Chili's Cajun Chicken Pasta

• Meat

  • 3 Chicken breasts, skinless boneless

• Produce

  • 1 1/2 tsp Garlic powder
  • 1 Green onion
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano, dried
  • 1 Roma tomato
  • 1/2 tsp Thyme, dried

• Pasta & Grains

  • 16 oz Penne pasta

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/2 tsp Black pepper
  • 2 tbsp Cajun seasoning
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Cornstarch mixed with
  • 2 tsp Paprika
  • 1 Salt

• Dairy

  • 4 tbsp Butter
  • 3 cups Heavy cream
  • 1/2 cup Parmesan cheese

Found on foxvalleyfoodie.com

Description

Directions

• Combine all cajun seasoning together and set aside.
• Using the flat side of a meat mallet, flatten chicken breast to be an even thickness. ~1/2 thick.
• Dust each chicken breast liberally with 1 tsp of cajun seasoning and lightly salt.
• Place chicken in skillet set on medium heat with 2 tbsp of butter, and grill until internal temperature reaches 165 degrees, flipping once.
• In separate pot of boiling water, cook pasta until al dente according to package instructions and set aside.
• While chicken is cooking place heavy cream and 2 tbsp butter into a saucepan and bring to a simmer. Reduce in half.
• Slowly add shredded Parmesan, sprinkling in a little at a time and letting it incorporate into the sauce before adding more. 
• Add 2 tsp cajun seasoning to the sauce and stir to combine.
• If sauce is not thickened to your liking add a slurry of cornstarch mixed with cold water. (if the sauce gets too thick, you can thin it would with a few splashes of water)
• Taste for salt and adjust as needed.
• Combine pasta with with cajun alfredo sauce.
• Slice chicken into 1 strips.
• Add pasta to plates and top with chicken. Sprinkle on chopped tomato, green onion, and lightly dust with additional cajun seasoning.