Garlic Butter Chicken Penne in Cajun Cream Sauce
Ingredients:
1.25 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 medium yellow bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 small red onion, thinly sliced
8 oz penne pasta
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbsp Cajun seasoning
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/4 tsp red pepper flakes (optional, for extra heat)
Salt and freshly ground black pepper to taste
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
2 cups fresh baby spinach
Lemon wedges for serving
Directions:
1. Cook the Pasta: Cook penne pasta according to package directions until al dente. Drain and set aside.
2. Sauté Vegetables: While the pasta is cooking, heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add sliced bell peppers and red onion. Sauté until softened and slightly caramelized, about 5-7 minutes. Remove from skillet and set aside.
3. Cook the Chicken: In the same skillet, add the remaining 1 tbsp olive oil and 2 tbsp butter. Add the bite-sized chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Season with salt, pepper, Cajun seasoning, Italian seasoning, smoked paprika, and red pepper flakes (if using).
4. Make the Garlic Butter Cajun Cream Sauce: Add the minced garlic to the skillet with the chicken and cook for about 1 minute until fragrant. Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom. Let the broth reduce slightly, about 2-3 minutes.
5. Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese. Bring to a simmer, stirring until the cheese is melted and the sauce is smooth and slightly thickened.
6. Combine Ingredients: Add the cooked pasta, sautéed vegetables, sun-dried tomatoes, and baby spinach to the skillet with the sauce and chicken. Toss everything together until well combined and the spinach has wilted.
7. Serve: Garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side.
Cooking Time: 30 minutes | Servings: 4-6 | Calories: Approximately 650-750 per serving