👩🍳 Instructions
1
Pat chicken dry and toss with Cajun seasoning, salt, and pepper. Let rest 10–15 minutes if time allows.
2
Bring a large pot of salted water to a boil and cook penne until 1 minute less than al dente. Reserve 1 cup pasta water, drain and set aside.
3
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken in a single layer 2–3 minutes per side until seared and nearly cooked through. Remove from pan.
4
Lower heat to medium. Add butter and 1 tbsp olive oil to the pan. Sauté onion and bell peppers until softened, about 4–5 minutes.
5
Stir in garlic, smoked paprika, and cayenne for 30 seconds. Pour in chicken broth and scrape up browned bits.
6
Add heavy cream and simmer gently 3–4 minutes until slightly reduced. Lower heat and whisk in Parmesan gradually until sauce is silky.
7
Return chicken and penne to the skillet. Toss to combine, adding reserved pasta water 1–2 tbsp at a time if needed to loosen the sauce.
8
Finish with lemon juice, adjust salt and pepper, and sprinkle with chopped parsley. Serve warm with extra Parmesan.
