Ingredients
Pasta
- 8 oz (227 g) penne pasta, cooked according to package instructions and drained
Chicken & Seasoning
- 1 ½ lbs (680 g) boneless skinless chicken breast, cut into 1" pieces
- 4 teaspoons Cajun seasoning, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
Sauce & Vegetables
- 3 Tablespoons salted butter, divided
- ½ yellow onion, diced
- 2 bell peppers (any color, recommended red), sliced
- 1 ½ cups (355 ml) heavy cream
- ¾ teaspoon smoked paprika
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅓ cup fresh parmesan cheese
Instructions
- Cook Pasta: Begin by cooking the penne pasta according to the package instructions until al dente. Once cooked, drain and set aside.
- Season Chicken: In a large ziplock bag, combine 3 teaspoons of Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag, and shake well to evenly coat the chicken with the seasoning.
- Cook Chicken: Heat 2 tablespoons of butter in a large pan over medium heat. Add the seasoned chicken pieces in batches if necessary to avoid overcrowding. Cook until browned and just cooked through. Remove chicken from pan and set aside on a plate.
- Sauté Vegetables: To the same pan, add the remaining 1 tablespoon of butter. Once melted, add the diced onion and sliced bell peppers. Cook, stirring frequently, until vegetables begin to soften, about 3-5 minutes.
- Make Sauce: Pour in the heavy cream along with smoked paprika, dried basil, garlic powder, remaining 1 teaspoon Cajun seasoning, and ¼ teaspoon each of salt and pepper. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken to the pan and stir to coat with the sauce. Add the drained penne pasta and fresh parmesan cheese. Stir gently until the cheese melts and the pasta is evenly coated. Serve warm, optionally garnished with fresh parsley.
Notes
- Pasta Choice: While penne is preferred for this recipe, you can swap it with any pasta you like, such as linguine or fettuccine, for a different texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the sauce may lose some creaminess upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 568 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
