Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 12 oz penne or fettuccine pasta
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups heavy cream
  • 4 oz full-fat cream cheese, softened and cubed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 2 tbsp fresh parsley and green onions, chopped for garnish

Instructions:

  1. Pat the chicken strips bone-dry with paper towels. Toss them in a bowl with the Cajun seasoning, smoked paprika, and garlic powder until every piece is vibrantly coated.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken in a single layer and sear for 3–5 minutes per side until a deep mahogany crust forms and chicken is cooked through. Remove chicken and set aside.
  3. In the same pan, sauté the sliced red bell pepper and yellow onion for 3–5 minutes. Add the minced garlic during the last 60 seconds and sauté until fragrant.
  4. Lower heat to medium. Pour in the heavy cream and add the cubed cream cheese. Whisk gently until the cream cheese is fully melted and the sauce is emulsified.
  5. Add the cooked pasta, seared chicken, and grated Parmesan to the skillet. Gradually pour in the reserved pasta water while tossing until the sauce reaches a glossy, thick consistency that clings to the pasta.
  6. Garnish with fresh parsley and green onions before serving.