Creamy Cajun Chicken Pasta

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions.

Before draining, reserve at least 1/2 cup pasta water — preferably closer to 1 cup so additional water is available if needed. Drain the pasta. Do not rinse.

While the pasta cooks, pat the chicken dry. Slice breasts into thinner cutlets or evenly sized pieces for faster, more even cooking.

Combine the chicken seasoning: 2 tsp Cajun seasoning, 1 tsp granulated garlic, 1 tsp granulated onion, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Coat the chicken evenly.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on the outside and fully cooked through — cook to an internal temperature of 165°F at the thickest portion.

Transfer the chicken to a plate and let rest briefly. Slice or chop into bite-size pieces if not already cut.

Reduce skillet heat to medium. Add the cherry tomatoes and cook until they begin to soften, blister, and release some of their juices.

Add the sauce seasoning: 1 tsp Cajun seasoning, 1/2 tsp granulated garlic, and 1/2 tsp granulated onion. Stir briefly until fragrant. Do not burn the spices.

Add the heavy cream and approximately 1/4 cup of the reserved pasta water. Stir to combine. Reduce heat to medium-low.

Add freshly shredded Parmesan gradually while stirring. Allow the Parmesan to melt into the sauce. Add more reserved pasta water as needed until the sauce becomes smooth, glossy, and able to coat the pasta. Do not make the sauce soupy.

Add the cooked pasta and toss thoroughly to coat. Return the chicken and any accumulated juices to the skillet and toss gently.

Add the juice of 1/2 lemon. Taste. Adjust consistency with a small amount of additional pasta water if needed. Adjust Cajun seasoning only if needed — Cajun seasoning blends vary significantly in salt and spice level, so do not automatically add extra salt before tasting.

Remove from heat once the pasta is glossy and fully coated. Garnish with chopped fresh parsley. Serve immediately.