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Boil the penne in salted water according to package directions.
Drain and set aside.
2. Cook the Chicken
Toss chicken with Cajun seasoning, Italian seasoning, salt, and pepper.
In a large skillet, melt 1 tbsp butter over medium-high heat.
Add chicken and cook for 5–7 minutes, until golden brown and cooked through. Remove and set aside.
3. Make the Garlic Butter Sauce
In the same skillet, melt the remaining 1 tbsp butter.
Add minced garlic and cook for about 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook another minute.
4. Create the Cream Sauce
Pour in heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and cook until melted and the sauce slightly thickens (3–5 minutes).
Add more Cajun seasoning if you like it spicier.
5. Combine Everything
Return the chicken to the skillet.
Add cooked pasta and toss to coat in the creamy sauce.
Let it cook for another 1–2 minutes until everything is heated through and well combined.
6. Serve It Up
Serve hot with a squeeze of fresh lemon juice.
Garnish with fresh parsley or basil and extra Parmesan if desired.
Serving and Storage Tips
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