Sort ingredients
kwhb
QR Code
Listen
Pdf
Cook the penne pasta according to package directions, drain and set aside.
Coat the boneless skinless chicken breast pieces with the cajun seasoning.
Heat the olive oil in a large (12 inch) skillet over medium high heat. Add the seasoned chicken breast pieces to the skillet and cook for 6-8 minutes or until golden and no pink remains.
Transfer the cooked chicken to a plate and set aside.
Add the unsalted butter to the skillet. Once melted, add the yellow onion, red bell peppers, jalapeno peppers, minced garlic, salt and black pepper. Cook the vegetables for 3-5 minutes or until softened and the onions are translucent.
Sprinkle the all-purpose flour over the cooked vegetables, stir to combine until all the flour has been absorbed by the butter.
Slowly pour the chicken broth into the skillet while stirring constantly to prevent lumps from forming with the flour. Once all lumps are gone, stir in the heavy cream and bring the mixture to a low boil.
Once the sauce comes to a low boil, reduce the heat to medium-low and simmer for 2-4 minutes or just until the sauce starts to thicken.
Stir the grated parmesan cheese into the thickened sauce until fully incorporated.
Add the penne pasta and cooked chicken to the sauce. Gently toss to combine all the ingredients and evenly coat all the pasta with the sauce. Remove from the heat.