1Clean chicken breasts, pat them dry, and butterfly them or split them in half to get a thinner piece of meat.
2Clean chicken breasts, pat them dry, and butterfly them or split them in half to get a thinner piece of meat.
3Clean chicken breasts, pat them dry, and butterfly them or split them in half to get a thinner piece of meat.
4Hit the chicken with some avocado oil to help the seasoning distribute evenly.
5Hit the chicken with some avocado oil to help the seasoning distribute evenly.
6Hit the chicken with some avocado oil to help the seasoning distribute evenly.
7Season the chicken with garlic butter and herb seasoning, Tony Satcheries Cajun Creole seasoning, and smoked paprika for color.
8Season the chicken with garlic butter and herb seasoning, Tony Satcheries Cajun Creole seasoning, and smoked paprika for color.
9Season the chicken with garlic butter and herb seasoning, Tony Satcheries Cajun Creole seasoning, and smoked paprika for color.
10Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
11Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
12Prepare a large skillet over medium-high heat and add about 2 tablespoons of avocado oil.
13Once the skillet is heated, lay the chicken in there and cook for 4 to 5 minutes on each side, depending on thickness.
14Once the skillet is heated, lay the chicken in there and cook for 4 to 5 minutes on each side, depending on thickness.
15Once the skillet is heated, lay the chicken in there and cook for 4 to 5 minutes on each side, depending on thickness.
16After flipping the chicken, check for a good sear, then add about a tablespoon or two of butter to the skillet.
17After flipping the chicken, check for a good sear, then add about a tablespoon or two of butter to the skillet.
18After flipping the chicken, check for a good sear, then add about a tablespoon or two of butter to the skillet.
19Move the butter around the pan to hit all the chicken and baste the chicken to keep the flavor on it.
20Move the butter around the pan to hit all the chicken and baste the chicken to keep the flavor on it.
21Move the butter around the pan to hit all the chicken and baste the chicken to keep the flavor on it.
22After another 4 minutes or so, take the chicken out and set it aside on a sheet pan, covering it loosely with foil (tenting).
23After another 4 minutes or so, take the chicken out and set it aside on a sheet pan, covering it loosely with foil (tenting).
24After another 4 minutes or so, take the chicken out and set it aside on a sheet pan, covering it loosely with foil (tenting).
25Reduce 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.
26Reduce 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.
27Reduce 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.
28Add chicken broth to the skillet.
29Add chicken broth to the skillet.
30Add chicken broth to the skillet.
31Add the heavy cream and mix until well incorporated.
32Add the heavy cream and mix until well incorporated.
33Add the heavy cream and mix until well incorporated.
34Let the sauce simmer on medium-low heat.
35Let the sauce simmer on medium-low heat.
36Let the sauce simmer on medium-low heat.
37After about 7-8 minutes, when the sauce starts to thicken, add some parsley and freshly grated parmesan cheese.
38After about 7-8 minutes, when the sauce starts to thicken, add some parsley and freshly grated parmesan cheese.
39After about 7-8 minutes, when the sauce starts to thicken, add some parsley and freshly grated parmesan cheese.
40Turn off the heat before adding lemon juice to prevent curdling.
41Turn off the heat before adding lemon juice to prevent curdling.
42Turn off the heat before adding lemon juice to prevent curdling.
43Stir the sauce really well to ensure it doesn't curdle and add more seasoning to taste.
44Stir the sauce really well to ensure it doesn't curdle and add more seasoning to taste.
45Stir the sauce really well to ensure it doesn't curdle and add more seasoning to taste.
46Cook penne rigate pasta until just before al dente.
47Cook penne rigate pasta until just before al dente.
48Cook penne rigate pasta until just before al dente.
49Add the cooked pasta directly into the sauce and give it a good mix.
50Add the cooked pasta directly into the sauce and give it a good mix.
51Add the cooked pasta directly into the sauce and give it a good mix.
52Slice the chicken that was allowed to rest for about 7 to 10 minutes.
53Slice the chicken that was allowed to rest for about 7 to 10 minutes.
54Slice the chicken that was allowed to rest for about 7 to 10 minutes.
55Plate the pasta, top with the sliced chicken breast, a little bit of diced tomato, and some green onions for garnish.
56Plate the pasta, top with the sliced chicken breast, a little bit of diced tomato, and some green onions for garnish.
57Plate the pasta, top with the sliced chicken breast, a little bit of diced tomato, and some green onions for garnish.
58Add extra sauce if desired.
59Add extra sauce if desired.
60Add extra sauce if desired.
Ingredients
2 -3 boneless skinless chicken breasts
2 -3 boneless skinless chicken breasts
2 -3 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
1 Tbsp minced garlic or garlic paste
1 Tbsp minced garlic or garlic paste
1 Tbsp minced garlic or 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, more if you like extra sauce
2 cups heavy cream, more if you like extra sauce
2 cups heavy cream, more if you like extra sauce
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 lemon juice
0.5 juice of lemon lemon juice
0.5 juice of lemon lemon juice
Green onion, sliced
Green onion, sliced
Green onion, sliced
Tomato, diced
Tomato, diced
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.