Creamy Cajun Chicken Pasta

The method

1. 01

   Pat the chicken dry and pound to an even thickness. Coat with 1 tbsp olive oil, then season on both sides.

2. 02

   Boil the pasta in salted water until just shy of al dente. Save at least 1/2 cup pasta water before draining. Set pasta aside.

3. 03

   Heat a large pan or pot over medium heat for a few minutes. Add 2 tbsp olive oil, increase to medium-high, and add the chicken. Sear for 3–4 minutes per side until golden, then reduce heat if needed and cook through. Set aside to rest.

4. 04

   Reduce heat to medium. In the same pan, melt the butter, scraping up all that fond. Add the shallot and cook for 5 minutes, then add the garlic and cook for 1 more minute.

5. 05

   Reduce heat to medium-low, slowly pour in the cream. Add the seasonings and simmer for 2–3 minutes. Reduce heat to low, add the parmesan and stir until smooth.

6. 06

   Add the pasta and 1/4 cup pasta water, toss over low heat for 1–2 minutes until the sauce is silky. Add more pasta water as needed. Slice the chicken, add it on top, and finish with more parmesan and fresh parsley!