Serves 1
Directions
- 1Get chicken breast, clean them, pat them dry, and butterfly them or split them in half.
- 2Hit the chicken with some avocado oil to help seasoning distribute evenly.
- 3Season the chicken with garlic butter and herb seasoning, Tony's Satcheries (Cajun Creole flavor), and smoked paprika for color.
- 4Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
- 5Once heated, lay your chicken in the skillet and cook for 4 to 5 minutes on each side.
- 6After the first flip, check for a good sear.
- 7Add about a tablespoon or two of butter to the same skillet and move it around to baste the chicken.
- 8After another 4 minutes or so, take the chicken out and set them aside on a sheet pan, loosely covered with foil (tenting).
- 9Reduce the heat in the skillet to medium or medium-low.
- 10Add about a tablespoon of butter, a tablespoon of garlic paste, and a tablespoon of tomato paste to the skillet.
- 11Add some chicken broth to the skillet.
- 12Add heavy cream and mix until well incorporated.
- 13Let the sauce simmer on medium-low heat for about 7-8 minutes until it thickens up.
- 14Add some parsley and freshly grated parmesan cheese.
- 15Turn the heat off and add some lemon juice.
- 16Stir the sauce really well to prevent curdling and add more seasoning to taste.
- 17Cook penne rigate pasta until just before al dente and add it directly into the sauce, mixing well.
- 18Slice the chicken that has been resting for about 7 to 10 minutes (fully cooked at 165 degrees internal temp).
- 19Plate the pasta, top with sliced chicken breast, diced tomato, and green onions for garnish.
- 20Add extra sauce if desired.
Ingredients
- 2 - boneless skinless chicken breasts
- 2 tsp garlic and herb seasoning
- 1.5 tsp Cajun seasoning
- 1 tsp smoked paprika
- 0.5 tsp salt and pepper
- 3 Tbsp Avocado Oil, divided
- 1 box Penne Pasta
- 4 cloves minced garlic
- 1 Tbsp garlic paste
- 3 Tbsp unsalted butter, divided
- 2 tsp 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 - Juice of lemon
- Green onion, sliced (for garnish)
- Tomato, diced (for garnish)
Equipment
large skilletsheet panfoilpasta bowl
Tips
- Butterfly chicken breasts for more even cooking and more portions.
- Baste the chicken while cooking to keep flavor in.
- Tenting chicken with foil after cooking helps it continue to cook.
- Stir lemon juice into the sauce quickly to prevent curdling.
- Cook pasta until just before al dente.
- Reserve pasta water to adjust sauce consistency.
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