Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 2 tablespoons Cajun seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces penne pasta
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and sprinkle with Cajun seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the sliced bell peppers, onion, and garlic to the pot. Sauté for 3-4 minutes until the vegetables begin to soften, stirring occasionally to ensure nothing sticks. This step always reminds me of the colorful vegetable medleys my mum would prepare, their aroma filling our cozy Devon kitchen.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the penne pasta, ensuring it is submerged in the liquid. Cover the pot and let it cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Once the pasta is cooked, remove the pot from the heat. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. The vibrant green always reminds me of the lush Devon countryside I grew up in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International