Chili's Cajun Chicken Pasta

Chili's Cajun Chicken Pasta
Penne pasta smothered in Alfredo sauce with a hint of Cajun spice, topped with grated Parmesan, diced tomatoes & chopped green onions. Serve with garlic toast.

• 12 ounces penne
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1⁄2 cups half-and-half
• 1⁄2 cup grated parmesan cheese
• salt and pepper
• 1 lb boneless skinless chicken breast
• 1 1⁄2 tablespoons Cajun seasoning
• 1⁄4 teaspoon cayenne pepper (optional)
• 2 teaspoons vegetable oil
• 2 firm-ripe roma tomatoes, cored and diced

1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.