Ingredients:

  • oz Penne or Rotini Pasta
  • lbs Boneless, Skinless Chicken Breast, cut into bite-sized pieces
  • Tbsp Cajun Seasoning Blend
  • Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • Tbsp Unsalted Butter
  • /2 cup Finely diced Yellow Onion
  • /2 cup Finely diced Red or Green Bell Pepper
  • cloves Garlic, minced finely
  • Tbsp All-Purpose Flour
  • cup Low Sodium Chicken Broth
  • cups Heavy Cream
  • cup Freshly Grated Parmesan Cheese, plus extra for garnish
  • tsp Worcestershire Sauce
  • Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Toss the chicken pieces thoroughly with the Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until nicely browned and cooked through (165°F/74°C). Remove chicken from the skillet and set aside, leaving any browned bits (fond) in the pan.
  3. Reduce heat to medium. Melt the butter in the same skillet. Add the diced onion and bell pepper and sauté until softened, about 5 minutes. Add the minced garlic and cook for just 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste, creating a blonde roux.
  5. Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer. Once simmering, slowly whisk in the heavy cream and Worcestershire sauce. Continue cooking gently, stirring frequently, until the sauce thickens enough to coat the back of a spoon (3-5 minutes). Keep the heat low; do not boil vigorously.
  6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until completely melted and smooth. Taste and adjust seasoning. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
  7. Return the cooked chicken to the sauce. Toss in the drained pasta and mix everything together until the pasta is thoroughly coated. Serve immediately, garnished generously with fresh parsley and extra Parmesan.