Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of the pasta water in case you need it for the sauce.
2. Cook the Chicken (or Shrimp):
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken (or shrimp) with salt, pepper, and 1 tablespoon of Cajun seasoning.
Add the chicken to the skillet and cook for 5-7 minutes (chicken) or 2-3 minutes (shrimp), until browned and cooked through.
Remove the cooked chicken (or shrimp) from the skillet and set aside.
3. Sauté the Veggies:
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the chopped onion and bell pepper. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Sauce:
Pour in the heavy cream and chicken broth, scraping the bottom of the pan to release all the tasty bits.
Stir in smoked paprika, cayenne pepper, and an additional 1 teaspoon of Cajun seasoning (to your taste).
Let the sauce simmer and thicken for about 3-4 minutes. If it becomes too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Combine Everything:
Return the cooked chicken (or shrimp) to the skillet and stir to combine.
Add the cooked pasta to the sauce, tossing everything together to coat the pasta in the creamy, spicy sauce.
Sprinkle in the Parmesan cheese and stir until the cheese melts and the sauce becomes creamy.
6. Serve:
Taste and adjust the seasoning with salt and pepper if needed.
Garnish with fresh chopped parsley and serve with lemon wedges on the side (for a zesty kick!).
