This simple family favorite comes together in less than 30 minutes and is full of vegetables, pasta and chicken in a creamy Alfredo sauce.
8 oz. dry penne pasta (about 2 cups)
2 medium chicken breasts
2-4 Tbsp Cajun seasoning, divided (see note)
1 Tbsp olive oil
1 medium onion, sliced
2 bell peppers, sliced & cut in half (I use 2 green)
2 Roma tomatoes, diced
1 (16 oz.) jar alfredo sauce
parmesan cheese, to top
Cook the penne pasta according to box instructions (I do mine in the instant pot with 2 cups of water for 3 minutes & quick release).
Pat your chicken dry and slice thinner if needed. Evenly rub each chicken breast with about 1 tsp of Cajun seasoning (I usually just eyeball it). Spray a skillet with oil and cook the chicken for about 5-7 minutes on each side until a food thermometer reads 165 degrees F.
While your chicken is cooking, slice your onions and bell peppers.
Remove the chicken from the pan and set on a cutting board to rest. Pour 1 Tbsp of oil into the pan and scrape up the browned bits from the bottom of the pan.
Add the bell peppers and onions and stir to coat evenly in the oil. Saute for 5-10 minutes, stirring occasionally until the vegetables start to soften.
After the chicken has rested for about 10 minutes, cut into bite-sized pieces and dice the tomatoes.
Combine everything into the pan with the bell peppers and onions and cook until everything is heated. Optionally add 1-2 Tbsp of Cajun seasoning (to taste) and top with parmesan cheese.
The amount of Cajun seasoning you'll use will be dependent on how spicy your seasoning brand is! You can either buy storebought (we like "Punch Daddy") or make a homemade blend like this one.
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