Cook the penne pasta according to package instructions until al dente. Make sure to set aside a cup of pasta water before draining, as it will help adjust the sauce later. Once done, drain and rinse the pasta in a colander and set it aside.
In a large skillet over medium heat, add olive oil and butter. Allow the butter to melt completely before moving on to the next step.
Add the bite-sized pieces of chicken to the skillet along with 1 tablespoon of Cajun seasoning, salt, and black pepper. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden and cooked through. Use a slotted spoon to remove the chicken from the skillet and set it aside.
Next, add the diced red onion to the skillet. Sauté for about 3 to 4 minutes until it softens and becomes translucent, adding a nice aromatic base to your dish.
Now, stir in the fresh tomatoes, chicken broth, and the reserved cup of pasta water. Bring the mixture to a gentle simmer, allowing it to thicken for about 5 to 7 minutes.
Lower the heat to medium and add the heavy whipping cream and the remaining tablespoon of Cajun seasoning. Stir well until the sauce becomes rich and creamy.
Gradually add the grated parmesan cheese to the skillet, stirring until it has melted and combined seamlessly into the sauce.
Now, add the cooked penne pasta and the sautéed chicken back into the skillet. Toss everything together until the pasta is well coated in the creamy sauce.
For the finishing touch, garnish your Spicy Chicken Pasta with chopped parsley and additional parmesan cheese if desired. Serve it hot and enjoy!
