Creamy Cajun Chicken Pasta Made Stepwise

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about half a cup of the pasta water, and set aside.
• Heat the olive oil in a large skillet over medium-high heat. Toss the sliced chicken breast with the Cajun seasoning, salt, and pepper. Add the chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Reduce the heat to medium-low. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.
• Add the cooked chicken back into the skillet. Then stir in the Parmesan cheese, allowing it to melt smoothly into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Taste and adjust seasoning with salt and pepper.
• Add the drained fettuccine to the skillet and toss everything together until the pasta is fully coated in the creamy Cajun sauce.
• Sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve immediately and enjoy the perfect balance of spicy, creamy goodness.