Cajun-spiced chicken gets a hard sear in a hot pot until deeply golden, then rests while a colorful mix of onion, red and green bell pepper turns tender and sweet. Garlic and a second hit of Cajun seasoning bloom in the pot before diced tomatoes and broth come together into a bold, smoky simmering base. Penne cooks right in that sauce, soaking up every bit of flavor as it turns creamy and thick, and the seared chicken goes back in at the end to finish everything in one pot. It's the kind of weeknight dinner that feels indulgent but comes together fast, with plenty of heat, spice, and richness in every forkful. A scatter of fresh parsley at the end brightens the whole dish right before serving. This one-pot favorite is a great fit for a dairy free table without losing any of its bold, saucy appeal.
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In a large bowl, toss the sliced chicken with 1 tsp of the Cajun seasoning, the smoked paprika, salt, and black pepper until evenly coated.
Heat 1 tbsp of the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, then flip and cook for another 2 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is no longer pink at the center. Transfer to a plate and set aside.
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