Ingredients
Scale
- 2 cups of penne or fettuccine pasta
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 small onion, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Slice chicken breasts into thin strips and season generously with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until fragrant, about 2 minutes.
- Pour in chicken broth, scraping any browned bits from the skillet. Stir in heavy cream and bring to a simmer.
- Add grated Parmesan cheese and stir until melted and smooth. Return cooked chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes.
- Add cooked pasta to the skillet and toss to coat evenly. Adjust seasoning with salt and pepper. Garnish with chopped parsley and extra Cajun seasoning if desired.
Notes
- Use high-quality Cajun seasoning for maximum flavor.
- For a milder version, reduce the Cajun seasoning. For more spice, add hot sauce or extra spices.
- If you prefer dairy-free, substitute heavy cream with coconut cream or cashew cream.
- Leftovers can be stored in an airtight container for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free options available
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg