Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick bite-sized pieces
1½ tsp Cajun seasoning
½ tsp smoked paprika
¾ tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp butter
¼ cup ranch dressing
12 oz penne
3 tbsp butter
4 cloves garlic, minced
1½ cups heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella
¾ cup grated Parmesan
½ tsp Cajun seasoning
¼ tsp black pepper
Directions:
1. Bring a large pot of salted water to a boil and cook the penne until tender with a slight bite in the center. Drain well and set aside.
2. Pat the chicken pieces dry and season them evenly with Cajun seasoning, smoked paprika, salt, and black pepper, making sure every piece is well coated.
3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it cook undisturbed for a few minutes so it develops a deep golden crust with lightly crisp edges. Stir occasionally and cook until fully done.
4. Lower the heat slightly and stir in the ranch dressing, tossing the chicken so it becomes coated in a glossy, creamy Cajun layer. Let it simmer briefly, then transfer the chicken to a plate and keep warm.
5. In the same skillet, melt the butter for the sauce over medium heat. Add the minced garlic and cook gently until fragrant and lightly golden.
6. Pour in the heavy cream and allow it to come to a gentle simmer. Stir in the softened cream cheese and whisk until completely smooth and velvety.
7. Gradually add the mozzarella and Parmesan, stirring continuously as they melt. Sprinkle in the Cajun seasoning and black pepper. Let the sauce simmer until thick, glossy, and rich enough to coat the back of a spoon.
8. Add the cooked penne and toss thoroughly so every tube is filled and wrapped in the thick Cajun cream sauce. Let it cook together for a minute so the sauce clings tightly.
9. Arrange the Cajun ranch chicken beside the creamy penne or neatly over the top. Spoon extra sauce over everything and serve hot.
Cooking Time: 30 minutes | Servings: 6 | Calories: ~880 per serving