Your weeknight dinner just got a whole lot zestier.
Ingredients
1 pound dried penne pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon to 3 tablespoons Cajun seasoning with salt, divided
1 medium yellow onion, finely chopped
2 medium green or red bell peppers (or a combination), thinly sliced
4 cloves garlic, thinly sliced
1 (14.5-ounce) can fire-roasted diced tomatoes
6 ounces cream cheese, cut into cubes
3 ounces finely grated Parmesan cheese (about 3/4 cup store-bought grated), plus more for serving
2 teaspoons sherry, red, or white wine vinegar
Kosher salt
Freshly ground black pepper
Finely chopped fresh parsley leaves, for garnish (optional)
Instructions
5-ounce) can fire-roasted diced tomatoes and their juices, 6 ounces cubed cream cheese, and 3 ounces finely grated Parmesan cheese. Cook, stirring constantly, until the cream cheese is fully melted, about 1 minute.Return the chicken and any accumulated juices on the plate to the Dutch oven. Add 1 cup of the reserved pasta water and 2 teaspoons sherry vinegar, and stir to evenly distribute.Add the pasta and cook, tossing constantly, until the sauce clings to the pasta, about 1 minute. Add more pasta water a tablespoon at a time as needed if the sauce is too thick. Taste and season with kosher salt and black pepper as needed. Garnish with more grated Parmesan cheese and finely chopped fresh parsley leaves if desired.Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 4 days.
