Cajun Chicken Alfredo Pasta

Name: Cajun Chicken Alfredo Pasta
Cuisine: American
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)

Serves 1

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Cajun Chicken Alfredo Pasta

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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.

Cajun Chicken Alfredo Pasta

Serves 1

facebook.com

Cajun Chicken Alfredo Pasta

facebook.com

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.