Step 1

Cook penne pasta in salted water per the package instructions until al dente. Drain well, reserve 1 cup pasta water.

Step 2

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)

Step 3

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.

Step 4

To the skillet add minced onion, cooking for 1-2 minutes until softened. Add garlic, cook for 1 minute longer.

Step 5

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.

Step 6

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)

Step 7

Cut chicken breasts on bias into strips. Arrange penne on each plate, top with sliced chicken breasts.

Step 8

Serve immediately garnished with diced tomatoes, grated Parmesan cheese and parsley.