter
- 10–12 oz penne or rigatoni pasta
- Salted water for boiling
- 2 tbsp butter (for sauce)
- 4 garlic cloves, minced
- 1 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (optional garnish)
- Extra parmesan cheese (optional garnish)
Instructions
- Pat chicken dry and coat with Cajun seasoning.
- Heat oil and butter in a skillet, sear chicken 4–5 minutes per side until fully cooked. Remove and slice.
- Boil pasta in salted water until al dente. Drain and reserve 1/2 cup pasta water.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Whisk in flour and cook for 1 minute.
- Slowly add heavy cream while whisking.
- Stir in smoked paprika, red pepper flakes, salt, and black pepper. Simmer 2–3 minutes.
- Add parmesan cheese and stir until melted.
- Toss in pasta, adding reserved water as needed to loosen sauce.
- Top with sliced chicken, garnish with parsley and parmesan, and serve hot.
Notes
- You can adjust the level of spice by adding more or less Cajun seasoning and red pepper flakes.
- Reserve pasta water to help achieve desired sauce consistency.
- Garnish with extra parmesan or parsley for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet & Pasta
- Cuisine: American