Cajun Chicken Alfredo Pasta
Directions
- 1Get some chicken breasts, clean them, pat them dry, and butterfly or split them in half to cook more evenly.
- 2Drizzle avocado oil on the chicken breasts.
- 3Season the chicken breasts with garlic butter and herb seasoning, Tony’s seasoning, and smoked paprika.
- 4Prepare a large skillet over medium-high heat with 2 tablespoons of avocado oil and cook the chicken for 4-5 minutes on each side.
- 5After flipping the chicken, add 1-2 tablespoons of butter to the skillet and baste the chicken for another 4 minutes.
- 6Remove the chicken from the skillet, tent loosely with foil to allow it to continue cooking, and set aside.
- 7Reduce the heat to medium or medium-low, add 1 tablespoon of butter, 1 tablespoon of garlic paste, and 1 tablespoon of tomato paste to the skillet and sauté for 30 seconds.
- 8Add chicken broth and heavy cream to the skillet and simmer for 7-8 minutes until thickened.
- 9Stir in freshly chopped parsley, freshly grated Parmesan cheese, and lemon juice.
- 10Add more seasoning to taste.
- 11Cook the pasta until almost al dente, drain, and add it to the sauce.
- 12Plate the pasta, slice the rested chicken, and place it on top of the pasta.
- 13Garnish with diced tomatoes and green onions, and add extra sauce if desired.
Ingredients
- 2 boneless skinless chicken breasts
- 3 tablespoons avocado oil
- 2 teaspoons garlic butter and herb seasoning
- 1.5 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt and pepper
- 1 box Penne pasta
- 1 tablespoon garlic paste
- 3 tablespoons unsalted butter
- 2 teaspoons tomato paste
- 0.5 cup chicken broth
- 2 cups heavy cream
- 0.5 cup freshly chopped parsley
- 0.75 cup freshly grated Parmesan cheese
- 0.5 lemon juice
- 1 green onions
- 1 tomatoes
Equipment
knifecutting boardlarge skilletspatulasheet pangraterlemon juicer