Instructions
Step 1: Cook the pasta shells according to package instructions until al dente, then drain and set aside./n
Step 2: Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and fully cooked. Remove and set aside./n
Step 4: In the same skillet, add butter and minced garlic, sautéing until fragrant./n
Step 5: Pour in heavy cream and milk, stirring to combine and bring to a gentle simmer./n
Step 6: Add cheddar and Parmesan cheese, stirring continuously until melted and smooth./n
Step 7: Stir in onion powder and Italian seasoning, adjusting seasoning to taste./n
Step 8: Add the cooked pasta shells to the sauce and toss until fully coated./n
Step 9: Return the chicken to the skillet and mix or serve on top.
/nStep 10: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of milk or cream to maintain the creamy texture, or microwave in short intervals while stirring.
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