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Ingredients
Chicken
2 large boneless, skinless chicken breast, cut in half
2 tsp olive oil
2 tsp garlic powder
2 tsp onion powder
2 tsp Cajun seasoning
1 tsp oregano
1 tsp paprika
1 tsp cayenne powder (use more or less)
1 tsp salt
1/2 tsp tomato chicken bouillon (optional)

Pasta
10 oz rigatoni pasta
1 1/2 cup heavy cream
4 tbsp unsalted butter
1/2 yellow onion, diced
1/2 red bell pepper, diced
6 garlic cloves, minced
2 tbsp tomato paste
1 cup spinach
1/2 cup Parmesan cheese, shredded
1/3 cup mozzarella, shredded
1 tsp red pepper flakes
1 tsp cajun seasoning
1 tsp garlic powder
1 tsp oregano
1 tsp cayenne powder
Salt and pepper to taste

Garnish
Parmesan cheese
Chopped parsley
Crushed red pepper flakes (optional)

Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
In a large bowl, pat chicken breasts dry, add olive oil and coat both sides with seasonings.
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C). Remove from skillet and let rest for 5 minutes before slicing thinly.
In the same skillet, add a bit more butter. Sauté onions, and bell peppers over medium heat until tender, about 4–5 minutes. Add garlic and cook until fragrant.
Add tomato paste and mix until well combined.
Add heavy cream to the skillet. Stir and bring to a gentle simmer. Add Parmesan cheese, spinach and more seasoning. Stir until smooth and slightly thickened, about 4–5 minutes.
Add the cooked pasta to the sauce and toss to coat. Add sliced chicken on top.
Garnish with chopped parsley, extra Parmesan, and a sprinkle of red pepper flakes if you like it spicy.