Ingrédients
Équipement
Préparation
- Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
- Season chicken breasts with Cajun seasoning, salt, and pepper on both sides.
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and sear for 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove and let rest before slicing.
- In the same skillet, add diced onions and bell peppers. Sauté for 3–5 minutes until softened, scraping up any browned bits from the pan.
- Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan until melted and the sauce thickens.
- Add the cooked pasta and sliced chicken to the skillet. Toss to coat everything evenly in the creamy Cajun sauce.
- Taste and adjust seasoning with more Cajun spice, salt, or pepper if desired. Garnish with chopped parsley and serve immediately.
Notes et conservation
For extra flavor, marinate chicken in Cajun spices ahead of time. Add a splash of white wine before the cream for richness. Store leftovers in an airtight container for up to 3 days, reheating with a splash of milk or cream.