Ingredients
Equipment
Method
- Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain, cover, and keep warm.
- Beat the chicken breasts so they have an even thickness. Season all sides with 1 1/2 Tbsp cajun seasoning.
- In a large non-reactive skillet, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn the heat down to low and cook until the internal temperature reaches 165˚F. Transfer the chicken to a cutting board, slice it into thin strips, and cover to keep warm.
- In the same skillet over medium heat, melt the butter and sauté the garlic for 30 to 60 seconds until the garlic is fragrant. Add the diced tomatoes and sauté for another 2 minutes.
- Add the heavy whipping cream, the remaining cajun seasoning to taste, and the parmesan cheese. Bring the mixture to a simmer. Season to taste if necessary.
- Add the sliced chicken and cooked pasta to the sauce. Toss until everything is combined and the pasta and chicken are warmed through. Add some of the warm reserved pasta water if you need to thin the sauce. Serve with freshly grated parmesan and chopped parsley.
Nutrition
Notes
If you use a cajun seasoning with high salt content, start with half of the recommended amount and add more to your preference.