Creamy Cajun Chicken Pasta - 2

Steps 1. Place the diced chicken in a bowl, add 1 tbsp of Cajun seasoning and a little olive oil, mix well, and marinate for 10 minutes. Prepare a pot of boiling water with a teaspoon of salt, add the pasta, and cook 1-2 minutes less than the package instructions (leave a slight al dente, as it will be simmered in the sauce later). Drain and set aside. 2. Heat a pan with olive oil and butter. Once melted, add the marinated chicken and pan-fry over medium-high heat until golden brown and fragrant on both sides (about 5-6 minutes, cook through and set aside, leaving the chicken drippings in the pan). 3. Without washing the pan, use the remaining oil at the bottom. Add diced onion and minced garlic and sauté over medium-low heat until fragrant and softened. Then add bell pepper strips (and diced cherry tomatoes) and stir-fry until the bell peppers are slightly softened. 4. Add the remaining 0.5-1 tbsp of Cajun seasoning to the pan and stir-fry briefly until fragrant. Pour in the heavy cream and chicken broth (or pasta water), stir well over medium-low heat, and bring to a gentle simmer. Add grated Parmesan cheese and stir until the cheese is melted, and the sauce will start to thicken and become smooth. 5. Return the cooked pasta and pan-fried chicken to the sauce pan. Stir-fry over medium heat for 1-2 minutes, allowing the pasta to absorb the rich Cajun cream sauce evenly. Taste and add a pinch of salt or black pepper if it needs more seasoning (store-bought Cajun seasoning usually contains salt, so taste it first)!