Instructions
- Brine Chicken in a solution of salt and sugar for 2 hours. Pat dry and season with Cajun spice rub.
- Cook pasta al dente in heavily salted water. Reserve 1 cup of pasta water before draining.
- Sear Chicken in a cast iron skillet until deeply browned and cooked through. Rest and slice.
- Deglaze the skillet with Dry sherry. In the same skillet, melt Butter over medium heat. Whisk in flour and cook for 3-4 minutes to create a dark roux.
- Gradually whisk in Chicken stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in Heavy cream, Cajun spice rub, Garlic, Black pepper, and Cayenne pepper. Simmer for 10 minutes, stirring occasionally.
- Add bell peppers and Onion to the Sauce and cook until softened, about 8 minutes.
- Add cooked pasta and sliced Chicken to the Sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
- Garnish with chopped green onions and shaved Parmigiano-Reggiano cheese and serve immediately.
