# Components:
→ Meat & Protein
01 - 2 large boneless, skinless chicken breasts
→ Spices & Marinade
02 - 2 tablespoons Cajun seasoning
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt, or to taste
06 - 1/4 teaspoon black pepper
→ Pasta
07 - 12 ounces fettuccine or penne pasta
→ Alfredo Sauce
08 - 2 tablespoons butter
09 - 2 garlic cloves, minced
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
12 - 1 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon cayenne pepper, optional
14 - Salt and black pepper to taste
→ Vegetables
15 - 1 red bell pepper, thinly sliced
16 - 1 green bell pepper, thinly sliced
17 - 1 small red onion, thinly sliced
→ Oils
18 - 2 tablespoons olive oil
→ Garnish
19 - Fresh parsley, chopped
20 - Additional grated Parmesan cheese
# Directions:
01 - Slice chicken breasts into thin strips. In a bowl, combine Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss chicken strips with the spice mixture until coated thoroughly.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook, stirring occasionally, for 5 to 7 minutes until browned and cooked through. Remove chicken and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil. Add sliced red and green bell peppers and red onion, sautéing for 3 to 4 minutes until vegetables are just tender. Remove and reserve with chicken.
04 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup pasta water. Drain pasta thoroughly.
05 - Melt butter in the empty skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and whole milk. Simmer gently for 2 to 3 minutes.
06 - Add grated Parmesan cheese, cayenne pepper if using, salt, and black pepper. Continue cooking and stirring until cheese is melted and the sauce is slightly thickened, about 2 to 3 minutes.
07 - Add cooked pasta, reserved chicken, and sautéed vegetables to the skillet with Alfredo sauce. Toss gently to coat all ingredients well. Add a small amount of reserved pasta water as needed for desired sauce consistency.
08 - Transfer to plates. Garnish generously with chopped parsley and additional Parmesan cheese. Serve immediately while hot.
