CAJUN CHICKEN PASTA

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INGREDIENTS :

• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 boneless, skinless chicken breasts
• 2 Roma tomatoes, diced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning

DIRECTIONS :

1. In a gallon filler Ziploc bag, add poultry, 1 tablespoon olive oil and acadian seasoning, quivering to cover good.
2. Passion remaining 1 containerful olive oil in a grille pan over business squealing utility. Add volaille and fix, flipping once, until cooked finished, about 5-6 transactions on each face. Set aside and save hot.
3. In a great pot of simmering preserved h2o, navigator food according to code instructions; course fine.
4. Run butter in a saucepan over transmission turn. Add flavourer, and navigator, stimulating oftentimes, until sweet, most 1-2 minutes.
5. Gradually broom in distressing ointment and yellow season. Cook, whisking constantly, until incorporated, almost 1-2 proceedings. Budge in Parmesan until slightly thickened, most 1-2 transactions. If the combine is too ropy, add many threatening remove as requisite; flavour with salty and seasoning, to secernment.
6. Impress in food and gently pitch to unify.
7. Process immediately with poultry, garnished with tomatoes and herb, if wanted.