freshly grated Parmesan cheese and chopped Italian parsley for serving
Instructions
Cook penne pasta in salted water per the package instructions until al dente. Drain well, reserve 1 cup pasta water.
Rub chicken breasts with 1 1/2 tablespoons Cajun seasoning on all sides. (You can use the smooth side of a meat mallet to pound chicken breasts to even thickness., if needed)
In a large deep 12 inch skillet or Dutch oven, heat olive oil and butter over medium high heat. Add chicken, cooking for 3 minutes per side or until juices run clear. Remove to a platter and keep warm.
To the skillet add minced onion, cooking for 1-2 minutes until softened. Add garlic, cook for 1 minute longer.
To the skillet add Rotel tomatoes cook for 1-2 minutes, scraping brown bits from bottom of pan. Add cream, reserved 1 tablespoon Cajun seasoning and lemon pepper. Mix until combined. Lower heat to medium. Simmer for 5 minutes.
Add cooked penne to sauce. Mix well, then add reserved pasta water 1/2 cup at a time while stirring. Add just until creamy and fully coated with sauce. (You may not need it all)
Cut chicken breasts on bias into strips. Arrange penne on each plate, top with sliced chicken breasts.
Serve immediately garnished with diced tomatoes, grated Parmesan cheese and parsley.