Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Cook the penne until al dente, drain, and set aside.
- Pat the chicken dry and season generously on both sides with Cajun seasoning.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a cutting board and let rest.
- Melt butter in the same skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, salt, and pepper, and stir to scrape up browned bits.
- Bring the sauce to a gentle boil, then reduce to a simmer and cook for a few minutes until slightly thickened. Whisk in Parmesan until melted and smooth.
- Add the drained penne to the skillet and toss until every piece is coated in the sauce.
- Slice the chicken into strips, arrange over the pasta, and sprinkle with chopped parsley and extra Parmesan.
Nutrition
Notes
To make your own Cajun seasoning, mix 3/4 teaspoon paprika, 1/2 teaspoon each kosher salt and garlic powder, and 1/4 teaspoon each black pepper, onion powder, oregano, and cayenne.
Thin-cut chicken breasts cook fastest; if yours are thick, slice them into cutlets and add a couple of minutes per side if needed.
Bring the heavy cream to room temperature before stirring it into the hot pan so the sauce stays smooth and doesn't curdle.
Use freshly grated Parmesan from a block instead of pre-shredded so it melts into the sauce without a gritty texture.
For a thicker sauce, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water and stir it in before adding the penne.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk.
This pasta also works with fettuccine, rotini, or spaghetti, and is great served with a crisp green salad and sourdough bread.