A flavorful and creamy pasta dish with a Cajun twist, perfect for a satisfying meal.
Cook the penne pasta in a large pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a skillet, melt the butter over medium heat, then add the diced onion and minced garlic. Sauté until fragrant and softened.
Ensure the garlic doesn't burn to avoid a bitter taste.
Stir in the Cajun seasoning and cook for an additional minute to release its aroma.
Adjust the amount of seasoning based on your spice preference.
Add the diced tomatoes to the skillet and simmer uncovered until the mixture reduces by half.
Stir occasionally to prevent sticking.
Pour in the heavy cream and continue to simmer until the sauce thickens.
For a lighter option, use half-and-half instead of heavy cream.
Mix the drained pasta into the sauce, ensuring it is well coated. Season with salt and pepper to taste.
Add a splash of reserved pasta water if the sauce is too thick.
Brush the chicken breasts with oil and season generously with Cajun seasoning. Grill until fully cooked, then slice into strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
Arrange the sliced chicken on top of the pasta and serve immediately.
Garnish with chopped parsley or grated Parmesan for extra flavor.
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