Ingredients:

  • 1.5 lbs chicken breast, sliced into thin medallions
  • 2 tbsp Cajun seasoning
  • 1 tbsp avocado oil
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 12 oz penne rigate pasta
  • 1.5 cups heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved pasta water
  • 1 tbsp fresh parsley, chopped
  • 1 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Cook penne until 1 minute before al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. Toss chicken medallions with Cajun seasoning until evenly coated. Heat avocado oil in a large heavy-bottomed skillet over medium-high heat.
  3. Sear the chicken in a single layer for approximately 2-3 minutes per side until a golden brown crust forms. Remove chicken from the pan and set aside.
  4. In the same skillet, melt the butter. Add the sliced bell peppers and red onion. Sauté for 4-5 minutes until the edges are soft and slightly charred, scraping up the browned bits (fond) from the bottom of the pan.
  5. Add minced garlic and 1 tsp red pepper flakes, stirring for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
  6. Stir in the Parmesan cheese and reserved pasta water. Simmer for 1-2 minutes until the sauce begins to thicken and emulsify.
  7. Return the chicken to the pan and add the cooked penne. Toss thoroughly to coat the pasta in the sauce. Garnish with parsley before serving.