Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 8 oz penne or fettuccine pasta
  • 2 tbsp unsalted butter
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1/2 large red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups heavy whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 1 tbsp fresh parsley and green onions for garnish

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta until just under al dente, about 1–2 minutes less than package directions. Reserve 1/2 cup of pasta water before draining.
  2. While the water heats, toss the chicken strips in the Cajun seasoning and smoked paprika in a bowl until every piece is thoroughly coated in a vibrant red spice crust.
  3. Heat the avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear for 3–4 minutes per side until a deep mahogany crust forms and the chicken is cooked through. Remove chicken from the pan and set aside.
  4. In the same skillet, melt the butter. Add the sliced peppers and onions, sautéing for 3-4 minutes until crisp-tender. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer, scraping the bottom of the pan to release the flavorful chicken fond. Stir in the Parmesan cheese until melted and the sauce begins to thicken.
  6. Add the cooked pasta and seared chicken back into the skillet. Toss continuously, adding reserved pasta water as needed to create a glossy, silky emulsion that clings to the noodles. Garnish with parsley and green onions.