Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 large red bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 small red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 lb Penne or Rotini pasta
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup reserved pasta water
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add your 1 lb of pasta and cook for roughly 2 minutes less than the box instructions. Cook until it still has a firm bite (al dente). Note: The pasta will continue to soften as it absorbs the sauce in the oven. Remember to reserve 1/2 cup of that starchy pasta water before draining.
  2. Pat your 1.5 lbs of chicken cubes completely dry with paper towels. Toss them in a bowl with the 2 tbsp of Cajun seasoning until every piece is coated. Heat 2 tbsp of olive oil in your skillet over medium high heat. Add the chicken in a single layer and sear until a dark, spice heavy crust forms, about 3-4 minutes per side.
  3. Remove the chicken from the pan and lower the heat to medium. Toss in the sliced red onion and the strips of red and yellow bell peppers. Sauté for 5 minutes until the onions are translucent and the peppers are slightly charred at the edges. Add the 3 cloves of minced garlic and 1/2 tsp red pepper flakes, stirring for just 30 seconds until the aroma fills your kitchen.
  4. Deglaze the pan with 1/2 cup chicken broth, scraping up all those dark bits left by the chicken. Whisk in the 8 oz of cubed cream cheese, 1 cup heavy cream, 1 tsp smoked paprika, and the reserved pasta water. Whisk until the sauce is silky and the cream cheese is fully integrated.
  5. Combine the cooked pasta, seared chicken, and the sautéed veggies into the skillet with the sauce. Toss everything gently until the pasta is completely coated in the orange hued Cajun cream. Pour the entire mixture into your 9x13 inch baking dish, spreading it out evenly.
  6. Top the pasta with 1.5 cups of shredded mozzarella and 1/2 cup of freshly grated Parmesan. Place the dish in a preheated oven at 350°F (180°C). Bake for 20 minutes until the cheese is bubbly and starting to turn golden brown.
  7. Finish with a sprinkle of fresh parsley for a pop of color and freshness.