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Bring a large pot of salted water to a rolling boil. Add the fettuccine or penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the rest. Set the cooked pasta aside.

While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 2 tablespoons of Cajun seasoning until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.

Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the diced yellow onion, minced garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables have softened.

Pour in the heavy cream and chicken broth. Stir in 1 teaspoon of Cajun seasoning, dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, stirring occasionally.

Reduce heat to low and stir in the 1/2 cup of grated Parmesan cheese until it's fully melted and the sauce is smooth. Return the cooked chicken to the skillet. Add the drained pasta and the reserved 1/2 cup of pasta water. Toss everything together until the pasta is well coated with the creamy sauce.

Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.


Bring a large pot of salted water to a rolling boil. Add the fettuccine or penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the rest. Set the cooked pasta aside.

While the pasta cooks, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 2 tablespoons of Cajun seasoning until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.

Reduce the heat to medium. Add 2 tablespoons of butter to the same skillet. Once melted, add the diced yellow onion, minced garlic, red bell pepper, and green bell pepper. Sauté for 5-7 minutes, or until the vegetables have softened.

Pour in the heavy cream and chicken broth. Stir in 1 teaspoon of Cajun seasoning, dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, stirring occasionally.

Reduce heat to low and stir in the 1/2 cup of grated Parmesan cheese until it's fully melted and the sauce is smooth. Return the cooked chicken to the skillet. Add the drained pasta and the reserved 1/2 cup of pasta water. Toss everything together until the pasta is well coated with the creamy sauce.

Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
