Ingredients
Method
- Bring a pot of salted water to a boil and cook the pasta until just al dente, then drain and set aside.
- Combine most of the Cajun seasoning with half the salt and half the pepper in a bowl, add the chicken, and toss until every piece is well coated.
- Melt two tablespoons of butter in a large skillet over medium heat until bubbling gently.
- Add the chicken in a single layer and cook, turning occasionally, until golden on the outside and cooked through, then transfer to a plate.
- Add the remaining butter to the same pan and let it melt completely.
- Stir in the sliced peppers and diced onion and cook until they begin to soften but still hold some shape.
- Pour in the cream, then add the remaining Cajun seasoning, salt, pepper, smoked paprika, basil, and garlic powder, and bring the sauce to a gentle boil.
- Lower the heat and let the sauce simmer until slightly thickened and silky.
- Return the chicken to the skillet, add the cooked pasta and Parmesan, and toss until everything is coated and the cheese has melted into the sauce.
- Serve hot and enjoy right away while the sauce is at its creamiest.
Nutrition
Notes
Creamy, spicy, and deeply comforting, this is the kind of dinner that disappears straight from the skillet. It’s perfect for busy nights when you still want something that feels a little indulgent and special.