Cajun Chicken Pasta: Creamy and Spicy

Toss the cubed chicken breast with Cajun seasoning and salt.

Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear until a mahogany-colored crust forms on all sides. Remove chicken from the pan and set aside on a plate, keeping the juices.

In the same pan, melt the butter. Add the diced onion and bell peppers, sautéing until they soften and the onions become translucent.

Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to release the fond. Stir in the heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.

Whisk in the Parmesan cheese until the sauce is velvety and smooth.

While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside.

Fold the seared chicken and cooked pasta into the sauce until evenly coated. Garnish with fresh parsley and black pepper.