Cajun chicken pasta

Bring a large pot of water with a tablespoon of salt to a boil over high heat.

Remove the pith and seeds from the bell pepper and slice into thin, even strips; dice the tomatoes; mince or press the garlic.

Cook the penne in the boiling salted water until al dente.

Cut the chicken breasts into bite-sized pieces a bit smaller than one-inch cubes and toss with a tablespoon of Cajun seasoning.

Reserve a quarter cup of pasta water, then drain the pasta and set aside.

Heat the olive oil and butter in a pan over medium-high; add the chicken and toss frequently, breaking it up with tongs, until browned all over.

Add the bell pepper and cook, stirring occasionally, about seven minutes until soft, or about three for crisp-tender.

Add the tomatoes and stir about a minute, then the garlic for about a minute until fragrant.

Reduce to medium-low; stir in the heavy cream, the Parmesan, the cubed cream cheese, two teaspoons of Cajun seasoning and the black pepper; simmer a few minutes, stirring, until thickened.

Add the pasta and toss to coat, letting it warm and absorb the sauce.

Serve immediately, garnished with more Parmesan and chopped parsley.