Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) Cajun seasoning
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 1 lb (454g) pasta (penne, fettuccine, or rotini)
  • Water for boiling pasta
  • 1 tablespoon (15ml) salt (for pasta water)
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, finely 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
  • 1/4 cup (60ml) chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  2. In a bowl, toss chicken with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper. Ensure chicken is evenly coated.
  3. Heat a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C), about 6-8 minutes. Remove chicken from skillet and set aside.
  4. Add butter to the same skillet. Once melted, add onion, garlic, bell peppers, and sauté until softened, about 5-7 minutes.
  5. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low, stir in heavy cream, and Parmesan cheese. Simmer for 5 minutes, or until sauce has thickened slightly.
  6. Add cooked chicken and pasta to the sauce. Toss to coat evenly. Serve immediately, garnished with fresh parsley.