Cajun Pasta

• 8 oz (227 g) penne pasta* cooked according to package instructions and drained
• 4 teaspoons Cajun seasoning divided
• ½ teaspoon salt divided
• ½ teaspoon pepper divided
• 1 ½ lbs (680 g) boneless skinless chicken breast cut into 1″ pieces
• 3 Tablespoons salted butter divided
• ½ yellow onion diced
• 2 bell peppers sliced (any color, I like to use red)
• 1 ½ cups (355 ml) heavy cream
• ¾ teaspoon smoked paprika
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• ⅓ cup fresh parmesan cheese

Instructions

1. Begin cooking pasta according to package instructions.
2. In a large ziploc bag, toss together 3 teaspoons Cajun seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Add chopped chicken, zip closed, and shake until chicken is coated. Set aside.
3. 4 teaspoons Cajun seasoning,½ teaspoon salt,½ teaspoon pepper,1 ½ lbs boneless skinless chicken breast cut into 1″ pieces
4. In a large pan over medium heat, melt 2 Tablespoons of butter.
5. Transfer chicken to heated pan and cook until chicken is browned and just cooked through (cook in batches if needed). Remove to a plate and set aside.
6. Add remaining Tablespoon of butter to pan and cook until melted.
7. Add peppers and onion and cook, stirring frequently until beginning to soften (about 3-5 minutes).
8. ½ yellow onion,2 bell peppers
9. Add heavy cream, smoked paprika, basil, garlic powder, remaining cajun seasoning and ¼ teaspoon salt and pepper. Bring to a boil and then reduce to a simmer, cooking until sauce is thickened.
10. 1 ½ cups heavy cream,¾ teaspoon smoked paprika,½ teaspoon dried basil,¼ teaspoon garlic powder
11. Return cooked chicken to the pan. Add parmesan cheese and warm cooked, drained pasta and stir until cheese is melted. Serve warm, topped with fresh parsley if desired.