Ingredients
Scale
- 1½ tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tablespoons Cajun seasoning
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 2 (14.5-ounce) cans low-sodium chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- ¾ cup heavy cream, divided
- 12 ounces penne pasta
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- ¾ cup freshly grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Toss the chicken with the Cajun seasoning.
- Heat 1 tablespoon olive oil and brown the chicken. Remove and set aside.
- Add the remaining olive oil and cook the peppers and onion until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the chicken broth, diced tomatoes, and ½ cup heavy cream.
- Stir in the penne pasta and simmer until tender, stirring occasionally.
- Return the chicken to the pot.
- Stir in the cornstarch slurry and remaining heavy cream until the sauce thickens.
- Mix in the Parmesan cheese until melted and smooth.
- Garnish with parsley and serve immediately.
Notes
- Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Stir the pasta occasionally to prevent sticking while it cooks.
- Add a splash of chicken broth when reheating leftovers to keep the sauce creamy.
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