# What you'll need:
→ Meats
01 - 2 large chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
→ Pasta
06 - 10 ounces penne or rigatoni pasta
→ Sauces & Dairy
07 - 2 tablespoons olive oil
08 - 1 tablespoon butter
09 - ¾ cup heavy cream
10 - ½ cup milk
11 - 1 cup shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - 1 cup shredded cheddar cheese
→ Spices & Seasonings
14 - 1½ tablespoons Cajun seasoning, plus extra for garnish
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - ¼ teaspoon chili flakes (optional)
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# Method:
01 - Set the oven to 400°F (200°C) to warm up.
02 - Boil pasta in salted water for 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium-high heat, warm olive oil and butter. Add chicken, 1 tablespoon Cajun seasoning, salt, and pepper. Cook for 6 to 8 minutes until browned and fully cooked. Remove from skillet.
04 - In the same skillet, sauté diced onion and bell peppers for 4 to 5 minutes until softened. Add minced garlic, smoked paprika, and chili flakes if using, cooking for an additional 1 minute.
05 - Reduce heat to medium. Stir in heavy cream and milk, scraping browned bits from the pan. Simmer for 2 to 3 minutes.
06 - Incorporate ¾ of the mozzarella, cheddar, and Parmesan cheeses into the sauce. Stir until fully melted and smooth.
07 - Return the cooked chicken to the skillet. Add the drained pasta and toss everything to coat evenly. Adjust seasoning with extra Cajun spice, salt, or pepper as needed.
08 - Transfer the mixture to a lightly greased baking dish. Sprinkle the remaining cheeses on top. Bake for 18 to 20 minutes until the cheese is golden and bubbling.
09 - Sprinkle fresh parsley and a pinch of Cajun seasoning over the baked dish before serving.
