Ingredients:

  • lbs (680g) Boneless, skinless chicken breasts, sliced into bite-sized strips
  • Tbsp (45g) Cajun Seasoning Blend
  • Tbsp (30 ml) Olive Oil
  • oz (340g) Penne or Fettuccine Pasta
  • Tbsp (30g) Unsalted Butter
  • medium Yellow Onion, finely diced
  • large Bell Pepper (Red or Orange), diced
  • cloves Garlic, minced
  • cup (240 ml) Chicken Broth (Low Sodium)
  • cups (360 ml) Heavy Cream (35% fat)
  • cup (90g) Freshly Grated Parmesan Cheese, plus extra for garnish
  • /4 cup (10g) Fresh Parsley, chopped
  • Salt & Black Pepper, to taste

Instructions:

  1. Cook pasta in boiling salted water according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining. Set pasta aside.
  2. In a bowl, toss chicken strips thoroughly with the Cajun seasoning. Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken in batches until golden brown and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Sauté diced onion and bell pepper until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Deglaze the pan by pouring in the chicken broth, scraping up any browned bits (fond) from the bottom. Bring to a simmer.
  5. Slowly whisk in the heavy cream. Allow the mixture to simmer gently for 3-5 minutes until it thickens slightly. Taste and adjust salt/pepper if needed.
  6. Remove the skillet from the direct heat. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, stir in reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
  7. Return the cooked chicken to the sauce. Add the drained pasta. Toss everything gently until the pasta and chicken are completely coated in the sauce.
  8. Garnish generously with fresh parsley and extra Parmesan cheese. Serve immediately.