Creamy Cajun Chicken Penne Pot

Season the chicken pieces with the cajun seasoning, covering them completely. Sprinkle the chicken pieces with the corn flour and coat them thoroughly. Set aside on a plate.

Cook the penne in salted, boiling water for 8 - 10 minutes or until al dente. 

Meanwhile, heat a large skillet over medium-high heat. Add the oil and 2 Tbsp of butter to the skillet. Once sizzling, add the chicken and cook for about 8 - 10 minutes until crispy and deeply browned, flipping once or twice. Remove chicken from skillet and set aside on a plate.

Reduce the heat to medium-low and add 2 Tbsp of butter to the skillet. Toss in the onions and red pepper with a pinch of salt and pepper and stir well. Cook for 5 minutes, until softened. Add 2 more Tbsp of butter and the mushrooms, stirring well. Cook for 5 - 6 minutes, so the mushrooms soften. Stir in the garlic.

Increase the heat to medium-high again. Pour in the chicken stock slowly while stirring with a wooden spoon and scraping the bottom of the skillet. Bring the stock to a boil and cook for 5 - 6 minutes. Reduce the heat once more and stir in the cream. Add the chicken and penne to the skillet. Taste and season additionally, if needed. Sprinkle with the parsley and serve immediately.