Ingredients
Scale
- 12 oz pasta (penne or fettuccine)
- 2 tbsp unsalted butter
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp cowboy butter (or regular unsalted butter with Cajun seasoning)
- 1 tsp Cajun or Cajun spice blend
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by boiling a large pot of salted water and cooking the pasta until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of cowboy butter. Add sliced chicken breasts, seasoning with Cajun spice, salt, and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of cowboy butter. Sauté the minced garlic until fragrant, about 30 seconds. Pour in the heavy cream, stirring constantly. Stir in grated Parmesan cheese, smoked paprika, and additional Cajun seasoning if desired. Allow the sauce to simmer and thicken slightly, about 3-5 minutes.
- Add cooked pasta and chicken back into the skillet. Toss until well coated. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
- Use high-quality pasta for better texture and flavor.
- Add a dash of smoked paprika for an extra smoky flavor.
- Adjust Cajun seasoning to your spice preference.
- Use fresh Parmesan cheese for maximum flavor.
- Can be prepared in advance and reheated; store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun-inspired
- Diet: Allergy-friendly (dairy content, adjust as needed)
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg