Creamy Cajun Chicken Pasta with a Spicy Kick

1.Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2.While the pasta is cooking, season the chicken breasts with Cajun seasoning, salt, and black pepper on both sides.

3.In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

4.In the same skillet, add the diced onion and sliced red bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

5.Pour in the chicken broth and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.

6.Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until melted and the sauce is creamy. Season with additional salt and black pepper to taste.

7.Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the creamy sauce. Add the sliced chicken on top and gently mix everything together.

8.Garnish with chopped fresh parsley before serving.