JAMBAYLA PASTA

JAMBAYLA PASTA 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 bell peppers, chopped 2 links andouille sausage, sliced crosswise 2 cloves garlic, minced 2 boneless skinless chicken breasts, cut into 1" pieces 1 tsp. Cajun seasoning Kosher salt Freshly ground black pepper 10 oz. penne 1 (15-oz.) can diced tomatoes 4 c. low-sodium chicken broth 1/2 c. heavy cream 1 c. shredded cheddar Freshly grated Parmesan, for serving Chopped parsley, for serving In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through. Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes. Stir in heavy cream and cheddar until melty. Serve with Parmesan and parsley.