Cajun Chicken Pasta

Name: Cajun Chicken Pasta
Cuisine: American
Ingredients: 2 -3 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; 1 Tbsp minced garlic or garlic paste; 3 Tbsp unsalted butter, divided; 2 tsp tomato paste; 0.5 cup chicken broth; 2 cups heavy cream, more if you like extra sauce; 0.5 cup freshly chopped parsley; 0.75 cup freshly grated Parmesan cheese; 0.5 juice of lemon lemon juice; Green onion, sliced; Tomato, diced

Serves 1

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Cajun Chicken Pasta

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Serves 1

Directions

1Clean chicken breasts, pat them dry, and butterfly them or split them in half to get a thinner piece of meat.
2Hit the chicken with some avocado oil to help the seasoning distribute evenly.
3Season the chicken with garlic butter and herb seasoning, Tony Satcheries Cajun Creole seasoning, and smoked paprika for color.
4Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
5Once the skillet is heated, lay the chicken in there and cook for 4 to 5 minutes on each side, depending on thickness.
6After flipping the chicken, check for a good sear, then add about a tablespoon or two of butter to the skillet.
7Move the butter around the pan to hit all the chicken and baste the chicken to keep the flavor on it.
8After another 4 minutes or so, take the chicken out and set it aside on a sheet pan, covering it loosely with foil (tenting).
9Reduce the heat to medium or medium-low in the skillet, add about a tablespoon of butter, about a tablespoon of garlic paste, and a tablespoon of tomato paste.
10Add chicken broth to the skillet.
11Add the heavy cream and mix until well incorporated.
12Let the sauce simmer on medium-low heat.
13After about 7-8 minutes, when the sauce starts to thicken, add some parsley and freshly grated parmesan cheese.
14Turn off the heat before adding lemon juice to prevent curdling.
15Stir the sauce really well to ensure it doesn't curdle and add more seasoning to taste.
16Cook penne rigate pasta until just before al dente.
17Add the cooked pasta directly into the sauce and give it a good mix.
18Slice the chicken that was allowed to rest for about 7 to 10 minutes.
19Plate the pasta, top with the sliced chicken breast, a little bit of diced tomato, and some green onions for garnish.
20Add extra sauce if desired.

Ingredients

2 -3 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
1 Tbsp minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
0.5 cup chicken broth
2 cups heavy cream, more if you like extra sauce
0.5 cup freshly chopped parsley
0.75 cup freshly grated Parmesan cheese
0.5 juice of lemon lemon juice
Green onion, sliced
Tomato, diced

Equipment

large skilletsheet panfoilpasta bowl

Tips

Butterfly chicken breasts for thinner, more evenly cooked meat and more portions.
Baste chicken with butter to keep flavor on the chicken.
Tent chicken loosely with foil to allow it to continue cooking.
Add more seasoning to the sauce to taste.
Reserve pasta water to loosen sauce if too thick.

Cajun Chicken Pasta

Serves 1

facebook.com

Cajun Chicken Pasta

facebook.com

Serves 1

Directions

1Clean chicken breasts, pat them dry, and butterfly them or split them in half to get a thinner piece of meat.
2Hit the chicken with some avocado oil to help the seasoning distribute evenly.
3Season the chicken with garlic butter and herb seasoning, Tony Satcheries Cajun Creole seasoning, and smoked paprika for color.
4Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
5Once the skillet is heated, lay the chicken in there and cook for 4 to 5 minutes on each side, depending on thickness.
6After flipping the chicken, check for a good sear, then add about a tablespoon or two of butter to the skillet.
7Move the butter around the pan to hit all the chicken and baste the chicken to keep the flavor on it.
8After another 4 minutes or so, take the chicken out and set it aside on a sheet pan, covering it loosely with foil (tenting).
9Reduce the heat to medium or medium-low in the skillet, add about a tablespoon of butter, about a tablespoon of garlic paste, and a tablespoon of tomato paste.
10Add chicken broth to the skillet.
11Add the heavy cream and mix until well incorporated.
12Let the sauce simmer on medium-low heat.
13After about 7-8 minutes, when the sauce starts to thicken, add some parsley and freshly grated parmesan cheese.
14Turn off the heat before adding lemon juice to prevent curdling.
15Stir the sauce really well to ensure it doesn't curdle and add more seasoning to taste.
16Cook penne rigate pasta until just before al dente.
17Add the cooked pasta directly into the sauce and give it a good mix.
18Slice the chicken that was allowed to rest for about 7 to 10 minutes.
19Plate the pasta, top with the sliced chicken breast, a little bit of diced tomato, and some green onions for garnish.
20Add extra sauce if desired.

Ingredients

2 -3 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
1 Tbsp minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
0.5 cup chicken broth
2 cups heavy cream, more if you like extra sauce
0.5 cup freshly chopped parsley
0.75 cup freshly grated Parmesan cheese
0.5 juice of lemon lemon juice
Green onion, sliced
Tomato, diced

Equipment

large skilletsheet panfoilpasta bowl

Tips

Butterfly chicken breasts for thinner, more evenly cooked meat and more portions.
Baste chicken with butter to keep flavor on the chicken.
Tent chicken loosely with foil to allow it to continue cooking.
Add more seasoning to the sauce to taste.
Reserve pasta water to loosen sauce if too thick.