Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce

Directions:

Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain and set aside.

Season the chicken with salt, pepper, Cajun seasoning, and smoked paprika.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–7 minutes, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant.

Stir in the Cajun seasoning left in the pan with the butter and garlic, then pour in the chicken broth and heavy cream. Simmer for 4–5 minutes until the sauce thickens slightly.

Reduce heat to low and stir in the Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with more salt or pepper if needed.

Return the chicken to the skillet, along with the cooked penne pasta. Toss everything together until the pasta is coated in the creamy Cajun garlic sauce.

Serve warm, garnished with fresh parsley and extra Parmesan if desired.