Pâtes au poulet cajun

Ingrédients

• 1 pound boneless skinless chicken breasts ( diced into bite size pieces)
• 1 tablespoon Cajun seasoning (or more to taste (recipe note #1))
• 8 ounces penne pasta (or other short pasta)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large garlic cloves (finely chopped)
• 1 14 1/2-ounce can fire roasted diced tomatoes (with liquid)
• 1/2 cup heavy cream
• 2 ounces grated parmesan cheese (about 2/3 cup, plus more for garnish)
• chopped fresh parsley (for garnish, optional)

Préparation

1. 1

   Combine diced chicken and Cajun seasoning in a medium bowl and toss to coat. Set aside.

2. 2

   In a large pot of boiling, salted water, cook penne according to package directions until firm to the bite (al dente). Drain, reserving 1 cup of pasta water.

3. 3

   While the pasta cooks, heat butter and olive oil in a large skillet over medium-high heat until sizzling. Add garlic, then cook and stir until fragrant, about 30 seconds. Add chicken and cook and stir until just cooked through, 4 to 5 minutes; transfer to a clean plate with a slotted spoon.

4. 4

   Add tomatoes with liquid to same skillet and bring to boil; cook and stir until liquid is reduced by half, 2-3 minutes. Reduce heat to medium-low and stir in heavy cream and parmesan cheese; bring to simmer. Cook and stir 3 minutes, or until cheese has melted and sauce thickens.

5. 5

   Add drained, cooked pasta, chicken and any accumulated juices to skillet; cook and stir until heated through and sauce has thickened to your desired consistency. Or, for a thinner sauce, add reserved pasta water a little at a time as desired. Taste for seasoning and add more Cajun seasoning if needed. Transfer to serving platter or individual pasta bowls and garnish with parmesan and parsley (optional); serve hot.