# 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 oven to 400°F.
02 - Boil pasta in salted water until 2 minutes under al dente, then drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Season chicken with 1 tablespoon Cajun seasoning, salt, and pepper. Cook until browned and cooked through, about 6 to 8 minutes. Remove chicken and set aside.
04 - In the same skillet, sauté diced onion and bell peppers for 4 to 5 minutes until softened. Add garlic, smoked paprika, and chili flakes if using; cook for 1 more minute.
05 - Lower heat to medium. Pour in heavy cream and milk, stirring frequently to incorporate browned bits. Simmer for 2 to 3 minutes.
06 - Add three-quarters of the mozzarella, cheddar, and Parmesan cheeses to the sauce. Stir until fully melted and smooth.
07 - Return chicken to the skillet, add cooked pasta, and toss to evenly coat. Adjust seasoning with extra Cajun seasoning, salt, or pepper if needed.
08 - Transfer mixture to a greased 2-quart baking dish. Sprinkle remaining cheese over the top.
09 - Bake uncovered for 18 to 20 minutes, or until cheese is golden and bubbling.
10 - Sprinkle chopped fresh parsley and a pinch of Cajun seasoning over the top before serving.
