Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Toss the chicken with 1/2 tablespoon of Cajun seasoning. Add the chicken to the pot in a single layer.
- Cook until browned on the bottom, about 3 minutes, then flip and cook until cooked through, about 3 minutes more. Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Add the remaining 1/2 tablespoon of olive oil to the same pot over medium-high heat. Add the diced bell peppers and onion, and sauté for 3 minutes. Stir in the garlic and remaining 1 tablespoon of Cajun seasoning, and cook for 1 minute longer.
- Pour in the chicken broth, fire-roasted tomatoes, and 1/2 cup of heavy cream. Bring the mixture to a boil, then add the penne pasta.
- Cook, stirring often, until the pasta is nearly tender, about 12 to 13 minutes. Stir in the cornstarch slurry and continue cooking until the pasta is just tender and the sauce has thickened, about 1 minute more.
- Remove the pot from the heat. Stir in the remaining 1/4 cup of heavy cream, Parmesan cheese, parsley, and the cooked chicken. Season with salt and pepper to taste. Serve warm.
Nutrition
Notes
For extra heat, add a pinch of cayenne pepper with the Cajun seasoning. Substitute chicken thighs for breasts if you prefer darker meat. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth. To make ahead, prepare the sauce and pasta but add the cream and cheese just before serving. Be careful not to overcook the pasta as it will continue to soften in the hot sauce. Serve with a side of garlic bread or a simple green salad.