👩🍳 Instructions
1
Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes shy of package directions. Reserve 1 cup pasta water, drain pasta, and set aside.
2
Toss chicken strips with Cajun seasoning and salt. Heat a large skillet over medium-high heat with olive oil. Sear chicken in a single layer until golden and cooked through, about 3–4 minutes per side. Transfer to a plate and tent with foil.
3
Lower heat to medium, add butter to the skillet, and sauté onions and bell peppers until softened, 4–5 minutes. Add mushrooms if using and cook until their moisture evaporates.
4
Stir in garlic and ½–1 tsp Cajun seasoning; cook until fragrant, about 30 seconds. Deglaze the pan with chicken stock, scraping up browned bits. Reduce for about 2 minutes.
5
Reduce heat to low and stir in heavy cream, then add cream cheese in chunks and whisk until smooth. Add Parmesan gradually until melted and integrated. Adjust thickness with reserved pasta water as needed.
6
Return seared chicken and any juices to the skillet. Toss in drained pasta and stir to coat in sauce. Heat through for 1–2 minutes. Finish with lemon juice, parsley, black pepper, and red pepper flakes. Serve with extra Parmesan.
