Cajun chicken, roasted corn, creamy Alfredo, and crunchy tortilla topping make this bold, flavorful pasta dish.
# Ingredient List:
→ Chicken & Seasoning
01 - 2 boneless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - Salt and pepper, to taste
→ Pasta & Sauce
05 - 10 ounces penne pasta
06 - 2 tablespoons butter
07 - 3 cloves garlic, minced
08 - 3/4 cup heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1/3 cup milk
11 - Salt and pepper, to taste
→ Roasted Corn
12 - 1 large ear corn or 1 cup frozen corn
13 - 1 teaspoon olive oil
→ Toppings
14 - Handful crushed tortilla chips
15 - Fresh parsley, chopped (optional)
# Steps:
01 - Boil penne pasta in a pot of salted water until al dente. Drain thoroughly and set aside.
02 - Rub chicken breasts evenly with Cajun seasoning, salt, and pepper. Sear in olive oil over medium heat for 6–7 minutes per side, until golden and cooked through. Let rest briefly, then slice against the grain.
03 - Grill or pan-roast fresh corn with olive oil until lightly charred. For frozen corn, sauté until golden and smoky.
04 - In a saucepan, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant. Add heavy cream and milk, simmer for 3 minutes. Stir in Parmesan cheese, then season with salt and pepper.
05 - Toss cooked penne pasta with Alfredo sauce. Top with sliced Cajun chicken and roasted corn. Sprinkle with crushed tortilla chips and fresh parsley before serving.
