Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breasts and sprinkle with Cajun seasoning. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and sliced red bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes to thicken slightly.
- Stir in the shredded Parmesan cheese until melted and the sauce is creamy. Season with salt and black pepper to taste. Add the cooked pasta and chicken back to the skillet, tossing to coat everything in the sauce.
Notes
Chef's Tips:
• For a lighter version, use half-and-half instead of heavy cream.
• Avoid overcooking the pasta to prevent it from becoming mushy in the sauce.
• Serve with a side salad or garlic bread for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking