Instructions
- Marinate Chicken with Cajun spice blend and Smoked paprika for at least 30 minutes.
- Cook pasta al dente according to package directions. Reserve 1 cup of pasta water. Drain and set aside.
- In a large skillet, sear Chicken until browned and cooked through. Remove from skillet and slice.
- In the same skillet, sauté Vegetables, including Garlic, until softened and slightly caramelized, about 8 minutes.
- Deglaze the pan with Dry sherry, scraping up any browned bits.
- To make the Sauce, melt Butter in the skillet. Whisk in Flour and cook for 2 minutes to create a blonde roux.
- Gradually whisk in Chicken stock until smooth. Bring to a simmer.
- Stir in Heavy cream, Cajun spice blend, Garlic, Black pepper, and Cayenne pepper. Simmer for 10 minutes, or until Sauce has thickened.
- Add cooked pasta, sliced Chicken, and sautéed Vegetables to the Sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- Garnish with Green onions, Parmesan cheese, and Fresh parsley and serve immediately.
