Garlic Butter Chicken Penne in Cajun Cream Sauce

 

 

 

 

 

 

 

 

Ingredients:

1.25 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

8 oz penne pasta

2 tbsp Cajun seasoning (adjust to spice preference)

1 tsp Italian seasoning

Salt & pepper to taste

2 tbsp butter

3 cloves garlic, minced

1/4 cup sun-dried tomatoes, chopped (oil-packed, drained)

1½ cups heavy cream

½ cup grated Parmesan cheese

Lemon wedges for serving

Fresh parsley or basil for garnish (optional)

 

Instructions:

Cook the Pasta:

Boil penne in salted water according to package directions. Drain and set aside.

Cook the Chicken:

Toss chicken pieces with Cajun seasoning, Italian seasoning, salt, and pepper.

In a large skillet, melt 1 tbsp butter over medium-high heat.

Add the chicken and cook until golden brown and cooked through (5–7 mins). Remove and set aside.

Make the Garlic Butter Sauce:

In the same skillet, melt remaining 1 tbsp butter.

Add garlic and cook until fragrant (about 30 seconds).

Stir in sun-dried tomatoes and cook another minute.

Create the Cream Sauce:

Pour in heavy cream, bring to a gentle simmer.

Stir in Parmesan cheese and cook until melted and sauce thickens slightly (3–5 mins).

Add more Cajun seasoning if you like it spicier.

Combine Everything:

Return the chicken to the pan, add the cooked pasta, and toss to coat in the sauce.

Cook for another minute or two until everything is heated through and saucy.

Serve It Up:

Plate with a squeeze of fresh lemon juice and sprinkle with parsley or basil.

Add extra Parmesan on top if you’re feeling fancy.