Ingredients:

  • 2 Large Boneless, Skinless Chicken Breasts (approx. 500g / 1.1 lb)
  • 2 Tbsp Cajun Seasoning
  • 1 Tbsp Olive Oil (15 ml)
  • 300g Dried Fettuccine or Penne Pasta (approx. 10.5 oz)
  • 1 tsp Salt (for boiling water)
  • 1 Tbsp Unsalted Butter (15g)
  • 1 Small Yellow Onion, diced
  • 1 stick Celery, finely diced
  • 1/2 Red Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 cup Chicken Stock (240 ml)
  • 5 cups Heavy Cream (360 ml)
  • 1/2 cup Freshly Grated Parmesan Cheese, plus more for garnish (approx. 50g)
  • 1 tsp Smoked Paprika (5 ml)
  • 1/2 tsp Dried Oregano (2.5 ml)
  • Salt and Black Pepper, To taste
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prep the Chicken: Slice the chicken breasts horizontally into thinner cutlets (or pound them lightly to an even thickness). Toss them thoroughly with the Cajun seasoning.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Crucially, reserve 1 cup (240ml) of the starchy cooking water before draining. Drain and set aside.
  3. Sear the Chicken: Heat the olive oil in the heavy-bottomed skillet over medium-high heat. Sear the seasoned chicken for 3–5 minutes per side until deeply golden-brown and cooked through (internal temp 74°C/165°F).
  4. Rest and Slice: Remove the chicken from the skillet and set it aside on a cutting board to rest. Once rested, slice it into strips or chunks. Do not clean the skillet; the crispy bits (fond) are flavour gold.
  5. Sauté the Trinity: Reduce the heat to medium. Add the butter to the skillet. Add the diced onion, celery, and bell pepper (the 'holy trinity') to the skillet. Sauté for 5–7 minutes, scraping up any browned bits from the chicken, until the vegetables soften.
  6. Add Aromatics: Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  7. Deglaze and Simmer: Pour in the chicken stock. Bring to a simmer, scraping the bottom of the pan vigorously to lift all remaining fond. Reduce the heat slightly and let the liquid reduce by about a third (3–4 minutes).
  8. Introduce Cream: Pour in the heavy cream. Bring the mixture back to a gentle simmer, but do not boil rapidly. Simmer gently for 5 minutes until the sauce slightly thickens.
  9. Finish the Sauce: Remove the skillet from the direct heat. Stir in the Parmesan cheese until smooth. If the sauce looks too thick, add the reserved pasta water, 1/4 cup (60ml) at a time, until the desired consistency is reached. Taste and adjust seasoning with salt and pepper.
  10. Combine: Return the sliced chicken and the cooked pasta to the skillet. Toss everything gently to coat the pasta evenly with the creamy sauce.
  11. Final Heat Check: Cook gently for 1–2 minutes just to ensure the chicken is hot again.
  12. Garnish and Serve: Transfer the pasta to serving bowls. Garnish generously with fresh chopped parsley and a final grating of Parmesan.