Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente, meaning firm to the bite but cooked through. Drain the pasta, reserving a small cup of the cooking water, and set aside. Drizzling with a touch of olive oil will help prevent sticking while you prepare the rest of the dish.
2. Cook the Chicken:
Pat the chicken breasts dry with paper towels, then season them generously on both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. The chicken should have a nice sear on the outside and be juicy inside (internal temperature around 165°F or 74°C). Remove from the pan, let rest briefly, and then slice into thin strips.
3. Sauté the Vegetables:
In the same skillet, add a drizzle more olive oil if necessary. Sauté the minced garlic, sliced onion, and bell peppers over medium heat for 3–4 minutes, stirring occasionally, until the vegetables soften slightly and release their aroma. The mixture should be fragrant and colorful, with the onions turning translucent.
