Creamy Cajun Chicken Pasta Recipe

Heat a grill over medium-high heat. Brush the chicken with 1 tablespoon of the olive oil and sprinkle with 2 teaspoons of the Cajun seasoning.

Grill the chicken for about 8 to 10 minutes until cooked through, rotating once halfway through grilling until the center of the chicken registers 165 degrees F on an instant-read thermometer.

Transfer to a plate, cover with foil and let rest for 5 minutes. Then, cut into strips.

Boil the pasta in salted water according to directions listed on the package. Reserve ⅓ cup pasta water before draining.

In a medium saucepan, melt the butter over medium heat. Stir in the garlic and flour and cook for 1 minute, whisking constantly.

While whisking slowly, pour in the milk and whisk vigorously to smooth lumps. Stir in 1 to 3 teaspoons of Cajun seasoning to taste. Season with additional salt as needed.

Bring the mixture to a boil, stirring constantly, then reduce heat to low. Stir in the Parmesan and cream, then cook until cheese has melted. Remove from heat and set aside.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the red and yellow peppers and red onion and sauté for 2 minutes.

Add 1 teaspoon of Cajun seasoning and mushrooms and sauté for 2 minutes longer.

Toss the drained pasta with the sauce mixture, adding reserved pasta water 1 tablespoon at a time, to thin sauce as desired. Toss in pepper mixture and chicken.

Serve warm sprinkled with parsley and additional Cajun seasoning to taste. Enjoy!