Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 0.5 tsp salt
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 lb penne or fettuccine pasta
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne or fettuccine and cook according to package directions until al dente. Drain and set aside.
  2. Pat the chicken breast pieces dry with paper towels. Toss them in a bowl with the Cajun seasoning and salt until evenly coated.
  3. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until golden-brown and mahogany-colored on all sides (about 5-7 minutes). Remove chicken from the pan and set aside on a plate.
  4. Reduce heat to medium. Melt the butter in the same pan, scraping up the brown bits from the bottom. Add the diced onion and bell peppers; sauté until the onions are translucent and the peppers have softened (about 4-5 minutes).
  5. Stir in the minced garlic and cook for 60 seconds until fragrant.
  6. Pour in the heavy cream and stir in the smoked paprika and cayenne. Bring to a gentle simmer on medium-low heat to prevent the dairy from splitting.
  7. Slowly whisk in the grated Parmesan cheese until melted and the sauce is thick enough to coat the back of a spoon.
  8. Return the seared chicken to the pan and fold in the cooked al dente pasta. Stir until everything is evenly coated in the sauce.
  9. Garnish with chopped fresh parsley before serving.