Prep Time: 10 mins Cook time: 20 mins Serves: 4
2 boneless, skinless chicken breasts
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves
Add chicken, 1 tablespoon olive oil and Cajun seasoning in a Ziploc or shaking to coat evenly.
Prepare a grill pan over medium high heat and heat th9e remaining olive oil.
Add chicken and cook, flipping side by side, until cooked through, about 6-8 mins on each side. Set aside and keep warm.
Cook pasta according to package instructions and drain well.
Melt butter in a saucepan over medium heat. Add garlic and cook for about 1-2 minutes. Slowly whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Mix 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 and stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and parsley.