Spice Up Dinner with this Creole Dish - Cajun Chicken Pasta

This is a family favorite because of it's rich creamy sauce full of spice, and the big portions I always pile on their plates. The last time I made this dish it was extra special because the tomatoes pictured in the pasta came from our own garden, and were picked by the girls. It was so precious to see how excited they were to eat something they grew! I hope you are able to create memories with your family, while enjoying this Cummings Classic.

2 Boneless Skinless Chicken Breasts - Cut into bite sized pieces

Cajun Seasoning - I use Tony Chachere's Original Creole Seasoning

8 tbsp of Butter

6 c Heavy Whipping Cream

1 tsp Lemon Pepper seasoning

1 tsp Salt

1 tsp Black Pepper

1/2 tsp Garlic Powder

16 oz Penne Pasta - Cooked and drained

2 Roma tomatoes - gutted and diced - You do not want the juicy seeded part

2 c Shredded Parmesan Cheese

First sprinkle a generous amount of Cajun Seasoning on to the chicken. (Add a lot for a really spicy dish or add less if you are feeding small children who aren't fond of spice.) Add 2 tbsp of olive oil in the skillet and saute the chicken on medium heat until it is cooked through. The chicken should have a nice golden outside and all the juices should run clear. Transfer the chicken to a plate and set it aside.

Now, in a large skillet over medium heat (I prefer a large seasoned cast iron skillet) add all 8 tbsp of butter and stir until it's melted and bubbling. Then add the cream, one cup at a time. Continue cooking on medium heat and whisking constantly so that the cream doesn't scorch and stick to the bottom of your skillet. Let the cream bubble and thicken for about 30 minutes. Now that your sauce is bubbling and making delicious sounds, add the lemon pepper seasoning and Cajun seasoning. (Remember, Cajun = spicy so I like to add about 3 tsp to the sauce then allow my family to sprinkle on extra so they can get the flavor just right.) Also add the garlic, salt, and pepper at this time, and whisk to blend.

Remove the pan from the heat, and whisk in the shredded cheese (leave about 1/4 c out to sprinkle on top.) Now that you have a big skillet full of obey gooey cheesy creamy goodness, add in the tomatoes and cooked chicken and give it a good stir before tossing in the penne pasta.

Everything should be nice and coated in a thick creamy sauce. For presentations purposes, I always sprinkle on a little extra Cajun seasoning, some dried or fresh parsley, and the rest of the Parmesan cheese. Serve with a salad and a slice of garlic bread, and I promise you will have full tummies and a new favorite meal!

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