Instructions
Step 1: Cook the penne pasta according to package directions. Drain and set aside.
Step 2: Season the chicken pieces with Cajun seasoning until evenly coated.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
Step 4: In the same skillet, melt the butter. Add garlic and cook for 1 minute until fragrant. Toss in cherry tomatoes and sauté until they begin to soften.
Step 5: Pour in the heavy cream, stirring to deglaze the pan. Bring to a simmer and stir in Parmesan cheese, salt, and pepper. Let simmer for 2-3 minutes until the sauce thickens slightly.
Step 6: Return the chicken to the skillet along with the cooked pasta. Toss everything together to coat evenly with the sauce.
Step 7: Garnish with chopped parsley and sliced green onions before serving.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to revive the sauce if needed. This dish is not recommended for freezing due to the creamy sauce.
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