Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta
according to package instructions until al dente. Reserve 1/2 cup
of pasta water then drain, cover, and keep warm.
Beat the chicken breasts so that they are even in thickness and
season all over with 1 1/2 Tbsp cajun seasoning.
In a large non-reactive skillet, heat 2 tsp oil over medium-high
heat. Once hot, add the chicken and sear on both sides. Turn heat
down to low and saute until cooked through and 165F on a
thermometer. Transfer to a cutting board, slice into thin strips, and
cover to keep warm.
In the same skillet over medium heat, saute the butter and garlic
for 30-60 seconds or until the garlic is fragrant. Add the diced
tomatoes and saute another 2 minutes.
Add in the heavy whipping cream, remaining cajun seasoning, and
parmesan cheese, and bring to a simmer. Season to taste if
needed.
Add the sliced chicken and cooked pasta to the sauce and toss
until combined and pasta and chicken are warmed through. Add
warm reserved pasta water if desired to thin the sauce. Serve with
freshly grated parmesan and chopped parsley.
Originally Submitted
9/22/2022
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