Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, sliced
- 2 tablespoons Cajun seasoning
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 ounces penne pasta
- Fresh parsley, chopped for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season sliced chicken with Cajun seasoning.
- Sauté chicken until cooked through and browned, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add sliced bell peppers and cook until tender, about 3 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth. Stir in smoked paprika, salt, and pepper. Bring to a simmer.
- Return cooked chicken to the skillet and simmer until the sauce thickens, about 3-5 minutes.
- Add cooked pasta to the skillet and toss to coat evenly with the sauce.
- Serve hot, garnished with chopped parsley.
Notes
- Adjust spice levels by adding more Cajun seasoning if desired.
- You can substitute chicken with shrimp or tofu for variety.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American, Cajun
- Diet: Allergen-friendly, Gluten-Free optional
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg