Preparation Steps

• Bring a large pot of salted water to a boil and cook the penne until just al dente. Reserve 0.5 cup of the starchy cooking water, then drain.
• Pat chicken dry. Toss with 1.0 tablespoon Cajun seasoning, 0.25 teaspoon salt, and black pepper until evenly coated.
• Heat olive oil and butter in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through, about 5 to 6 minutes. Transfer to a plate.
• In the same skillet, add bell pepper and onion. Sauté until softened and lightly caramelized, about 4 to 5 minutes. Stir in garlic for 30 seconds.
• Sprinkle in the remaining 1.0 tablespoon Cajun seasoning and red pepper flakes (if using). Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.
• Lower heat to medium. Stir in heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes, stirring, until slightly thickened.
• Add Parmesan and stir until melted and smooth. Season with remaining 0.25 teaspoon salt if needed.
• Return chicken and any juices to the skillet. Add drained pasta and toss to coat. Splash in reserved pasta water a little at a time until the sauce clings silkily.
• Finish with lemon juice (if using) and parsley. Taste and adjust salt, pepper, or Cajun seasoning.
• Serve hot, garnished with extra Parmesan and a pinch of Cajun seasoning.