Cajun Chicken Pasta Recipe

In a large Ziploc bag, combine the chicken breasts with 1 tablespoon olive oil and Cajun seasoning. Seal the bag and shake it well to evenly coat the chicken. Allow it to marinate for at least 5 minutes or refrigerate for up to 8 hours for deeper flavor infusion.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Remove the chicken from the skillet, place it on a plate, and cover with foil to keep warm.

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta well and set aside.

Wipe the skillet clean carefully as it will be hot. Melt the butter over medium heat in the same skillet. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 1 minute.

Gradually whisk in the heavy cream, stirring constantly to combine smoothly. Cook for 1-2 minutes until the sauce begins to thicken. Stir in the freshly grated Parmesan cheese until the sauce is creamy and slightly thickened. If the sauce becomes too thick, add a little more heavy cream to loosen it. Season the sauce with salt and freshly ground black pepper to taste.

Add the cooked penne pasta directly into the skillet with the cream sauce. Gently toss everything to ensure the pasta is thoroughly coated with the sauce.

Plate the pasta and top with the cooked Cajun chicken breasts. Garnish with diced Roma tomatoes and freshly chopped parsley if desired. Serve immediately for best flavor and texture.