1
In a large pot, cook penne pasta according to package directions in lightly salted water. (Cook al dente so the pasta is slightly firm). Drain and set aside.
2
While pasta is cooking: Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large non-stick pan or skillet over medium-high heat.
3
Stir in the sliced chicken breast pieces and 1 tablespoon of the Cajun seasoning. Sauté the chicken for 7-10 minutes, or until lightly browned and the internal temperature reaches 165°F. Note: if the Cajun seasoning is unsalted, add salt to taste.
4
Remove the chicken from the pan and place in a separate plate or dish. Reduce the heat to medium and melt the remaining butter and olive oil in the same pan.
5
Stir in the onion and remaining Cajun seasoning. Sauté for 3-5 minutes, or until fragrant. Stir in the bell pepper and cook 5-7 minutes more, until the vegetables are tender. Stir in the minced garlic and cook for 30 seconds more.
6
Add the diced tomatoes, with liquid, and heavy cream to the pan. Stir together and cook for 2 minutes on low heat. Stir in the cooked chicken breast and Parmesan cheese and heat for an additional 2 minutes.
7
Combine the cooked pasta, chicken, and sauce until well coated. Serve garnished with additional Parmesan cheese and fresh parsley.
Recipe credit: @platingpixels
