Creamy Cajun Chicken Pasta

Ingredients

• Chicken: 1¼ lb (570 g) boneless, skinless chicken breast · 1½ tbsp Cajun seasoning · 1 tsp smoked paprika · ½ tsp garlic powder · ½ tsp onion powder · ½ tsp black pepper · salt to taste
• 12 oz (340 g) penne pasta
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small yellow onion, diced
• 1 red bell pepper, sliced
• 3–4 garlic cloves, minced
• 2½–3 cups low-sodium chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan
• ½ tsp Italian seasoning
• Fresh parsley, 1 lemon, red pepper flakes (optional)

Nutrition is an estimate per serving.

Method

1. Season the chicken with Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper and salt.
2. Sear: heat olive oil in a large skillet and sear the chicken until golden brown. Remove and set aside.
3. Sauté the vegetables: add butter, onion and red pepper to the same pan; cook until softened, then add the garlic.
4. Cook the pasta: add the dry penne, chicken broth and heavy cream. Stir and simmer until the pasta is tender and the sauce begins to thicken.
5. Make it creamy: stir in the Parmesan and Italian seasoning until rich and smooth.
6. Add the chicken back and cook until completely done — 165 °F / 74 °C inside.
7. Finish: fresh parsley and a squeeze of lemon. Red pepper flakes if you like extra heat. Serve hot.

Watch it made