# 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 and black pepper, to taste
→ Garnish
14 - Fresh parsley, chopped (optional)
15 - Extra grated Parmesan cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente, following package instructions. During the last 2 minutes, add broccoli florets to the boiling water. Drain pasta and broccoli together and set aside.
02 - Toss chicken pieces evenly with Cajun seasoning in a mixing bowl.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 4 to 5 minutes, turning occasionally, until golden and cooked through. Transfer chicken to a plate and keep warm.
04 - 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 softened. Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Pour chicken broth into the skillet, stirring and scraping any browned bits from the bottom. Let simmer gently for 2 minutes.
06 - Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Simmer for 2 to 3 minutes, stirring, until the sauce thickens slightly. Season with salt and black pepper to taste.
07 - Return cooked chicken, drained pasta, and broccoli to the skillet. Toss ingredients until well coated in the sauce and heated evenly.
08 - Divide portions onto plates. Sprinkle with fresh parsley and extra Parmesan cheese if desired. Serve immediately.
