Step-by-Step Instructions
First, I get my pasta water salted and boiling. While that’s happening, I toss my chicken strips generously with about half of the Cajun seasoning, making sure each piece is well-coated. In my large skillet, I heat the oil and butter over medium-high heat. Once the butter is foaming, I add the chicken in a single layer. This is crucial—if you crowd the pan, the chicken steams instead of getting those gorgeous, flavorful browned bits. I let it cook undisturbed for a few minutes per side until beautifully seared, then remove it to a plate. The skillet will have those delicious browned bits stuck to the bottom; that’s pure flavor gold, so don’t clean it!
Next, with the heat still on, I throw in the sliced bell pepper and onion. I let them cook for about 5 minutes, stirring occasionally, until they’ve softened and started to caramelize a bit. Then, I add the minced garlic. Here’s a tip I learned from experience: stir the garlic constantly for just about 30 seconds until it’s fragrant. Any longer, and it can burn quickly and turn bitter. Now, pour in the chicken broth and use your whisk to scrape up all those browned bits from the bottom of the pan. This step, called deglazing, is my favorite part—it’s like unlocking all the hidden flavor.
Finally, I reduce the heat to medium-low and pour in the heavy cream. I let it simmer gently for a couple of minutes to thicken slightly. Then, I whisk in the remaining Cajun seasoning and the grated Parmesan cheese until the sauce is smooth and creamy. By now, my pasta should be al dente. I reserve a cup of the starchy pasta water (a non-negotiable step for me!), drain the pasta, and add it directly to the skillet with the sauce. I toss everything together, adding the cooked chicken back in. If the sauce seems too thick, I splash in a little of that reserved pasta water to loosen it up. The starch in the water helps the sauce cling to every noodle perfectly.
Pro Tips for Best Results
Let me save you some trial and error. I’ve tested this recipe three different ways when it comes to the chicken. Cutting it into even-sized strips is the winner. It cooks faster and more evenly than whole breasts, and you get more surface area for that delicious Cajun crust. Also, don’t be tempted to move the chicken around right after you add it to the pan. Give it a chance to sear properly—that caramelization is where a ton of the depth of flavor comes from.
The second pro tip is all about the sauce consistency. The first time I made this, I was impatient and added the cheese while the cream was at a rolling boil. It caused the sauce to break and look a bit greasy. Now, I always make sure the cream is at a gentle, low simmer before I slowly whisk in the Parmesan. This ensures a luxuriously smooth, emulsified sauce every single time. Trust me, the patience is worth it.
Finally, always, always reserve that pasta water! I can’t stress this enough. The sauce thickens as it sits, and when you combine the pasta with the sauce, you might need to adjust. A few tablespoons of that starchy liquid is magic. It loosens the sauce without making it watery and helps it coat the pasta beautifully. I usually add about a quarter cup right when I toss everything together.
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