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Cut chicken breasts into 1-inch pieces. Season with salt and pepper and 1 teaspoon of cajun seasoning.
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Place a large pan over medium heat, add 2 tablespoons of olive oil and brown the chicken. If needed, brown it in batches to prevent overcrowding.
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Once the chicken is browned, add two more tablespoons of olive oil and minced garlic, stir and saute for about one minute.
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Add chicken broth, heavy cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, remaining 1 teaspoon of cajun seasoning and uncooked pasta, stir to combine.
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Once the mixture starts to boil, cover and reduce heat to a simmer.
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Simmer for 15-20 minutes or until pasta is tender, stir occasionally.
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Remove from heat and stir in 2 cups of shredded parmesan cheese. Taste and adjust for salt and pepper.
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Serve sprinkled with fresh parsley and remaining cheese.