Cajun Chicken Creamy Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, boneless and skinless, flattened to an even thickness
02 -
8 oz of penne pasta
→ Sauce Ingredients
03 -
2 tablespoons of unsalted butter
04 -
2 cloves of garlic, finely chopped
05 -
1½ cups of half and half
06 -
1 tablespoon of plain flour
07 -
2 tablespoons of olive oil
08 -
⅓ cup of parmesan cheese, grated (save some for a topping)
09 -
1½ tablespoons of Cajun seasoning, split in half
→ Garnish
10 -
Chopped parsley
11 -
1 diced tomato
12 -
Salt and pepper for flavor adjustment
# Instructions:
01 -
Cook the penne in salted boiling water, following the details on the package.
02 -
Pour olive oil into a big skillet and warm it up on medium heat. Sprinkle 1 tablespoon of Cajun spice on both sides of the chicken. Fry for 3 minutes per side or until the chicken is cooked thoroughly with an internal temperature of 165°F.
03 -
Take the chicken out of the pan, clean the skillet, and place it back on medium heat.
04 -
Let the butter melt in the pan, toss in the garlic, and stir it around for half a minute. Sprinkle in the flour, cooking it another half a minute. Gradually pour in the half and half, a little at a time early on, whisking until smooth.
05 -
Mix parmesan into the sauce and let it dissolve fully. Stir in the remaining ½ tablespoon of Cajun seasoning, adjusting salt and pepper to taste.
06 -
Toss together the cooked pasta with the sauce. Layer with diced tomatoes, parsley, extra parmesan, and sliced chicken right before serving. Dig in!
# Notes:
01 -
Control spice levels by adding more or less Cajun seasoning.
02 -
Best devoured fresh so the sauce stays creamy and smooth.