Ingredients
Pasta and Chicken
- 12 oz pasta (fettuccine or penne)
- 1 lb chicken breast, diced
- 2 tablespoons Cajun seasoning Adjust to fit your heat preference.
- 2 tablespoons olive oil For cooking the chicken.
Vegetables and Cream
- 1 bell pepper sliced
- 1 onion diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese Add extra for serving.
Seasoning and Garnish
- to taste Salt and pepper
Method
Preparation
- Cook pasta according to package instructions; drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat.
- Season the diced chicken with Cajun seasoning and add to the skillet. Cook until browned and cooked through, about 5-7 minutes.
- Add the bell pepper, onion, and garlic; sauté until softened.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet; toss to combine.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 2g
Notes
To store leftovers, let the pasta cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. When reheating, add a splash of cream if it looks dry. For a seafood twist, you can use shrimp instead of chicken.
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