Cajun Chicken Pasta

 2 boneless, skinless chicken breast

2 T olive oil, divided

1 T cajun seasoning

8 oz penne pasta

2 T unsalted butter

3 cloves garlic, minced

1 c heavy cream, or more, to taste

1/2 t lemon zest

1/4 cup freshly grated parmesan 

kosher salt and freshly ground black pepper, to taste

2 roma tomatoes, diced

2 T. chopped fresh parsley leaves

In a gallon size ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side.  Set aside and keep warm.

in a large pot of boiling salted water, cook pasta according to package instructions, drain well. 

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest.  Cook, whisking constantly, until incorporated, about 1-2 minutes.  Stir in parmesan until slightly thickened, about 1-2 minutes.  If the mixture is too thick, and more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. 

Serve immediately with chicken, garnished with tomatoes and parsley, if desired.