1 1/5poundschicken breastsboneless skinless, about 2 large breasts
3Tablespoonsolive oildivided
1Tablespoonsmoked paprika
1Tablespooncayenne pepper
1teaspoonchili powder
1Tablespoonoregano
1/2Tablespoongarlic salt
1/2Tablespoonblack pepper
1cuponionyellow or white, chopped
12ouncesroasted red bell pepper1 jar, drained and chopped
8ouncespenne pastauncooked
2cupschicken broth
2 1/2ouncescream cheeseat room temperature
shredded parmesan cheesefor garnish
fresh chopped parsleyfor garnish
Instructions
Cut chicken into bite sized pieces.
Combine 1 tablespoon of the olive oil, and all of the paprika, cayenne pepper, chili powder, oregano, garlic salt, and black pepper. Rub oil and spice mixture into chicken pieces.
Add remaining olive oil to skillet over medium-high heat and heat until shimmering. Add chicken to hot skillet and cook for about 4 minutes. Add onion and continue cooking until chicken is no longer pink about 2-3 minutes more.
Add roasted red bell pepper.
Add penne pasta and chicken broth. Bring to a boil. Reduce heat to medium and cover. Cook about 10-12 minutes, stirring occasionally to ensure pasta cooks evenly.
Reduce heat to low and add cream cheese. Stir occasionally until cream cheese is melted and incorporated.
Garnish with shredded parmesan cheese and parsley.
Notes
Do not cook the pasta ahead of time. You will add uncooked noodles to the dish and they will cook with the other ingredients, which will allow the flavors to absorb into the noodles.
Cream cheese should be at room temperature so that it melts quickly from the heat in the skillet. If you don't want to use cream cheese, you can substitute with a splash of heavy cream.
This is a spicy dish. For less spice, reduce the amount of cayenne pepper by half.