Step by step

Method

4 steps

1. 1

   Bring a pot of salted water to a boil for 12 oz penne or fettuccine. Meanwhile, cut 1½ pounds boneless chicken into bite-size strips; toss with 1–1½ tablespoons Cajun seasoning and a pinch of salt if your blend is mild. Slice 1 small onion and 1 bell pepper; mince 3 garlic cloves.

2. 2

   Heat 1 tablespoon oil in a wide skillet over medium-high. Sear chicken in batches 3–4 minutes per side until browned and cooked through (165°F). Set aside. In the same pan, soften onion and pepper 4–5 minutes; add garlic 30 seconds.

3. 3

   Lower heat to medium. Stir in 1 tablespoon tomato paste (optional) and ¾–1 cup heavy cream or half-and-half, scraping up browned bits. Simmer 2–3 minutes until it thickens slightly and coats a spoon. Taste — add more Cajun spice, salt, or a squeeze of lemon if it needs brightness. Cook pasta until just al dente; drain, saving ½ cup pasta water.

4. 4

   Toss pasta and chicken into the cream sauce with a splash of pasta water until glossy and clingy. Finish with Parmesan and parsley or scallions if you have them. Serve hot. You want creamy, spicy Cajun chicken pasta that coats every noodle — not dry chicken next to a bland cream puddle.