Description
A comforting and filling one-skillet meal featuring tender chicken, al dente pasta, juicy tomatoes, and a smooth Parmesan cream sauce with smoky Cajun seasoning.
Ingredients
Scale
- 8 oz dry penne or fettuccine
- 1 tbsp kosher salt, for the pasta water
- 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
- 2 tbsp Cajun seasoning, divided
- ½ tsp kosher salt, divided
- ¼ tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 tsp fresh lemon juice
- ¼ cup chopped fresh parsley
Instructions
- Boil the pasta water. Bring a 4- to 6-quart pot of water to a rolling boil. Add kosher salt, followed by the penne or fettuccine. Cook until al dente, usually 9 to 11 minutes.
- Reserve water and drain. Scoop out ½ cup of the starchy pasta water before draining the pasta without rinsing.
- Season the chicken. Pat the chicken strips dry and toss with 1½ tablespoons Cajun seasoning, ¼ teaspoon kosher salt, and black pepper until evenly coated.
- Brown the chicken. Heat olive oil in a 12-inch skillet over medium-high heat. Arrange the chicken in one layer and cook for 5 to 7 minutes, turning once until browned and reaching 165°F. Transfer to a clean plate.
- Sauté the garlic. Reduce heat to medium and melt butter in the same skillet. Add garlic and cook for 30 to 45 seconds, stirring until fragrant.
- Build the sauce. Pour in chicken broth and scrape up browned bits. Simmer for 2 to 3 minutes. Stir in heavy cream, remaining Cajun seasoning, and remaining kosher salt. Simmer gently for 2 minutes.
- Melt the Parmesan. Lower heat and add Parmesan in three portions, stirring until melted before adding the next.
- Combine everything. Return chicken to skillet with juices. Add cherry tomatoes and cook for 2 minutes. Fold in drained pasta, lemon juice, and parsley, tossing. Serve immediately.
Notes
Use low-sodium broth and unsalted butter for better control of salt levels. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 890
- Sugar: 6g
- Sodium: 1300mg
- Fat: 52g
- Saturated Fat: 32g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 53g
- Cholesterol: 180mg
Keywords: Cajun chicken, creamy pasta, one-skillet meal, easy dinner, chicken pasta