Cajun Chicken Pasta

Ingredients:

2 boneless, skinless chicken breasts

2 tbs. oil, divided

1 tbs. cajun seasoning

8 oz. penne pasta

2 tbs. unsalted butter

3 cloves garlic, minced

1 cup heavy cream

1/2 tsp. lemon zest (optional)

1/2 cup grated parmesan

salt and pepper, to taste

2 Roma tomatoes, diced

2 tbs. chopped fresh parsley leaves (1/2 tsp. dried)

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Directions:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon of olive oil, and cajun seasoning. Shake to coat thoroughly.

2. Heat remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

3. In a large pot of boiling water, cook pasta according to package directions. Drain.

4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

5. Gradually whisk in heavy cream and lemon zest if using. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

6. Stir in pasta and gently toss to combine.

7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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Recipe from: Damn Delicious