Ingredients:

  • 1.5 lbs chicken breast, cut into 1 inch cubes
  • 1 lb penne or rigatoni
  • 8 oz cream cheese
  • 1.5 cups chicken broth
  • Bell Peppers (1 red, 1 yellow)
  • 1.5 cups mozzarella
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 0.5 cup reserved starchy pasta water
  • 0.5 cup parmesan

Instructions:

  1. Boil the pasta. Cook the 1 lb penne in salted water until just under al dente. Note: It will finish cooking in the oven, so leave it with a slight bite.
  2. Save the water. Scoop out 0.5 cup of the starchy pasta water before draining. Note: This is your insurance policy against a dry or broken sauce.
  3. Sear the chicken. Heat 1 tbsp olive oil in a large skillet and brown the 1.5 lbs chicken cubes. Cook 5-6 mins until golden on the outside.
  4. Sauté the aromatics. Add the diced red onion and sliced bell peppers to the skillet with the chicken. Cook 4 mins until the peppers soften and the onion is translucent.
  5. Toast the spices. Stir in the 4 cloves minced garlic, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 0.5 tsp cayenne. Sauté for 30 seconds until the aroma fills the room.
  6. Deglaze and simmer. Pour in 1.5 cups chicken broth, scraping the bottom of the pan to release the brown bits.
  7. Incorporate the cream. Add the 8 oz cubed cream cheese and the reserved pasta water. Stir until the sauce is smooth and velvety.
  8. Combine. Toss the cooked pasta into the skillet, ensuring every piece is coated in the Cajun cream.
  9. Transfer and top. Pour the mixture into a baking dish and layer with 1.5 cups mozzarella and 0.5 cup parmesan.
  10. Bake. Place in a preheated oven at 190°C (375°F). Bake for 15-20 mins until the cheese is bubbling and slightly browned.