← Nouns Cooking · American

Ingredients

• 250 g penne
• 500 g Chicken breast, cut into 2.5 cm pieces
• 4 tsp Cajun or Creole seasoning, divided
• ½ tsp Salt
• 2 tbsp Butter, divided
• ½ Onion, diced
• 2 peppers (1 red, 1 green), sliced
• 3 cloves Garlic, minced
• ½ tsp Smoked paprika
• 300 ml double (heavy) cream
• 50 g Parmesan, finely grated
• 2 Spring onion, sliced

Method

1. Cook the penne in well-salted boiling water until just al dente. Scoop out a mug of the cooking water, then drain.
2. While it cooks, toss the chicken with 3 tsp of the Cajun seasoning and the salt. Melt 1 tbsp butter in a large frying pan over medium-high heat and cook the chicken for 6–7 min, turning, until browned and cooked through to 75°C (165°F). Move to a plate.
3. Melt the rest of the butter in the pan. Add the onion and peppers and cook for 4–5 min, until just soft. Stir in the garlic, smoked paprika and the last 1 tsp Cajun seasoning for 30 seconds.
4. Pour in the cream, bring to a gentle simmer and cook for 2–3 min, until it thickens slightly. Stir in the Parmesan until smooth.
5. Add the pasta and chicken and toss over low heat, loosening with splashes of pasta water until the sauce coats everything. Taste for salt, scatter with spring onions and serve.

Tips

• Cajun blends vary a lot in salt and heat, so taste before adding more salt.
• Slices of smoked andouille or kielbasa, browned with the chicken, make it even heartier.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Spend With Pennies Taste of Home