Instructions:
- Cook the pasta:
- Boil pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Season and cook the chicken:
- In a bowl, toss the cubed chicken with 1/2 tbsp Cajun seasoning.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook until browned and fully cooked (about 6-8 minutes). Remove from the skillet and set aside.
- Cook the shrimp:
- Season the shrimp with the remaining Cajun seasoning. Add 1 tbsp olive oil to the skillet and cook the shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Sauté the vegetables:
- In the same skillet, sauté the garlic, bell peppers, and onion until softened (about 4-5 minutes).
- Make the creamy Cajun sauce:
- Pour in the heavy cream and chicken broth. Stir well to combine. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Let it simmer for 3-4 minutes. Add salt and pepper to taste.
- Combine everything:
- Add the cooked chicken and shrimp back to the skillet. Toss in the cooked pasta, mixing well to coat everything in the creamy sauce. If needed, add a splash of the reserved pasta water to adjust the consistency.
- Serve:
- Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
Tips:
- If you like extra heat, sprinkle in a pinch of cayenne pepper or more Cajun seasoning.
- For a smoky twist, add some Andouille sausage slices along with the chicken.
- Use gluten-free pasta if needed for dietary preferences.
This dish is bold, creamy, and incredibly satisfying. It’s guaranteed to become a family favorite! 😋 What do you think, Ashley?