Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente—tender but still slightly firm to the bite. Drain the pasta and set aside. For best results, reserve a small cup of pasta water in case you need to loosen the sauce later.
2. Cook the Chicken:
Season the chicken strips with Cajun seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer. Cook for about 4–5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. The browned bits left behind will add extra flavor to the sauce.
3. Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing for 2–3 minutes until fragrant and softened. Stir in the sliced red bell pepper and cook for another 2–3 minutes until slightly tender but still vibrant in color.
Pour in the heavy cream and stir to combine, scraping up any flavorful bits from the bottom of the pan. Add the grated Parmesan and smoked paprika, whisking gently until the cheese melts and the sauce becomes smooth and creamy. Let it simmer for 2–3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. For an extra layer of depth, you can add a splash of white wine during this step and let it reduce for a minute before adding the cream.
