Ingredients:

  • 1 lb boneless skinless chicken breasts, sliced into strips
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 red bell pepper, sliced thin
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Worcestershire sauce
  • 1/2 tsp cayenne pepper
  • 12 oz penne pasta
  • 1/2 cup diced canned tomatoes, drained
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Toss chicken strips in Cajun seasoning and smoked paprika until evenly coated.
  2. Heat olive oil in a skillet over medium-high heat until shimmering; sear chicken for 3-5 minutes per side until a dark mahogany crust forms and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and sauté diced onion and red bell pepper for 3-4 minutes until softened. Stir in minced garlic for 30 seconds.
  4. Pour in heavy cream and Worcestershire sauce, bringing to a gentle simmer for 3-5 minutes until thickened. Stir in Parmesan cheese and cayenne pepper until smooth.
  5. Add cooked penne, seared chicken, and diced tomatoes to the skillet. Toss gently over low heat for 1-2 minutes, adding reserved pasta water if needed to loosen the sauce.
  6. Garnish with fresh parsley and serve immediately.