Ingredients
Method
- Fill a large pot with salted water and bring it to a boil. Cook the penne according to the package directions until al dente, then drain and set it aside.
- Pat the chicken breasts dry and sprinkle both sides with the Cajun seasoning, pressing it in lightly so it sticks.
- Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and let it rest.
- Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, kosher salt, and black pepper, and whisk to combine.
- Bring the sauce to a boil, then lower the heat and let it simmer for a few minutes until slightly thickened. Whisk in the grated Parmesan cheese until fully melted and smooth.
- Add the cooked penne to the skillet and toss until every piece is coated in the creamy sauce.
- Slice the rested chicken into strips and arrange them over the pasta. Sprinkle with chopped parsley and extra grated Parmesan, then serve hot.
Nutrition
Notes
Use freshly grated Parmesan cheese instead of pre-shredded for a smoother melt and better flavor.
Pat the chicken dry before seasoning so the Cajun rub adheres and creates a nice browned crust.
If the sauce looks too thick after adding the pasta, loosen it with a few tablespoons of reserved pasta water or chicken broth.
Thin-cut or halved chicken breasts cook quickest; if using thick breasts, add a few extra minutes per side and always check for 165°F.
Cook the chicken up to 1 day ahead and store it separately in the fridge; slice and reheat gently just before serving.
Keep leftovers in an airtight container in the refrigerator for up to 3 days and rewarm with a splash of cream or water.
For a lighter sauce, use half-and-half instead of heavy cream, but expect a thinner, less decadent result.