An indulgent pasta dish with zesty Cajun-spiced chicken and al-dente pasta tossed in a creamy, spicy sauce that is both comforting and bold. There is so much flavor in every mouthful!
4ounces(113g)cream cheesesoftened to room temperature, and cut into 1" cubes
1cup(237ml)milk
1cup(100g)freshly grated Parmesan cheese
½teaspoonsalt
½teaspoonpepper
Instructions
In a large pot, bring water to a boil, season with salt and add in your pasta. Cook it according to the instructions on the package, reserving 1 cup of pasta water when done cooking. Drain the pasta and set pasta aside.
Season chicken tenderloins with Cajun seasoning on both sides. In a large skillet over medium-high heat, brown and cook your chicken until fully cooked through (internal temperature reaches 165 °F (74 °C)). Remove from skillet and set aside on a plate to cool.
In the same skillet, melt the butter over medium heat and then add in the garlic. Cook the garlic with the butter for about 2 minutes, until it's nice and fragrant.
Stir in and melt the cream cheese. Switch to a whisk and gradually add in the milk while whisking. Add in the Parmesan cheese and continue whisking until a nice, smooth sauce forms. Add salt and pepper, to taste. Allow sauce to simmer for 5 minutes to thicken slightly.
In the meantime, slice chicken into smaller pieces. Add the pasta to the sauce and toss to coat.
Gently toss the pasta and chicken into the sauce, making sure to coat every bit of pasta and chicken with the sauce. If sauce is too thick, thin it out to your desired consistency with the reserved pasta water.