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Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water in case you need it for the sauce.
2. Cook the Chicken (or Shrimp):
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken (or shrimp) with salt, pepper, and 1 tablespoon of Cajun seasoning.
- Add the chicken to the skillet and cook for 5-7 minutes (chicken) or 2-3 minutes (shrimp), until browned and cooked through.
- Remove the cooked chicken (or shrimp) from the skillet and set aside.
3. Sauté the Veggies:
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and bell pepper. Cook for 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Sauce:
- Pour in the heavy cream and chicken broth, scraping the bottom of the pan to release all the tasty bits.
- Stir in smoked paprika, cayenne pepper, and an additional 1 teaspoon of Cajun seasoning (to your taste).
- Let the sauce simmer and thicken for about 3-4 minutes. If it becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Combine Everything:
- Return the cooked chicken (or shrimp) to the skillet and stir to combine.
- Add the cooked pasta to the sauce, tossing everything together to coat the pasta in the creamy, spicy sauce.
- Sprinkle in the Parmesan cheese and stir until the cheese melts and the sauce becomes creamy.
6. Serve:
- Taste and adjust the seasoning with salt and pepper if needed.
- Garnish with fresh chopped parsley and serve with lemon wedges on the side (for a zesty kick!).
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