Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken thighs and cook until browned, about 5–7 minutes.
- Add the onion and garlic to the skillet, sautéing for another 3-4 minutes until fragrant and translucent.
- Stir in the diced bell pepper and Cajun seasoning, cooking for an additional 2-3 minutes until the peppers soften.
- Pour in the heavy cream and bring to a simmer, mixing well. Once bubbling, add the shredded cheese, stirring until melted and combined.
- Combine the cooked penne with the creamy chicken mixture, stirring gently to incorporate all ingredients evenly.
- Transfer the pasta into a greased baking dish. Top with breadcrumbs and a sprinkle of additional cheese if desired.
- Bake in preheated oven for 25–30 minutes, until golden and bubbly.
- Remove from the oven and let it sit for 5 minutes before garnishing with parsley and serving.
Notes
For optimal taste, serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.