Cajun Chicken Penne
2 boneless, skinless chicken breasts
2 Tbsp olive oil, divided
1 Tbsp cajun seasoning
8 ounces penne pasta
2 Tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 tsp lemon zest
1/4 cup freshly grated Parmesan
1/2 tsp Johnny's Seasoning Salt
2 Tbsp Johnny's Parmesan Garlic Seasoning
2 Roma tomatoes, diced
2 Tbsp chopped fresh parsley leaves
In a gallon size Ziploc bag, add chicken, 1 Tbsp olive oil and cajun seasoning, shaking to coat thoroughly.
Heat remaining 1 Tbsp olive oil in a grill pan over medium-high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side.
Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Gradually whisk in heavy cream and lemon zest.
Cook, whisking constantly until incorporated, about 1-2 minutes.
Stir in Parmesan until slightly thickened, about 1-2 minutes.
If the mixture is too thick, add more heavy cream as needed; add Johnny's Seasoning Salt and Johnny's Parmesan Garlic Seasoning
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and parsley, if desired.