Spicy Cajun Cream Pasta

1.Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Set the drained pasta aside.

2.Season the cubed chicken generously with 1 tablespoon of the Cajun seasoning. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

3.Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside, leaving any rendered fat in the skillet.

4.Reduce the heat to medium. Add the diced onion and green bell pepper to the skillet and sauté until softened, about 5 minutes.

5.Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant.

6.Whisk in the flour until a thick paste (roux) forms, cooking for 1 minute to eliminate the raw flour taste.

7.Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it thicken slightly, about 3 minutes.

8.Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and velvety. Season with black pepper.

9.If using, stir in the chopped sun-dried tomatoes.

10.Return the cooked chicken to the sauce. Taste the sauce and adjust salt or additional Cajun seasoning if needed for desired spice level.

11.Add the cooked pasta to the skillet and toss gently to coat thoroughly with the sauce. If the sauce seems too thick, add the reserved pasta water, one splash at a time, until the desired consistency is reached.

12.Serve immediately, garnished with fresh chopped parsley.