This bold, saucy skillet dinner brings together juicy Cajun-spiced chicken strips, a rainbow of sliced peppers and onion, and a rich, coconut milk–based sauce that turns deep golden with smoked paprika and diced tomatoes. The chicken gets seared until golden and cooked through, then simmered right into that velvety sauce so every strand of pasta soaks up the smoky, garlicky flavor. A splash of reserved pasta water at the end keeps everything glossy and perfectly coated instead of gluey or dry. Fresh parsley on top adds a bright, herby finish to balance the heat of the Cajun seasoning. It's a satisfying, restaurant-style pasta night that comes together in one pan and fits neatly into a gluten free routine.
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Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Toss the chicken strips with 1 1/2 tbsp of the Cajun seasoning until evenly coated.
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