Parmesan Garlic Spaghetti

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon caj�n seasoning
• 8 o�nces penne pasta
• 2 tablespoons �nsalted b�tter
• 3 cloves garlic, minced
• 1 c�p heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 c�p freshly grated Parmesan
• Kosher salt and freshly gro�nd black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and caj�n seasoning, shaking to coat thoro�ghly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medi�m high heat. Add chicken and cook, flipping once, �ntil cooked thro�gh, abo�t 5-6 min�tes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instr�ctions; drain well.
4. Melt b�tter in a sa�cepan over medi�m heat. Add garlic, and cook, stirring freq�ently, �ntil fragrant, abo�t 1-2 min�tes.
5. Grad�ally whisk in heavy cream and lemon zest. Cook, whisking constantly, �ntil incorporated, abo�t 1-2 min�tes. Stir in Parmesan �ntil slightly thickened, abo�t 1-2 min�tes. If the mixt�re is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.