Ingredients
Method
- Preheat your oven to 350°F.
- In a large pot, boil salted water and cook the penne pasta until al dente, about 8 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 7-10 minutes. Remove and dice.
- In the same skillet, add the garlic and diced bell pepper to the remaining oil. Sauté for 3-4 minutes until softened.
- Return the chicken to the skillet, then sprinkle in the Cajun seasoning, salt, and pepper. Stir to combine and heat through.
- Add the cooked penne and heavy cream to the skillet. Mix well to ensure everything is coated, then stir in half of the cheddar cheese, saving the rest for topping.
- Transfer the mixture to a greased baking dish, spreading it evenly across. Top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
- Remove from the oven, let cool for a few minutes, and garnish with freshly chopped parsley before serving.
Notes
This dish is best enjoyed fresh, but leftovers can be kept in the fridge for up to three days. Reheat gently in the oven or microwave for an easy meal anytime!
