Creamy Cajun Chicken Pasta

Method

1. Slice chicken breasts horizontally into thin cutlets, or cut thighs into large bite-size pieces.
2. Combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, and kosher salt if using. Toss the chicken with 1 tablespoon olive oil and the seasoning.
3. For a quick marinade, add the olive oil, lemon juice, Worcestershire, and grated garlic to the seasoning instead, and rest for 20–30 minutes.
4. Bring a large pot of salted water to a boil and hold it there—the pasta goes in later, alongside the sauce.
5. Heat 1 tablespoon oil in a large skillet over medium-high. Sear the chicken in a single layer to a dark crust: 4–5 minutes per side for cutlets, or 5–7 minutes total for bite-size pieces.
6. Add 1 tablespoon butter in the final minute and baste. Cook until the thickest part reaches 165°F (74°C).
7. Transfer the chicken to a plate and tent loosely with foil. Keep the plate—the juices go into the sauce.
8. Wipe the skillet clean with a paper towel held in tongs.
9. Add 2 tablespoons butter over medium-low, then the onion and bell peppers with a pinch of salt. Cook until soft and translucent but not browned, 6–8 minutes.
10. Add the garlic and cook until fragrant, 30–45 seconds.
11. Add the tomato paste, Cajun seasoning, sweet paprika, and cayenne if using. Stir constantly for 45 seconds.
12. Add the chicken stock, Worcestershire, and chicken base if using. Scrape up the browned bits and simmer until reduced by about a third, 4–5 minutes.
13. Meanwhile, drop the pasta into the boiling water. Cook until 1 minute shy of al dente, reserve ¾ cup pasta water, then drain—do not rinse.
14. Lower the heat to medium-low. Add the heavy cream and the juices from the chicken plate, and stir until smooth. Simmer gently for 3–5 minutes; do not let it boil.
15. Stir in the Parmesan a little at a time until melted and smooth. Taste before adding salt.
16. Add the drained pasta and toss over low heat, adding pasta water 1 tablespoon at a time until the sauce coats smoothly, 1–2 minutes. Finish with 1 teaspoon lemon juice.
17. Remove the skillet from the heat and let the pasta rest for 2–3 minutes.
18. Slice the cutlets across the grain and fan them over the pasta. Garnish with parsley or scallions and extra Parmesan, and serve.