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1
Bring a large pot of water to boil.
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2
Season the chicken breast halves generously with some of the Cajun seasoning.
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3
Heat a cast iron skillet with a few tablespoons of olive oil over medium heat.
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4
Once the oil and pan are hot, place the chicken seasoning side-down and cook for 4-5 minutes.
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5
Sprinkle more Cajun seasoning on the unseasoned side before turning.
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6
Repeat for another 4-5 minutes or until the chicken is fully cooked.
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7
Remove the chicken to a clean plate and repeat with the remaining chicken breast halves.
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8
Drop the pasta into the waiting boiling water and add in 1 tablespoon of sea salt.
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9
Follow package directions to cook the pasta al dente.
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10
With the chicken removed and covered with foil, add a tablespoon more of olive oil to the pan and add in the mushrooms, bell pepper and shallots.
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11
Cook for 6-8 minutes or until they are softened and a little brown.
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12
Crank the heat up to medium-high and add in the garlic and wine.
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13
Simmer for 2 minutes and then reduce the heat back to medium.
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14
Add in the tomato, whole milk and the heavy cream.
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15
Season with salt and pepper.
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16
Let that bubble while you cut up the chicken.
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17
Drain the pasta (reserve a little of the pasta water if you need to revive the sauce a bit) and add the drained pasta to the sauce.
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18
Lastly add in the chicken and toss.
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19
Serve with a little chopped parsley on top and enjoy!
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20
Reheats nicely for leftovers!
