Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into thin strips
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 12 oz penne or farfalle pasta
  • 1 medium red bell pepper, sliced
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup freshly grated Parmesan cheese
  • Fresh parsley and green onions for garnish

Instructions:

  1. Boil a large pot of heavily salted water. Cook the pasta until just shy of al dente according to package instructions. Reserve 1/2 cup of the starchy pasta water before draining.
  2. In a large skillet, heat olive oil over medium-high heat. Toss chicken strips in Cajun seasoning until thoroughly coated. Sear the chicken until cooked through and slightly charred, about 5–7 minutes. Remove chicken from the pan and set aside.
  3. In the same skillet, add the sliced onion and bell peppers. Sauté until softened but still retaining a slight snap. Add minced garlic and cook for 30 seconds until aromatic.
  4. Pour in the chicken broth to deglaze the pan, scraping the browned bits (fond) from the bottom. Stir in the heavy cream and bring to a gentle simmer.
  5. Reduce heat to medium-low. Whisk in the Parmesan cheese until melted and smooth. Add the cooked pasta and chicken back into the skillet.
  6. Toss everything together, gradually adding the reserved pasta water as needed to reach a glossy, emulsified sauce consistency. Garnish with parsley and green onions before serving.