# What You'll Need:
→ 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 - Set oven to 400°F and allow to fully heat.
02 - Boil pasta in salted water, reducing cooking time by 2 minutes from package instructions; drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken pieces, 1 tablespoon Cajun seasoning, salt, and black pepper. Cook until browned and fully cooked, approximately 6–8 minutes. Remove and reserve.
04 - In the same skillet, add diced onions and bell peppers. Sauté for 4–5 minutes until softened. Incorporate minced garlic, smoked paprika, and optional chili flakes; cook for an additional minute.
05 - Reduce heat to medium. Pour in heavy cream and milk, stirring to release browned bits. Simmer gently for 2–3 minutes.
06 - Stir in three-quarters of the mozzarella, cheddar, and Parmesan cheeses until fully melted and sauce is smooth.
07 - Return chicken to skillet and add cooked pasta. Mix thoroughly to evenly coat with sauce. Adjust seasoning with additional Cajun spice, salt, or pepper as needed.
08 - Transfer mixture into a lightly greased 2-quart baking dish. Sprinkle remaining cheeses evenly over the top.
09 - Bake uncovered for 18–20 minutes until cheese topping is golden and bubbling.
10 - Sprinkle chopped parsley and a pinch of Cajun seasoning over the baked dish before serving.
