Have you ever spent all day thinking about dinner? Imagining the last time you tasted that amazing meal. Would it be as wonderful tonight? That was me all day today. I just couldn’t stop talking about it. And now I sit here typing this blog with a happy belly full of the most delicious pasta dish. *SIGH*
This dinner is actually quite simple to make. I was surprised when I checked my recipe from a few weeks ago. I was like, “That’s it? That’s all I have to do?” But hey, I’m not complaining. Dinner was ready in under 20 minutes!
A couple of changes you can make to this recipe if you desire… 1) I used dried parsley flakes here instead of fresh. Frankly, I dislike the flavor of fresh parsley for the most part. 2) You can also use fresh tomatoes, although I highly recommend tomatoes with chilies to add some spice and excitement! 3) Pictured here I have half-and-half, but if you would like a richer sauce use heavy cream. 4) I LOVE pasta. It’s bordering on an obsession really. I used 2 chicken breasts and 16oz of pasta for “6 servings” but I realize that is not a standard serving for most people haha! I also wanted leftover pasta.
Can you see these pictures? How good does that chicken look?! The crunchy exterior of the spicy chicken and creamy sauce go perfectly together. I’m starting to drool all over again thinking about a second helping…
Don’t skimp on these tomatoes and chilies. The spicy pop is balanced out perfectly with the rich and luxurious alfredo sauce. Give this recipe a try. You will not be disappointed. Now, I’m getting a second helping! 😛
Ingredients: (Serves 5-6)
- 2 boneless, skinless chicken breasts
- 14oz of penne pasta
- 1 tablespoon cajun seasoning
- 2 tablespoons olive oil
- 2.5 cups half-and-half
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups parmesan cheese
- 10oz diced tomatoes with chilies, drained
- Dried parsley flakes
Set water to boil for pasta.
In a ziplock bag, add chicken, 1 tablespoon olive oil, and cajun seasoning. Mix to coat completely. Heat remaining oil in skillet over medium high heat. Add chicken and cook 5-6 minutes per side until done through. Set aside.
Cook pasta according to package directions. Drain and set aside.
While chicken is cooking, begin sauce. Melt butter in a sauce pan over medium heat. Add garlic and cook for about 1-2 minutes. Stir in half-and-half until combined. Whisk in parmesan cheese until sauce begins to thicken. Remove from heat.
Combine pasta with sauce. Serve with sliced chicken and topped with tomatoes and parsley.