Creamy Cajun Chicken and Sausage Penne

Cook the penne pasta according to the package instructions with salted water. Drain and set aside.

In a large pan, heat a small amount of vegetable oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until they turn golden brown.

Add Cajun and Old Bay seasoning, followed by tomato sauce to the pan. Stir constantly to prevent scorching.

Pour in the chicken stock and bring to a boil. Lower the heat to a simmer and let the mixture reduce by about a third.

Stir in the heavy cream. Bring the mixture back to almost boiling point, then remove from heat. Don't let the cream boil too hard.

In a separate large pan, cook the cubed chicken breasts with chicken stock over medium-high heat, stirring occasionally. Cook until all sides are fully cooked and most of the water has evaporated, about 5 to 8 minutes.

Add the sliced sausage and cook for another minute.

Stir in the cooked penne and diced bell pepper, cooking for an additional 2 minutes.

Reduce the heat to medium and mix in the Cajun cream sauce, coating the pasta, chicken, and sausage.

Turn off the heat, add the halved cherry tomatoes and adjust seasoning with salt and pepper if needed.

Sprinkle shredded cheddar cheese and chopped parsley on top and serve immediately.