Instructions
step 1 Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside. /n
step 2 Heat olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, salt, pepper, and paprika, then cook until golden and fully cooked. Remove and set aside. /n
step 3 In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook until fragrant. /n
step 4 Pour in crushed tomatoes and let simmer for 3–4 minutes. /n
step 5 Add heavy cream and stir until combined into a smooth sauce. /n
step 6 Mix in Parmesan and mozzarella cheese, stirring until melted and creamy. /n
step 7 Add red pepper flakes if desired for extra heat. /n
step 8 Return the cooked chicken to the skillet and coat in the sauce. /n
step 9 Add the cooked penne and toss until evenly coated. /n
step 10 Simmer for 2–3 minutes until heated through, garnish with parsley, and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy consistency. Avoid overheating to prevent the sauce from separating.
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