Cajun Chicken Pasta

Carefully thinly slice the chicken breasts in half widthwise. Next, mix 3 tablespoons each of olive oil and Cajun spices on a large plate until combined.

Coat the chicken breasts on both sides in the spicy-oil blend until coated.

Add the remaining 1 tablespoon of olive oil to a large, non-stick skillet and turn the heat to high. Place the chicken breasts, turn the heat down to medium, and cook for 4 to 5 minutes per side until browned and cooked throughout. Set them aside on a plate.

Next, add the bell peppers and sauté in the pan for 1 to 2 minutes. They should still be crisp, and it’s okay to saute in any leftover oil and spices that were in the pan from the chicken. Also, set those to the side.

Add the garlic, white slices from the green onions, and butter and cook over medium heat while frequently stirring for just 30 to 45 seconds.

Pour in the chicken stock and cook over high heat for 3 to 4 minutes to reduce the amount of liquid by roughly 1/3.

In the meantime, drop the pasta in a large pot of boiling salted water and cook according to the package time. Be sure to stir occasionally.

Return to the pan of chicken stock, add in the cream, and cook for 3 to 4 minutes over high heat to reduce. Continue stirring.

Next, Stir in the cheese and cook over medium heat for an additional 3 to 4 minutes or until thickened.

Add the remaining 1 tablespoon of Cajun spices, sauteed peppers, and tomatoes and mix to combine.

Drain the pasta and add it to the pan, tossing until combined. You can also slice the chicken and mix it in or serve it over the top of the pasta with green slices of green onions.