- 12-ounce package penne pasta
- 1 TBSP olive oil
- 1 pound boneless, skinless chicken breast, cut into cubes
- 1 TBSP cajun seasoning, divided
- 2 TBSO butter
- 1 medium onion, chopped
- 1 red bell pepper, sliced and cut into 2inch strips
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/4-1/2 tsp cayenne, depending on your preferred spice level
- 1 cup heavy cream
- 2 TBSP chicken broth
- 3/4 cup grated parmesan cheese
- Zest of one lemon
- 1/2 cup cherry tomatoes, sliced in half
- Chopped fresh parsley
Bring a large pot of salted water to aboil. Cook the pasta according to thepackage directions. Drain the pasta andrinse it with cool water.
Place it into abowl and add a little olive oil so that itdoesn’t stick together. Set aside.
Heat 1 tablespoon of olive oil in a large skillet. Season the chicken with ½ tablespoon of the cajun seasoning and cook for 5-7min utes or until the chicken is done and no longer pink inside. Move the chicken to a bowl and cover to keep warm. Set aside.
Add the butter to the skillet and when it has melted, add the onion and bell pepper. Cook 3-5 minutes or until the onions are translucent.5
Add the garlic, ½ tablespoon of the remaining cajun seasoning, salt, pepper, oregano, and cayenne.
Cookfor 1-3 more minutes.
Return the chicken to the skillet.
Add the pasta, heavy cream, chicken broth, parmesan, and lemon zest to the skillet. Stir until the cheese has melted and the sauce becomes slightly thick.
Remove the skillet from the heat.
Serve warm with sliced cherry tomatoes and freshly chopped parmesan.