INSTRUCTIONS
1. Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Meanwhile, pound the chicken to 1” thickness using a meat mallet and season both sides of the chicken with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika and pepper to taste.
3. In a large skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown and internal temperature reaches 165˚F, about 4-5 minutes per side.
4. Remove chicken to a cutting board and cut them into thick slices or bite-sized pieces. Transfer chicken and juices to a plate and set aside.
5. Reduce heat to medium and melt remaining 1 tablespoon butter in the same skillet. Sauté garlic for about 30 seconds until fragrant.
6. Add tomato paste and pour in chicken broth, dried tomatoes and heavy cream. Scrape up any browned bits stuck to the bottom of the pan and stir to mix them with the sauce.
7. Bring to a gentle boil, add parsley and slowly stir in Parmesan cheese. Stir or whisk continuously until the cheese melts.
8. Season with remaining 1 tablespoon Cajun seasoning, lemon juice and pepper. Do a taste test and adjust seasonings if needed. Simmer until the sauce has thickened, about 5 minutes.
9. Add cooked pasta back to the skillet and toss to combine until the pasta is fully coated in the cream sauce.
10. Transfer to serving plate top with sliced chicken. Drizzle with sauce and sprinkled with more Parmesan cheese and parsley if desired.
11. Enjoy!
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