Bold Cajun chicken, sweet roasted corn, and creamy Alfredo sauce tossed with pasta for a flavor-packed main.
# Components:
→ Chicken & Seasoning
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - Salt and freshly ground black pepper, to taste
→ Pasta & Sauce
05 - 10 ounces penne pasta
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 3/4 cup heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/3 cup whole milk
11 - Salt and freshly ground black pepper, to taste
→ Roasted Corn
12 - 1 large ear corn, husked, or 1 cup frozen corn kernels
13 - 1 teaspoon olive oil
→ Toppings
14 - 1 handful crushed tortilla chips
15 - Chopped fresh parsley, optional
# Directions:
01 - Boil penne in a large pot of well-salted water until al dente according to package instructions. Drain thoroughly and set aside.
02 - Pat chicken breasts dry and rub with Cajun seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Sear chicken 6–7 minutes per side, or until fully cooked. Transfer to a plate to rest, then slice into strips.
03 - Brush corn with olive oil. Grill or pan-roast over medium-high heat until kernels are charred in spots, about 5–7 minutes. For frozen corn, sauté in a hot skillet with olive oil until golden and smoky. Set aside.
04 - Melt butter in a medium saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Whisk in heavy cream and milk; simmer for 3 minutes. Stir in Parmesan cheese until melted and the sauce thickens. Season with salt and pepper to taste.
05 - Toss cooked penne with Alfredo sauce until evenly coated. Fold in sliced Cajun chicken and roasted corn. Serve topped with crushed tortilla chips and a sprinkle of fresh parsley if desired.
