Ingredients
Method
- Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat.
- Toss the chicken pieces with 1/2 tablespoon of Cajun seasoning until evenly coated. Add the chicken to the pot in a single layer and cook until browned on the bottom, about 3 minutes. Flip and cook until the chicken is cooked through, about 3 more minutes. 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. Sauté the diced bell peppers and red onion for 3 minutes, stirring occasionally. Add the garlic and the remaining 1 tablespoon of Cajun seasoning, and cook for another minute until fragrant.
- Pour in the chicken broth, fire-roasted tomatoes, and 1/2 cup of the heavy cream. Stir to combine and bring the mixture to a boil. Add the penne pasta.
- Cook the pasta, stirring frequently, until it is almost tender, about 12 to 13 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for about 1 minute, until the pasta is just tender and the sauce has thickened slightly.
- Remove the pot from the heat. Stir in the remaining 1/4 cup of heavy cream, the Parmesan cheese, fresh parsley, and the cooked chicken. Season with salt and pepper to taste. Serve warm.
Nutrition
Notes
Substitute chicken thighs for breasts if you prefer darker meat. For a lighter version, use half-and-half instead of heavy cream. 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, then add the cream and cheese just before serving. Avoid overcooking the pasta as it will continue to soften in the hot sauce. Serve with a side of garlic bread or a simple green salad.
