Creamy Cajun Chicken Pasta (Better Than The Cheesecake Factory!)

Cook pasta: Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve ½ cup pasta water before draining.

Season chicken: Cut chicken into bite-sized pieces. Toss with 1 tablespoon Cajun seasoning until evenly coated.

Sear chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.

Cook vegetables: In the same skillet, add bell peppers and onion. Cook for 3-4 minutes until slightly softened. Add garlic and cook for 1 minute until fragrant.

Make sauce: Reduce heat to medium. Add chicken broth and scrape the pan to release browned bits. Stir in heavy cream and remaining 1 tablespoon Cajun seasoning. Simmer for 3-4 minutes until sauce thickens slightly.

Add cheese: Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Combine: Return chicken to the pan. Add cooked pasta and toss to coat in the sauce. Add reserved pasta water if needed to thin the sauce.

Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately.