Follow the cooking instructions on the pasta box. Cook al dente, then drain and set aside.

It’s time to cook the chicken!

In the large skillet, drizzle the olive oil inside and set the burner to medium-high heat. Once the oil starts to sizzle a little, add in the chicken. Sprinkle with cajun seasoning, pepper, and salt. Make sure to flip the chicken until it is no longer pink and has been cooked through to the center.

While the chicken is cooking, start chopping up the bell peppers, onion, and grape tomatoes on the cutting board with the Chef’s knife.

The bell peppers should be de-seeded and sliced fajita-style (or to preference). The outer layer of the onion should be peeled. Both ends of the onion needed to be cut off before also cutting into a fajita-style (or to preference). The grape tomatoes simply need to be cut in halves for prepping.

Before cooking the vegetables, remove the chicken with the tongs to place it on a clean plate.

In the skillet, drizzle olive oil and add the garlic cloves. Then, dump the bell peppers and onion in. Cook for about a minute or two before adding the grape tomatoes to cook. Sprinkle in some cajun seasoning, salt, and pepper.

Remove the vegetables, setting them either on the plate with the chicken or on a separate plate.

Add the heavy cream and chicken broth to the skillet. Whisk consistently for 1-2 minutes. Add in the Mexican blend shredded cheese. Stir for another 1-2 minutes to allow for thickening. Add salt, pepper, and the rest of the Cajun seasoning into the mixture.

Before adding back into the skillet with the heavy cream mixture, use the cutting board and Chef’s knife to cut the cooked chicken breasts into long slices starting from one side to the other end of the chicken breast (or to preference).

Add the cooked chicken, bell peppers, onion, and grape tomatoes to the skillet with the heavy cream, chicken broth, and cheese mixture. Gently mix to combine the ingredients together.

Garnish with freshly chopped parsley and enjoy!