Ingredients:

  • 1.5 lbs chicken breast, thinly sliced into medallions
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 12 oz penne rigate
  • 1 tbsp extra virgin olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 2 green onions, sliced (whites and greens separated)
  • 1 cup low-sodium chicken bone broth
  • 1/2 cup pasta cooking water
  • 1/2 cup light cream or half-and-half
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp Worcestershire sauce

Instructions:

  1. Toss the chicken medallions in the Cajun rub (paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper) until thoroughly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until a crust forms. Remove chicken and set aside.
  3. In the same skillet, add the sliced bell peppers and the white parts of the green onions. Sauté for 3-4 minutes until slightly softened, scraping up the browned bits (fond) from the bottom of the pan.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken bone broth and Worcestershire sauce to deglaze the pan.
  5. Lower the heat to medium. Stir in the light cream and simmer for 2-3 minutes. Gradually whisk in the Parmesan cheese until melted and smooth.
  6. Add the cooked penne and reserved pasta water to the skillet. Toss continuously until the sauce emulsifies and clings to the pasta. Fold the chicken back into the pan.
  7. Garnish with the green parts of the sliced onions and serve immediately.