Cajun Chicken Penne

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  • 00:20Prep Time
  • 00:25Cook Time



  • 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


  1. In a gallon size Ziploc bag, add chicken, 1 Tbsp olive oil and cajun seasoning, shaking to coat thoroughly.
  2. 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.
  3. Set aside and keep warm.
  4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  6. Gradually whisk in heavy cream and lemon zest.
  7. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  8. Stir in Parmesan until slightly thickened, about 1-2 minutes.
  9. If the mixture is too thick, add more heavy cream as needed; add Johnny’s Seasoning Salt and Johnny’s Parmesan Garlic Seasoning
  10. Stir in pasta and gently toss to combine.
  11. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

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