Heat a grill over medium-high heat. Brush chicken with 1 Tbsp of the olive oil and sprinkle with 2 tsp of the cajun seasoning (I used 2 chicken breasts and this is 1/2 tsp per side). Grill chicken until cooked through, about 8 - 10 minutes, rotating once halfway through grilling until chicken registers 165 ℉ on in instant read thermometer in center of chicken. Transfer to a plate, cover with foil and let rest 5 minutes then cut into strips.
1 lbs chicken breast, 1 tbsp olive oil, 2 tsp cajun seasoning
Boil pasta in salted water according to directions listed on package. Reserve 1/3 cup pasta water before draining.
12 oz dry linguine
In a medium saucepan melt butter over medium heat. Stir in garlic and flour and cook 1 minute, whisking constantly. While whisking slowly pour in milk and whisk vigorously to smooth lumps. Stir in 2 tsp cajun seasoning, to taste (season with additional salt as needed). Bring mixture to a boil, stirring constantly, then reduce heat to low, stir in parmesan and cream and cook until cheese has melted. Remove from heat and set aside.
2 tsp cajun seasoning, 1 clove garlic, 3 tbsp all purpose flour, 1 ½ cups milk, ⅓ cup parmesan cheese, ½ cups heavy cream
Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Once hot, add red and yellow peppers and red onion and saute 2 minutes. Add 1 tsp cajun seasoning and mushrooms and sauté 2 minutes longer.
1 tbsp olive oil, 1 tsp cajun seasoning, 1 med red bell pepper, 1 med yellow bell pepper, ½ lrg red onino, 2 cups button mushrooms
Toss drained pasta with sauce mixture, adding reserved pasta water 1 tbsp at at time to thin sauce as desired. Toss in pepper mixture and chicken. Serve warm sprinkled with parsley and additional cajun seasoning to taste.
fresh parsley