Penne and Cajun Chicken in Cream Sauce

Cajun Chicken, cook ahead of time

2 boneless, skinless chicken breasts

2 Tbsp Cajun Seasoning

2 Tbsp olive oil


Cajun Chicken Carbonara

8 ounces penne pasta

1Tbsp olive oil

3 cloves garlic, minced

2 cajun roasted chicken breasts, fully cooked and cut into ½ inch thick strips 

¼ cup roasted red pepper, sliced into ¼ inch strips

1 cup heavy cream

¼ cup shredded parmesan

3 cups baby spinach, fresh

Salt and pepper to taste

Method for the Cajun Chicken

  1. Preheat oven to 350 degrees
  2. In a small bowl, toss the chicken breasts in olive oil and Cajun seasoning.  
  3. Heat a medium sized skillet over high heat for 2-3 minutes.  Once the pan is very hot, sear the chicken in the pan to blacken (not burn). Blacken the chicken on each side for 4-5 minutes.
  4. Place the chicken in the oven to finish cooking for 20 minutes, or until the internal temperature reaches 165 degrees.  


Method for the Penne and Cajun Chicken in Cream Sauce

  1. Bring a large pot of lightly salted water to boil.  Cook pasta according to the package instructions. Drain and set aside.
  2. In a large skillet over medium heat, add olive oil, garlic, and cajun chicken breast strips.  Cook for three minutes, stirring occasionally so the garlic does not brown.
  3. Add peppers and then the cream.  Bring the cream to a simmer and then remove from heat. Stir in the parmesan cheese.  
  4. In a large mixing bowl, combine spinach, cream and chicken mixture, and pasta.  Mix until all of the ingredients are coated in sauce. Serve hot.