Creamy Cajun Chicken Pasta

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 Tbsp olive oil, divided
• 6 tsp cajun seasoning, divided, recipe in notes below
• 12 oz dry linguine or fettuccine pasta
• 2 Tbsp butter
• 1 clove garlic, minced
• 3 Tbsp flour
• 1 1/2 cups milk
• 1/2 cup heavy cream or half and half
• 1/3 cup shredded parmesan cheese
• 1 medium red bell pepper, sliced into thin strips then strips halved, about 1 1/2 cups
• 1 medium yellow bell pepper, sliced into thin strips then strips halved, about 1 1/2 cups
• 1/2 large red onion, sliced into thin strips
• 2 cups sliced button mushrooms
• Fresh parsley, for garnish

Directions

1. Get your grill heating to medium-high. Coat the chicken with 1 Tbsp of the olive oil, then season it with 2 tsp of the cajun seasoning. If you are using 2 chicken breasts, that is 1/2 tsp on each side. Grill until the chicken is done, about 8 – 10 minutes, turning it 1 time midway through, and checking that the center reaches 165 degrees on an instant-read thermometer. Move the chicken to a plate, tent it with foil, and let it sit for 5 minutes before slicing it into strips.
2. Cook the pasta in salted water, following the package directions. Before you drain it, scoop out 1/3 cup of the pasta water and keep it nearby.
3. Set a medium saucepan over medium heat and melt the butter. Add the garlic and flour, then cook for 1 minute, whisking the whole time. Keep whisking as you gradually add the milk, working out any lumps as you go. Stir in 1 – 3 tsp cajun seasoning, depending on your taste, and add more salt if needed. Bring the sauce to a boil while stirring constantly, then lower the heat to low. Mix in the parmesan and cream, and cook until the cheese is melted. Take the pan off the heat and set it aside.
4. Warm the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. When it is hot, add the red and yellow peppers and the red onion, and cook for 2 minutes. Stir in 1 tsp cajun seasoning and the mushrooms, then cook for 2 minutes more.
5. Combine the drained pasta with the sauce, loosening it with the reserved pasta water 1 Tbsp at a time until it is as silky as you like. Fold in the pepper mixture and the chicken. Serve warm with parsley and extra cajun seasoning to taste.