Cajun Chicken Pasta

How to Make

• Step 1: Cook the pasta according to the package directions. Drain the pasta and set aside.

• Step 2: Heat olive oil in a large 12-inch skillet over medium-high heat. Once the oil is hot, add the diced chicken pieces.

• Step 3: Cook the chicken for 7-8 minutes or until cooked through and lightly browned on all sides. Transfer the chicken to a plate and set aside while preparing the Cajun sauce.

• Step 4: OR measure out 3-4 cups of chicken from your rotisserie chicken and set aside.

• Step 5: Turn the heat of the skillet down to medium and add the unsalted butter, diced yellow onion, diced red bell pepper, and minced garlic. Cook for 1-2 minutes, then add the cajun seasoning, salt, and black pepper. Cook for another minute or until the vegetables are cooked through and tender.

• Step 6: Sprinkle the all-purpose flour over the sauteed vegetables and cook just until all the flour has been absorbed into the butter.

• Step 7: Slowly pour the chicken broth into the skillet while whisking constantly until no lumps remain.

• Step 8: Add the heavy cream or 1/2 and 1/2 and Rotel diced tomatoes. Stir to combine. Allow the sauce to just start to bubble, reduce the heat to low and simmer for 8-10 minutes or until the sauce thickens. Stir the sauce often.

• Step 9: Once the sauce has thickened, stir in the cooked chicken along with 2 teaspoons of the chopped fresh parsley.

• Step 10: Add the cooked and drained penne pasta and the grated parmesan cheese and stir.

• Step 11: Cover pan, turn off the heat to allow the cajun chicken pasta to sit for a bit and allow the pasta to absorb some of the sauce and the sauce to thicken slightly.

• Step 12: Garnish with the remaining 1 teaspoon of fresh chopped parsley before serving.