Ingredient

Chicken

• 1 lb boneless skinless chicken breasts, cut into 2×½‑in. strips

• 3 tsp Cajun seasoning

Pasta

• 8 oz uncooked penne pasta (about 2⅓ cups)

Vegetables

• 1 small sweet red pepper, diced

• 1 small green pepper, diced

• ½ cup sliced fresh mushrooms

• 4 green onions, chopped

Sauce

• 2 Tbsp butter, divided

• 1 cup heavy whipping cream

• ½ tsp salt

• ¼ tsp dried basil

• ¼ tsp lemon‑pepper seasoning

• ¼ tsp garlic powder

• Pepper to taste

Finishing Touches

• Chopped plum tomatoes

• Minced fresh basil

• Shredded Parmesan cheese

Direction

1. Season the Chicken Toss chicken with Cajun seasoning; let stand 15 minutes.

2. Cook the Pasta Cook penne according to package directions; drain and set aside.

3. Sauté the Chicken In a large skillet, heat 1 Tbsp butter over medium‑high heat. Sauté chicken until no longer pink, 5–6 minutes. Remove from the pan.

4. Cook the Vegetables In the same pan, heat remaining 1 Tbsp butter over medium‑high heat. Sauté red pepper, green pepper, mushrooms, and green onions until peppers are crisp‑tender, 6–8 minutes.

5. Build the Sauce Stir in heavy cream, salt, dried basil, lemon‑pepper seasoning, garlic powder, and pepper. Bring to a boil. Cook and stir until slightly thickened, 4–6 minutes.

6. Combine Everything Stir in pasta and chicken; heat through.

7. Finish & Serve Top with chopped plum tomatoes and fresh basil. Sprinkle with shredded Parmesan cheese.

Nutrition Facts —

Per Serving

Calories: 480–560 Total Fat: 26–32 g Saturated Fat: 14–18 g Cholesterol: 120–150 mg Sodium: 680–820 mg Total Carbohydrates: 34–40 g Fiber: 2–3 g Sugars: 4–6 g Protein: 28–34 g