STEP 1: Cook the Pasta

Bring a big pot of salted water to a boil, then cook your pasta until it’s al dente. Just follow the package instructions. Before you drain it, don’t forget to save about half a cup of the pasta water; it works wonders for the sauce. Go ahead and drain the pasta, but don’t rinse it.

STEP 2: Season the CHICKEN

In a bowl, toss the chicken pieces with 1½ tablespoons of Cajun seasoning until they’re nicely coated. Heat some olive oil in a large skillet over medium-high heat until it’s shimmering. Add the chicken and let it cook for about 5–7 minutes until it’s golden brown and cooked through. Once done, move the chicken to a plate, but don’t clean the pan! You’ll need it for the next step.

STEP 3: Season the Veggies

In the same skillet, add a little more oil if it looks dry. Toss in your bell peppers, onion, and celery, and sauté them for about 4 minutes, just until they start to soften but still have a bit of crunch. Add the garlic and cook for just 30 seconds, until it smells amazing. Sprinkle in a pinch of Cajun seasoning and give everything a good stir to coat.

STEP 4: Prepare the Sauce

Lower the heat to medium and add some butter to the pan. Once it melts, sprinkle in the flour and whisk it nonstop for 1–2 minutes. Now pour in the chicken broth while whisking. Add the heavy cream, tomato paste, thyme, and the rest of the Cajun seasoning. Let it all come to a gentle simmer for about 3–4 minutes, just until it starts to thicken. Stir in the Parmesan cheese until it’s melted and silky smooth. Give it a taste, if you want more heat, toss in some cayenne; need more salt? You know what to do!

STEP 5: Combine Everything

Add the cooked chicken back into the skillet, juices and all—don’t leave any behind. Toss in your cooked pasta and gently fold everything together. If the sauce feels too thick, just splash in some of that reserved pasta water until it’s creamy and perfect. Let everything mingle and warm through for about 2 minutes.

STEP 6: Final Touches

Top it all off with sliced green onions, a little extra Parmesan, and some fresh parsley. Serve with lemon wedges on the side.