Creamy Cajun Chicken Pasta

Ingredients

Instructions

1. 1

   COOK THE PASTA: Bring a large pot of salted water to a boil. Add gluten-free penne and cook according to package directions, usually 8-10 minutes for al dente (tender but still firm when bitten). Before draining, scoop out 1 cup of the starchy pasta water with a measuring cup - this will help your sauce later. Drain pasta and set aside.

2. 2

   COOK THE CHICKEN: Slice chicken breasts into 1/2-inch strips or bite-sized pieces. Toss with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed - crowding steams instead of sears). Cook 4-5 minutes per side until golden brown on the outside and no longer pink inside (cut a thick piece to check). Internal temp should reach 165°F. Transfer to a plate and cover loosely with foil.

3. 3

   SAUTÉ THE PEPPERS: In the same skillet (don't wipe it out - those browned bits add flavor), reduce heat to medium. Add sliced bell peppers and cook 5-6 minutes, stirring occasionally, until softened but still with some crunch. Add minced garlic and cook 30 seconds until fragrant - don't let it brown.

4. 4

   MAKE THE SAUCE: Pour in the heavy cream and bring to a gentle simmer (small bubbles around the edges). Add the parmesan cheese and stir until melted. Let the sauce simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. If the sauce gets too thick, add a splash of the reserved pasta water.

5. 5

   COMBINE PASTA AND SAUCE: Add the drained pasta to the skillet. Toss with tongs to coat every piece with the creamy sauce. If the sauce is too thick and isn't coating the pasta smoothly, add pasta water 2 tablespoons at a time until it reaches a silky consistency. The pasta should be glossy and well-coated.

6. 6

   SERVE: Divide pasta among plates. Arrange the sliced Cajun chicken on top. Garnish with fresh chopped parsley and extra parmesan if desired. Serve immediately while hot. For extra heat, add a pinch more Cajun seasoning on top.