Cajun Chicken Alfredo Pasta

Serves 1
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Directions

  1. 1Get chicken breast, clean them, pat them dry, and butterfly them or split them in half.
  2. 2Get chicken breast, clean them, pat them dry, and butterfly them or split them in half.
  3. 3Get chicken breast, clean them, pat them dry, and butterfly them or split them in half.
  4. 4Hit the chicken with some avocado oil to help seasoning distribute evenly.
  5. 5Hit the chicken with some avocado oil to help seasoning distribute evenly.
  6. 6Hit the chicken with some avocado oil to help seasoning distribute evenly.
  7. 7Season the chicken with garlic butter and herb seasoning, Tony's Satcheries (Cajun Creole flavor), and smoked paprika for color.
  8. 8Season the chicken with garlic butter and herb seasoning, Tony's Satcheries (Cajun Creole flavor), and smoked paprika for color.
  9. 9Season the chicken with garlic butter and herb seasoning, Tony's Satcheries (Cajun Creole flavor), and smoked paprika for color.
  10. 10Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
  11. 11Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
  12. 12Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
  13. 13Once heated, lay your chicken in the skillet and cook for 4 to 5 minutes on each side.
  14. 14Once heated, lay your chicken in the skillet and cook for 4 to 5 minutes on each side.
  15. 15Once heated, lay your chicken in the skillet and cook for 4 to 5 minutes on each side.
  16. 16After the first flip, check for a good sear.
  17. 17After the first flip, check for a good sear.
  18. 18After the first flip, check for a good sear.
  19. 19Add about a tablespoon or two of butter to the same skillet and move it around to baste the chicken.
  20. 20Add about a tablespoon or two of butter to the same skillet and move it around to baste the chicken.
  21. 21Add about a tablespoon or two of butter to the same skillet and move it around to baste the chicken.
  22. 22After another 4 minutes or so, take the chicken out and set them aside on a sheet pan, loosely covered with foil (tenting).
  23. 23After another 4 minutes or so, take the chicken out and set them aside on a sheet pan, loosely covered with foil (tenting).
  24. 24After another 4 minutes or so, take the chicken out and set them aside on a sheet pan, loosely covered with foil (tenting).
  25. 25Reduce the heat in the skillet to medium or medium-low.
  26. 26Reduce the heat in the skillet to medium or medium-low.
  27. 27Reduce the heat in the skillet to medium or medium-low.
  28. 28Add about a tablespoon of butter, a tablespoon of garlic paste, and a tablespoon of tomato paste to the skillet.
  29. 29Add about a tablespoon of butter, a tablespoon of garlic paste, and a tablespoon of tomato paste to the skillet.
  30. 30Add about a tablespoon of butter, a tablespoon of garlic paste, and a tablespoon of tomato paste to the skillet.
  31. 31Add some chicken broth to the skillet.
  32. 32Add some chicken broth to the skillet.
  33. 33Add some chicken broth to the skillet.
  34. 34Add heavy cream and mix until well incorporated.
  35. 35Add heavy cream and mix until well incorporated.
  36. 36Add heavy cream and mix until well incorporated.
  37. 37Let the sauce simmer on medium-low heat for about 7-8 minutes until it thickens up.
  38. 38Let the sauce simmer on medium-low heat for about 7-8 minutes until it thickens up.
  39. 39Let the sauce simmer on medium-low heat for about 7-8 minutes until it thickens up.
  40. 40Add some parsley and freshly grated parmesan cheese.
  41. 41Add some parsley and freshly grated parmesan cheese.
  42. 42Add some parsley and freshly grated parmesan cheese.
  43. 43Turn the heat off and add some lemon juice.
  44. 44Turn the heat off and add some lemon juice.
  45. 45Turn the heat off and add some lemon juice.
  46. 46Stir the sauce really well to prevent curdling and add more seasoning to taste.
  47. 47Stir the sauce really well to prevent curdling and add more seasoning to taste.
  48. 48Stir the sauce really well to prevent curdling and add more seasoning to taste.
  49. 49Cook penne rigate pasta until just before al dente and add it directly into the sauce, mixing well.
  50. 50Cook penne rigate pasta until just before al dente and add it directly into the sauce, mixing well.
  51. 51Cook penne rigate pasta until just before al dente and add it directly into the sauce, mixing well.
  52. 52Slice the chicken that has been resting for about 7 to 10 minutes (fully cooked at 165 degrees internal temp).
  53. 53Slice the chicken that has been resting for about 7 to 10 minutes (fully cooked at 165 degrees internal temp).
  54. 54Slice the chicken that has been resting for about 7 to 10 minutes (fully cooked at 165 degrees internal temp).
  55. 55Plate the pasta, top with sliced chicken breast, diced tomato, and green onions for garnish.
  56. 56Plate the pasta, top with sliced chicken breast, diced tomato, and green onions for garnish.
  57. 57Plate the pasta, top with sliced chicken breast, diced tomato, and green onions for garnish.
  58. 58Add extra sauce if desired.
  59. 59Add extra sauce if desired.
  60. 60Add extra sauce if desired.

Ingredients

  • 2 - boneless skinless chicken breasts
  • 2 - boneless skinless chicken breasts
  • 2 - boneless skinless chicken breasts
  • 2 tsp garlic and herb seasoning
  • 2 tsp garlic and herb seasoning
  • 2 tsp garlic and herb seasoning
  • 1.5 tsp Cajun seasoning
  • 1.5 tsp Cajun seasoning
  • 1.5 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp salt and pepper
  • 0.5 tsp salt and pepper
  • 0.5 tsp salt and pepper
  • 3 Tbsp Avocado Oil, divided
  • 3 Tbsp Avocado Oil, divided
  • 3 Tbsp Avocado Oil, divided
  • 1 box Penne Pasta
  • 1 box Penne Pasta
  • 1 box Penne Pasta
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 1 Tbsp garlic paste
  • 1 Tbsp garlic paste
  • 1 Tbsp garlic paste
  • 3 Tbsp unsalted butter, divided
  • 3 Tbsp unsalted butter, divided
  • 3 Tbsp unsalted butter, divided
  • 2 tsp tomato paste
  • 2 tsp tomato paste
  • 2 tsp tomato paste
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup chicken broth
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 2 cups heavy cream
  • 0.5 cup freshly chopped parsley
  • 0.5 cup freshly chopped parsley
  • 0.5 cup freshly chopped parsley
  • 0.75 cup freshly grated Parmesan cheese
  • 0.75 cup freshly grated Parmesan cheese
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 - Juice of lemon
  • 0.5 - Juice of lemon
  • 0.5 - Juice of lemon
  • Green onion, sliced (for garnish)
  • Green onion, sliced (for garnish)
  • Green onion, sliced (for garnish)
  • Tomato, diced (for garnish)
  • Tomato, diced (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.