Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 1 tablespoon Cajun seasoning
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 ounces penne pasta
- 1 teaspoon chili flakes (optional for extra spice)
- Salt and pepper to taste
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sliced chicken and Cajun seasoning. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Add sliced bell pepper and minced garlic to the skillet. Sauté for 2-3 minutes until peppers are tender and fragrant.
- Reduce heat to low. Pour in heavy cream and stir to combine. Simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese and chili flakes if using. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another 2 minutes to combine flavors.
- Serve hot, garnished with additional Parmesan or chopped parsley if desired.
Notes
- Adjust spice level by adding more or less chili flakes.
- For a lighter version, substitute heavy cream with Greek yogurt or half-and-half.
- Can be made ahead and reheated; stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole / Cajun
- Diet: Contains Dairy, can be made gluten-free by choosing gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg