16 oz. Penne Pasta, uncooked
3 Boneless Skinless Chicken Breast, cut into small strips
2 Roma Tomatoes
4 Scallions (green onions)
2 Garlic Cloves
1/2 Cup Parmesan Cheese, freshly shredded, plus more for garnish
3 1/3 Cups Heavy Cream
5 Tablespoons Butter
1 Tablespoon Olive Oil
1 Teaspoon Cajun Seasoning, plus more for garnish (you can use more if desired, I’m kind of weak when it comes to spice!)
Salt & Pepper, to taste
Place a large pot with water on the stove and turn it on to get it boiling for you pasta, add a little olive oil to the water to prevent the pasta from sticking together, and don’t forget to salt the water when it comes to a boil.
In a large pan heat 1 tablespoon of your butter and your 1 tablespoon of olive oil. Once the butter has melted into the oil, add your chicken and season well with salt & pepper and cook until done.
While your chicken is cooking, dice your tomatoes, mince your garlic, and chop your scallions (lop off the white root and start chopping where it starts to turn green).
Drop your pasta and cook it according to package directions while you put together the sauce.
Remove the chicken from the pan and cover it on a separate dish to keep it warm.
Place your remaining 4 tablespoons of butter and your garlic in the pan you removed the chicken from. Let the garlic saute for about 1 minute, making sure it doesn’t brown and burn. Add your heavy cream and when it comes to a light simmer, add your parmesan cheese and mix well. Season with salt, pepper and cajun seasoning.
Drain your pasta and toss it into the pan with the sauce and mix it all together. Place pasta in a bowl and top with chicken, tomatoes, scallions, parmesan cheese and sprinkle it with additional cajun seasoning if desired.