# What you'll need:
→ Meats
01 - 2 large chicken breasts, diced
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, diced
05 - 2 garlic cloves, minced
→ Pasta
06 - 10 ounces penne or rigatoni pasta
→ Sauces & Dairy
07 - 2 tablespoons olive oil
08 - 1 tablespoon butter
09 - 3/4 cup heavy cream
10 - 1/2 cup milk
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup shredded cheddar cheese
→ Spices & Seasonings
14 - 1 1/2 tablespoons Cajun seasoning, plus extra for garnish
15 - 1/2 teaspoon smoked paprika
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon chili flakes (optional)
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# Method:
01 - Set oven temperature to 400°F (200°C).
02 - Boil pasta in salted water, cooking for 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add diced chicken, 1 tablespoon Cajun seasoning, salt, and pepper. Cook until browned and cooked through, about 6 to 8 minutes. Remove from skillet.
04 - In the same skillet, add diced onions and bell peppers. Cook for 4 to 5 minutes until softened. Stir in garlic, smoked paprika, and chili flakes if using, cooking for an additional minute.
05 - Reduce heat to medium and pour in cream and milk. Stir to release browned bits from skillet and simmer for 2 to 3 minutes.
06 - Add three-quarters of the mozzarella, cheddar, and Parmesan cheeses to the sauce. Stir until fully melted and smooth.
07 - Return chicken to the skillet, add cooked pasta, and toss to combine thoroughly. Adjust seasoning with additional Cajun spice, salt, or pepper if desired.
08 - Grease a baking dish lightly and transfer the pasta mixture into it. Sprinkle remaining cheeses evenly over the top.
09 - Bake uncovered for 18 to 20 minutes, or until the cheese topping is golden and bubbling.
10 - Sprinkle chopped parsley and a pinch of Cajun seasoning over the dish before serving.
