Newlywed in the Kitchen {2016} Recipe #6: Cajun Chicken Pasta

I love it when a Pinterest recipe works out just like it should.  It's even better when The Boy from Texas likes it enough to want seconds.  This recipe is really easy and it was seriously delicious!

Cajun Chicken Pasta

2 boneless, skinless chicken breasts (sliced or diced)

2 T olive oil (divided)

2 T cajun seasoning (divided)

8 oz Penne pasta

2 T unsalted butter

3 cloves garlic (I used garlic powder....)

Salt and Pepper

1 C heavy cream

1/2 t lemon zest (I didn't use this because I didn't have any)

1/4 C grated Parmesean

2 Roma tomatoes, diced

Parsley

Shredded Parmesean

In a gallon-size Ziplock bag, add chicken, 1 T olive oil and 1 T cajun seasoning.  Shake well to coat chicken thoroughly. 

In skillet, add remaining olive oil and cook chicken until browned.  Set aside.

In medium pot, cook Penne as directed.  Drain and set aside.

In medium saucepan, melt butter.  Add garlic and cook until fragrant (1-2 minutes).  

Gradually whisk in heavy cream and lemon zest.  

Stir in grated Parmesean until slightly thickened (1-2 minutes).  If too thick, add more cream.  {Warning here....the sauce will thicken as it cooks and when you mix in the pasta.  I got worried it was too runny and added more cheese and it ended up being a touch too thick.}

Season with salt and pepper.  

Stir in pasta until combined.  Serve topped with chicken, diced tomatoes, parsley, and shredded cheese.