Ingredients:
1 lb skinless chicken breast, cut into bite-sized pieces (or leftover turkey breast)
Cajun seasoning, to taste
Olive oil, for cooking
1 lb penne pasta
Bell peppers, chopped (use as much or as little as you like)
Onions, chopped (amount to your preference)
Garlic, minced (as preferred)
Jalapeños, chopped (as preferred)
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk or half-and-half
1 cup grated Parmesan cheese
Salt & black pepper, to taste
Fresh parsley, chopped
Instructions:
Cook the Pasta:
Cook the penne in a large pot of salted boiling water according to package directions. Drain and set aside.
Prepare the Chicken or Turkey:
Generously season the chicken or turkey with Cajun seasoning. Heat olive oil in a skillet over medium heat and sauté the chicken for 5–7 minutes, or until fully cooked. If using leftover turkey, cook just until warmed through.
Sauté the Vegetables:
Add the bell peppers, onions, garlic, and jalapeños to the skillet. Cook until the vegetables are crisp-tender. Adjust the jalapeños and peppers based on your preferred spice level.
Make the Cream Sauce:
In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for about one minute. Slowly whisk in the milk or half-and-half, stirring constantly, until it thickens into a smooth sauce.
Finish the Sauce:
Stir in the Parmesan cheese, salt, pepper, and chopped parsley. Mix until the cheese is melted and the sauce is silky.
Combine Everything:
Add the cooked pasta, sautéed vegetables, and chicken to the sauce. Toss well until everything is evenly coated.
Serve:
Enjoy while hot—it’s even better as leftovers!
Tip:
Customize the vegetables and heat level however you like. This dish is also a fantastic way to use up leftover turkey.