2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 tablespoon Cajun seasoning (plus more to taste)

Salt and pepper, to taste

12 oz penne, fettuccine, or spaghetti

Salt, for pasta water

2 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1 cup heavy cream

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (optional)

Red pepper flakes (optional, for garnish)

Fresh lemon juice (to taste)

Optional add-ins: sautéed bell peppers, onions, mushrooms, spinach, or shrimp

Cook Mode Prevent your screen from going dark

Season chicken breasts with Cajun seasoning, salt, and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden and cooked through. Transfer to a plate to rest.
Cook pasta in salted boiling water until al dente, then drain and reserve 1/2 cup of pasta water.
In the same skillet, melt butter and sauté garlic until fragrant.
Add Cajun seasoning and smoked paprika, cooking for 30 seconds to release flavor.
Pour in heavy cream and chicken broth, scraping up browned bits from the pan.
Simmer until slightly thickened, then stir in Parmesan until melted and smooth.
Slice the cooked chicken and return it to the pan along with the drained pasta.
Toss everything together, adding reserved pasta water as needed for desired sauce consistency.
Finish with lemon juice, chopped parsley, and red pepper flakes before serving.

Adjust spice level by varying the amount of Cajun seasoning and red pepper flakes.

For extra flavor, use smoked sausage or shrimp instead of chicken.

Make it lighter by substituting half-and-half for heavy cream.

Use gluten-free pasta for a gluten-free version.

Reheat gently with a splash of milk or cream to keep the sauce creamy.