Juicy Cajun chicken, broccoli, and penne tossed in creamy sauce create a bold, delicious weeknight main.
# Components:
→ Chicken
01 - 2 large boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1 1/2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta & Vegetables
04 - 8 ounces penne pasta
05 - 2 cups broccoli florets
06 - 3 cloves garlic, minced
07 - 1 small red bell pepper, diced
08 - 1 small yellow onion, finely chopped
→ Sauce
09 - 1 cup low-sodium chicken broth
10 - 1/2 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1 tablespoon unsalted butter
13 - Salt, to taste
14 - Black pepper, to taste
→ Garnish
15 - Fresh parsley, chopped (optional)
16 - Extra grated Parmesan cheese (optional)
# Directions:
01 - Cook penne pasta in a large pot of salted boiling water until al dente. Add broccoli florets during the last 2 minutes of boiling. Drain and set aside.
02 - Toss chicken breast pieces with Cajun seasoning. In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken and cook for 4 to 5 minutes until browned and fully cooked. Remove chicken to a plate and set aside.
03 - In the same skillet, melt unsalted butter over medium heat. Add chopped onion and diced red bell pepper; sauté for 2 to 3 minutes until vegetables are softened. Stir in minced garlic and cook for 30 seconds until aromatic.
04 - Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the pan. Lower the heat and stir in heavy cream and grated Parmesan cheese. Simmer 2 to 3 minutes until slightly thickened. Season with salt and black pepper.
05 - Return cooked penne, broccoli, and chicken to the skillet. Toss everything together until evenly coated and heated through.
06 - Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.
