The Chicken & Seasoning
2 large chicken breasts (boneless, skinless)
1.5 tbsp Cajun seasoning (divided)
1 tbsp olive oil
The Pasta & Veggies
8 oz (approx. 225g) Penne pasta
1 tbsp butter
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 medium yellow onion, sliced
3 cloves garlic, minced
The Creamy Sauce
1 cup heavy cream (or whipping cream)
1/2 cup chicken broth
1/2 cup Parmesan cheese, freshly grated
Salt and black pepper to taste
Garnish
Fresh chopped parsley
Extra grated Parmesan cheese
Instructions
1. Prep and Sear the Chicken
Season: Pat the chicken breasts dry with a paper towel. Rub them with olive oil, then generously coat both sides with 1 tablespoon of the Cajun seasoning.
Cook: Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for about 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and you get those beautiful dark, seared edges seen in the photo.
Rest: Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into clean strips.
2. Boil the Pasta
While the chicken cooks, bring a large pot of salted water to a boil.
Cook the penne pasta according to the package instructions until al dente (usually about 9–11 minutes).
Drain the pasta, but reserve 1/2 cup of pasta water just in case you want to thin out your sauce later.
3. Sauté the Vegetables
In the same skillet used for the chicken (keep those flavorful browned bits!), melt the butter over medium heat.
Add the sliced red, green, and yellow bell peppers, along with the sliced onion.
Sauté for about 4–5 minutes until they start to soften but still retain a bit of crispness and bright color. Add the minced garlic and cook for another 1 minute until fragrant.
4. Build the Cajun Sauce
Pour the chicken broth and heavy cream directly into the skillet with the vegetables.
Stir in the remaining 1/2 tablespoon of Cajun seasoning.
Bring the mixture to a simmer and let it bubble gently for about 3–4 minutes until it begins to slightly thicken.
Turn the heat down to low and stir in the grated Parmesan cheese until completely melted and smooth.
5. Toss and Serve
Add the drained penne pasta to the skillet with the sauce and veggies. Toss well to coat every piece of pasta. (If the sauce feels too thick, splash in a little of your reserved pasta water).
Taste and adjust with a pinch of salt or extra Cajun seasoning if you like it spicier.
Divide the pasta into bowls, top with the sliced grilled chicken, and garnish generously with chopped fresh parsley and extra Parmesan cheese.
