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Yields: 3–4 servings
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Prep time: 10 mins | Cook time: 20 mins
Ingredients
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1.5 tsp K&Co. Apothecary Cravin’ Cajun Seasoning (divided)
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1 lb Chicken Breast or Thighs, bite-sized pieces
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8 oz Penne or Bowtie pasta
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2 cups Chicken Broth
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1 cup Heavy Cream
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1/2 cup Parmesan cheese
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1 Bell Pepper & 1/2 Onion, sliced
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2 tbsp Olive Oil
Instructions
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The Blackened Chicken: Toss your chicken pieces in 1 tsp of Cravin’ Cajun. Heat oil in a large pot over medium-high heat. Sear the chicken until browned (about 5 mins). Remove chicken and set aside.
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The "Holy Trinity" Light: In the same pot, add the sliced peppers and onions. Sauté for 3 minutes, scraping up the flavorful "fond" (the brown bits) left by the seasoned chicken.
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The Simmer: Add the dry pasta, chicken broth, and the remaining 1/2 tsp of Cravin’ Cajun. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes until pasta is tender and liquid is reduced by half.
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The Creamy Finish: Stir in the heavy cream and Parmesan. The sauce will thicken instantly and turn a beautiful, sunset-orange color thanks to the smoked paprika in the blend.
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Combine: Add the chicken back in, toss to coat, and serve.
