Ingredients:

  • 2 tablespoons paprika (30 ml)
  • 2 tablespoons garlic powder (30 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 tablespoon dried oregano (15 ml)
  • 1 tablespoon dried thyme (15 ml)
  • 1 teaspoon cayenne pepper (5 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 teaspoon salt (5 ml)
  • 2 pounds boneless, skinless chicken breasts (approximately 900g), cut into 1-inch pieces
  • 2 tablespoons olive oil (30 ml)
  • 1 pound pasta (approximately 450g), such as penne, fettuccine, or rotini
  • 8 tablespoons unsalted butter (1 stick, 113g)
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cups heavy cream (475 ml)
  • 1/2 cup grated Parmesan cheese (approximately 50g)
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Prepare the Cajun Spice Blend: Combine all spice ingredients in a small bowl and mix well.
  2. Season and Cook the Chicken: Toss the chicken pieces with 2 tablespoons of the Cajun spice blend. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until cooked through and lightly browned (internal temp reaches 165°F/74°C). Remove from skillet and set aside.
  3. Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
  4. Sauté the Vegetables: In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add bell peppers and cook until softened (about 5 minutes).
  5. Make the Cream Sauce: Stir in heavy cream and remaining Cajun spice blend. Bring to a simmer and cook until slightly thickened (about 5 minutes), stirring occasionally.
  6. Combine Everything: Add cooked pasta and chicken to the skillet with the sauce. Toss to coat. Stir in Parmesan cheese. Season with salt and pepper to taste.
  7. Serve: Garnish with fresh parsley and serve immediately.