Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain and set aside.
- Season the chicken pieces with 1 teaspoon of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through. Remove chicken from the skillet and set aside.
- Reduce the heat to medium. Add butter to the same skillet. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and diced bell pepper (if using) and cook for 1 minute more until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in the heavy cream and the remaining 1 teaspoon of Cajun seasoning. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly.
- Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. Do not let the sauce boil after adding the cheese.
- Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the sauce.
- Serve immediately.
Nutrition
Notes
For a thicker sauce, let it simmer a bit longer before adding the cheese. If the sauce gets too thick when serving, add a splash of reserved pasta water or milk to thin it out.