While your pasta water comes to a boil, prepare all your ingredients: cut the chicken breasts into 1-inch bite-sized chunks, slice both bell peppers into thin 2-inch strips, finely dice the yellow onion, mince the garlic, and grate the parmesan cheese. Soften the cream cheese at room temperature so it won't clump when added to the hot sauce. Once the water is boiling, add the pasta and cook until al dente according to package directions (usually 9-11 minutes), then drain and set aside. I find that using quality pasta like Barilla makes a noticeable difference in the final texture of the dish.

Melt the butter in a large skillet over medium-high heat. Add the minced garlic and cook for just 30 seconds, stirring constantly—this brief cooking blooms the garlic's flavor without burning it. Add the diced onion and cook for about 1 minute until it becomes fragrant and starts to soften. This creates an aromatic foundation for your sauce.

Add the chicken chunks to the skillet and cook for 2-3 minutes until they start to turn golden on the edges. Then add the sliced bell peppers, cajun seasoning, salt, and freshly ground black pepper. Continue cooking for another 3-4 minutes, stirring occasionally, until the chicken is cooked through and the peppers are slightly softened but still maintain some texture. The chicken should reach an internal temperature of 165°F.

Reduce the heat to medium and pour in the milk while stirring constantly. Add the softened cream cheese in small spoonfuls, stirring continuously to ensure it melts smoothly into the sauce without clumping. I always use softened cream cheese at room temperature—this prevents it from seizing up when it hits the hot pan. Continue stirring for 2-3 minutes until the sauce is smooth, creamy, and fully combined.

Add the cooked pasta from Step 1 to the skillet with the creamy chicken mixture and stir gently to combine. Add the freshly grated parmesan cheese and toss everything together until the pasta is evenly coated with the sauce and the cheese has melted throughout. If the sauce seems too thick, add a splash of the pasta cooking water to reach your desired consistency. Taste and adjust seasonings as needed.