One of our favorite things to order from 🌶’s is the Cajun Chicken Pasta. It’s the perfect blend of spice combined with the creamy Alfredo sauce. I’m going to show you how to make it on the Blackstone griddle using my own Alfredo recipe which I am sure you will agree is better in every way!

Better than 🌶’s Cajun Chicken Pasta

INGREDIENTS:
* 2 boneless, skinless chicken breasts
* 2 tablespoons olive oil for cooking
* 1 tablespoon Blackstone cajun seasoning
* 8 ounces penne pasta
* 2 tablespoons unsalted butter
* 3 cloves garlic, minced
* 1 cup heavy cream, or more, to taste
* 1 cup freshly grated Parmesan
* Kosher salt and freshly ground black pepper, to taste
* 2 Roma tomatoes, diced
* 2 tablespoons chopped fresh parsley

DIRECTIONS:
* Heat olive oil on griddle over medium high heat. Add chicken and cook seasoning both sides, 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. 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, add 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.

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