Cajun-Style Chicken Alfredo Pasta

What you’ll need

Let’s do this

1. 1

   Prepare even cutlets

   Slice each chicken breast horizontally into two cutlets. If needed, pound the thicker areas to an even 1/2 inch. Mix the paprika, garlic powder, onion powder, thyme, oregano, optional cayenne, salt, and pepper, then season both sides of the chicken. Wash hands and clean surfaces after handling raw chicken.

2. 2

   Start the pasta pot

   Bring a large pot of water to a boil. Add the teaspoon of salt and penne and cook according to the package until just tender. Before draining, reserve 1 cup cooking water. Time the pasta to finish near the sauce; if it finishes early, drain it and keep it covered briefly.

3. 3

   Sear the chicken

   While the pasta cooks, heat the oil in a large skillet over medium heat. Add the cutlets in a single layer and cook for about 4–5 minutes per side, lowering the heat if the spices darken too quickly. Check the thickest part of each cutlet with a thermometer; continue cooking until it reaches 165°F/74°C.

4. 4

   Rest and slice

   Move the cooked chicken to a clean plate, loosely cover, and rest for 5 minutes. Slice into thick strips. If the skillet contains blackened spices, carefully wipe them out once it is safe to handle so they do not make the sauce bitter.

5. 5

   Build the cream sauce

   Return the skillet to medium-low heat and melt the butter. Add the fresh garlic and stir for 30 seconds. Pour in the cream and milk and simmer gently for 3–4 minutes, stirring. Remove from the heat and stir in the Parmesan a handful at a time until melted.

6. 6

   Bring dinner together

   Add the drained penne and 1/4 cup reserved pasta water to the sauce and toss. Add more pasta water by the tablespoon if needed for a creamy coating. Divide among four plates, top with the sliced chicken, and serve immediately.