Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) Cajun seasoning
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) smoked paprika
  • 1 lb (454g) pasta (penne, fettuccine, or rotini)
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) chopped fresh parsley, for garnish
  • Salt and pepper, to taste

Instructions:

  1. Toss chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika.
  2. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Melt butter in a large skillet. Add onion and cook until softened. Add garlic, red bell pepper, and green bell pepper and sauté until tender-crisp.
  4. Add the seasoned chicken to the skillet and cook until cooked through and lightly browned.
  5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  6. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water if needed to adjust the consistency of the sauce. Garnish with fresh parsley and serve immediately with extra Parmesan cheese.