Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 12 oz penne pasta
  • 1 tbsp butter
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 0.5 cup chicken broth
  • 4 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup reserved pasta water
  • 2 tbsp chopped parsley and green onions

Instructions:

  1. Boil a large pot of heavily salted water. Cook the penne pasta until just under al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the chicken strips dry and toss with Cajun seasoning and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden-brown and cooked through (5-7 minutes). Remove chicken and set aside.
  3. In the same skillet, melt butter. Sauté the bell peppers and yellow onion until the onion is translucent and peppers are slightly charred. Add minced garlic and cook for 1 minute until fragrant and slightly golden.
  4. Pour in the chicken broth and use a spatula to deglaze the pan, scraping up the brown bits (fond).
  5. Reduce heat to medium. Stir in the heavy cream and cubed cream cheese. Whisk until the cheese has melted and the sauce is smooth. Stir in the parmesan cheese.
  6. Add the cooked pasta and the cooked chicken back into the skillet. Pour in the reserved pasta water and toss everything together for 2 minutes, then garnish with parsley and green onions, until the sauce reaches a glossy, thick consistency.