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.
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