Instructions
Step 1: Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: Toss the chicken chunks with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden and cooked through. Remove from the skillet and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add garlic, bell peppers, and cherry tomatoes. Sauté for 2-3 minutes until slightly softened.
Step 4: Pour in the heavy cream and chicken broth. Bring to a simmer, then stir in Parmesan cheese. Season with salt and pepper to taste. Cook until the sauce thickens slightly, about 3-4 minutes.
Step 5: Return the cooked chicken and penne pasta to the skillet. Toss everything together to coat in the sauce.
Step 6: Garnish with chopped green onions and parsley before serving. Enjoy hot!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce needs loosening.
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