Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) Cajun seasoning
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.25g) paprika
  • Salt and freshly ground black pepper, to taste
  • 1 lb (454g) fettuccine pasta
  • Salt, for pasta water
  • 2 tbsp (30ml) unsalted butter
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) chicken broth
  • 4 oz (113g) cream cheese, softened
  • 4 oz (113g) pepper jack cheese, shredded
  • 1/4 cup (packed) (approximately 15g) grated Parmesan cheese
  • 1/4 tsp (1.25g) red pepper flakes
  • 1/4 cup (15g) chopped green onions, for garnish

Instructions:

  1. Cook fettuccine according to package directions, salting the water generously. Drain and set aside.
  2. Season chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through. Remove from skillet and set aside.
  4. Add butter to the skillet. Sauté bell peppers and red onion until softened. Add garlic and cook until fragrant.
  5. Stir in heavy cream and chicken broth. Bring to a simmer. Add cream cheese and pepper jack cheese, whisking until melted and smooth.
  6. Add cooked chicken and pasta to the sauce. Toss to coat. Add Parmesan cheese and red pepper flakes; simmer for a few minutes to allow flavors to meld.
  7. Garnish with green onions and serve immediately.