Cajun Chicken Pasta

Prepare the Chicken - Cut the chicken breast into about 1-inch cubes. In a medium bowl, combine the pieces with 1 tablespoon of the cajun seasoning and 1 tablespoon of olive oil.

Cook the Chicken - Heat a large high-sided skillet or dutch oven over medium heat. Once hot, add 2 tablespoons of olive oil. Add the chicken to a single layer and cook without moving until the surface is golden brown, about 2 to 3 minutes. Saute until fully cooked, about 3 minutes. Transfer to a clean bowl and cover to keep warm.

Saute the Vegetables - Reduce the heat to medium-low and add 1 tablespoon olive oil. Add the onion and minced garlic, and saute for 2 minutes. Add the bell peppers and saute for 2 minutes. Stir in the fire-roasted tomatoes with the juice, scraping the bottom of the pan to release any browned bits.

Cook the Pasta - Add the pasta, stock, and remaining Cajun seasoning to the pan. Bring to a boil over high heat. Cook and stir frequently until the pasta is tender and the stock has mostly evaporated, keeping a small amount of liquid in the pan to create a light sauce, about 14 to 16 minutes.

Make the Sauce - Reduce the heat to low. Stir in the heavy cream and parmesan cheese. Stir in the chicken, cooking until warm, about 2 minutes.

To Serve - Serve garnished with parsley.