4 Servings 30 min Cook
4 Breast, bone and skin removed Chicken Breast
2 Tbsp Olive Oil
8 Oz Penne Pasta
2 Tbsp Butter
12 Tsp Spices Cajun Seasoning
3 Cloves, minced Garlic
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/2 Tsp Lemon Zest
1/4 Cup Parmesan Cheese
1 Dash Salt
2 Tbsp Parsley
2 Medium whole (2-3/5" dia) Tomatoes
In a gallon size bag, add chicken, 1 tablespoon olive oil and cajun seasoning.
Shake to coat thoroughly.
Heat remaining 1 tablespoon olive oil in a grill pan over medium-high heat.
Cook chicken, flipping once, until cooked through, about 5-6 minutes on each side.
Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions.
Drain well.
Melt butter in a saucepan over medium-heat.
Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Gradually whisk in heavy cream and lemon zest.
Cook, whisking constantly, until incorporated, about 1-2 minutes.
Stir in Parmesan until slightly thickened, about 1-2 minutes.
If the mixture is too thick, add more heavy cream as needed.
Season with salt and pepper, to taste.
Add pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and parsley, if desired.
