1 lb Penne pasta cooked according to directions on box (You could also use Gemelli, Rotini or any other pasta of choice)
3 teaspoons cajun seasoning
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter
2-3 green onions sliced thin
2-3 tablespoons chopped roasted red peppers
2 cups heavy whipping cream
2/3 cup shredded parmesan cheese + additional for garnish
1/2 teaspoon salt
1/2 teaspoon black pepper
Melt two tablespoons butter in a large skillet over medium high heat. While butter is melting, combine cajun seasoning, paprika, salt and pepper in a ziplock bag or a bowl. Coat the chicken with the seasonings. Add chicken to the skillet and cook over medium high heat until the chicken is cooked through which should take around 7-8 minutes. Use a meat thermometer if needed to check for doneness. Chicken should be cooked to 165 degrees. Remove chicken from pan and set aside. To the pan add sliced green onions and roasted red peppers. Sauté veggies for 2-3 minutes. Reduce heat to medium low. Add in heavy whipping cream, salt, and pepper. Simmer until whipping cream reduces by about half. Mix the chicken back in to the cream/onion and roasted red pepper mixture. Once cream has reduced, add in a heaping 2/3 cup of finely grated parmesan cheese and stir until it has melted. Stir in the pasta and top with extra parmesan cheese and green onion for garnish.