Instructions
Step 1: Cook penne pasta according to package directions until al dente. Drain and set aside.
Step 2: Season chicken with Cajun seasoning (if using), salt, and black pepper.
Step 3: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and fully cooked through, about 5–6 minutes per side. Remove and set aside.
Step 4: In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 30 seconds until fragrant.
Step 5: Pour in heavy cream and chicken broth. Stir in Parmesan cheese, paprika, and red pepper flakes. Simmer until the sauce thickens slightly.
Step 6: Stir in diced tomatoes (if using) and cooked penne. Toss until pasta is well coated.
Step 7: Slice the cooked chicken and place on top of the pasta. Sprinkle with chopped parsley and additional Parmesan if desired.
Step 8: Serve warm and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of cream or broth to revive the sauce. Not recommended for freezing due to the cream base.
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