# Components:
→ 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
# Directions:
01 - Preheat the oven to 400°F.
02 - Boil the pasta in salted water until 2 minutes shy of al dente. Drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken, 1 tablespoon Cajun seasoning, salt, and pepper. Cook until browned and fully cooked, about 6 to 8 minutes. Remove and set aside.
04 - In the same skillet, sauté onions and bell peppers for 4 to 5 minutes until softened. Add garlic, smoked paprika, and chili flakes if using, and cook for an additional minute.
05 - Reduce heat to medium. Stir in heavy cream and milk, scraping the skillet to release browned bits. Simmer for 2 to 3 minutes.
06 - Add three-quarters of the mozzarella, cheddar, and Parmesan cheeses to the sauce. Stir until melted and smooth.
07 - Return chicken to the skillet, then add the cooked pasta. Toss thoroughly to coat. Adjust seasoning with extra Cajun spice, salt, or pepper as desired.
08 - Transfer the mixture to a greased 2-quart baking dish. Sprinkle remaining cheeses evenly over the top.
09 - Bake for 18 to 20 minutes until the cheese is bubbly and golden.
10 - Sprinkle with chopped parsley and a pinch of Cajun seasoning before serving.
