Ingredients:

  • 2 large Boneless, skinless chicken breasts (approx. 600g), cut into 1-inch cubes
  • 2 Tbsp Olive oil (or neutral oil)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • ½ tsp Cayenne pepper (or to taste)
  • Kosher salt and freshly cracked black pepper, To taste
  • 12 oz Fettuccine or Penne pasta (340 grams)
  • ½ medium Red onion, finely diced
  • 1 medium Green bell pepper, diced
  • 1 medium Red bell pepper, diced
  • 1 stalk Celery, finely diced
  • 3 Tbsp Unsalted Butter
  • 4 cloves Garlic, minced finely
  • 2 Tbsp All-purpose flour (plain flour)
  • 1 cup Chicken Stock (low sodium)
  • 1½ cups Heavy cream (minimum 35% fat content)
  • ½ cup Freshly grated Parmesan cheese, packed (50 grams)
  • 2 Tbsp Fresh parsley, Chopped, for garnish
  • Reserved pasta water, As needed

Instructions:

  1. Season the Chicken: In a medium bowl, toss the cubed chicken with the mixed Cajun seasoning blend (paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper) until thoroughly coated.
  2. Start the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. RESERVE at least 1 cup (240ml) of the starchy pasta water before draining.
  3. Sear the Chicken: Heat the oil in the large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and sear for 3–4 minutes per side until deeply golden and cooked through.
  4. Reserve: Remove the chicken and set aside on a clean plate. Leave the flavorful residual oil and browned bits (fond) in the pan.
  5. Sauté the Vegetables (Holy Trinity): Reduce the heat to medium. Add 1 tablespoon of butter to the skillet. Add the diced onion, peppers, and celery. Sauté for 5–7 minutes until the vegetables are softened and translucent.
  6. Bloom the Garlic: Add the minced garlic and cook for 1 minute until fragrant. Do not let it burn.
  7. Form the Roux: Push the vegetables to the side of the pan. Melt the remaining 2 tablespoons of butter in the cleared space. Whisk in the all-purpose flour until a smooth paste (roux) forms. Cook the roux for 1 minute, stirring constantly.
  8. Add Liquids: Slowly whisk in the warm chicken stock, scraping up any fond from the bottom of the pan. Bring to a gentle simmer.
  9. Simmer and Thicken: Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. Let the sauce gently simmer for 3–5 minutes until it thickens sufficiently to coat the back of a spoon.
  10. Incorporate Cheese and Chicken: Turn the heat off. Stir in the freshly grated Parmesan cheese until melted and smooth. Return the cooked chicken and any accumulated juices to the sauce.
  11. Check Consistency: If the sauce is too thick, gradually add small amounts of the reserved pasta water until the desired silky consistency is achieved. Taste and adjust seasoning.
  12. Combine: Add the drained al dente pasta directly into the sauce. Toss well to coat every strand thoroughly.
  13. Serve: Garnish generously with fresh parsley. Serve immediately while hot.