Cajun Chicken Pasta

Bring a large pot of water to boil.

Season the chicken breast halves generously with some of the Cajun seasoning. Heat a cast iron skillet with a few tablespoons of olive oil over medium heat. Once the oil and pan are hot, place the chicken seasoning side-down and cook for 4–5 minutes. Sprinkle more Cajun seasoning on the unseasoned side before turning. Repeat for another 4–5 minutes or until the chicken is fully cooked. Remove the chicken to a clean plate and repeat with the remaining chicken breast halves.

Drop the pasta into the waiting boiling water and add in 1 tablespoon of sea salt. Follow package directions to cook the pasta al dente.

With the chicken removed and covered with foil, add a tablespoon more of olive oil to the pan and add in the mushrooms, bell pepper and shallots. Cook for 6–8 minutes or until they are softened and a little brown. Crank the heat up to medium-high and add in the garlic and wine. Simmer for 2 minutes and then reduce the heat back to medium. Add in the tomato, whole milk and the heavy cream. Season with salt and pepper. Let that bubble while you cut up the chicken.

Drain the pasta (reserve a little of the pasta water if you need to revive the sauce a bit) and add the drained pasta to the sauce. Lastly add in the chicken and toss.

Serve with a little chopped parsley on top and enjoy!

Reheats nicely for leftovers!