Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain pasta and add a touch of butter to keep pasta from sticking together.

While the pasta is cooking, put the broccoli crowns into the microwave with a half cup water and cook until tender, about 4 minutes. Drain the water and set aside.

In a large skillet, heat oil over medium heat. Once hot, add the chicken in a single layer and season with cajun seasoning to taste (cajun seasonings may be high on sodium so make sure to go lightly. You can add more, but you can’t take it away!) Saute the chicken until cooked through but careful not to overcook, remove from skillet and cover to keep warm.

Add oil, a touch of butter and mushrooms to pan until cooked down.

Add more olive oil to the skillet and add the onion and bell pepper. Cook until they have softened. Add the minced garlic and red pepper flakes and cook 30 seconds or until fragrant. Add in the diced and sun dried tomatoes and saute for about 2-3 minutes.

Pour in the heavy whipping cream, season with additional cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and until the sauce thickens.

Add the chicken, broccoli and pasta into the skillet and stir until both are coated in sauce and everything is heated through.