Creamy Cajun chicken/shrimp Pasta

2 or 3 boneless skinless chicken breasts [1 lb] — this is awesome with shrimp too!
2 TB butter,

For Sauce:
2 TB butter
1 cup milk
1 cup chicken broth [1 cup water, 1 tsp chicken bouillion]
8 ounces cream cheese
1 cup fresh grated parmesan cheese

1 small onion, diced or in strips
1 green AND 1  red bell pepper, diced or in strips
2 small or 1 large tomato, diced small
half box pasta of choice  [or whole box if you want. I like mine extra saucy so I use less pasta]
1 tsp Cajun Seasoning [Mine comes in a jar all combined]
1/2 tsp garlic powder

**To make your own cajun seasoning:
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon garlic powder

Prepare sauce first and keep warm while moving to step 2.
Prepare sauce:
Melt butter in small sauce pan, then add 1/2 cup milk, stir and heat until simmering. Then add shredded parmesan, stir constantly until melted, before adding in rest of  milk and whisking until smooth, Now add chicken broth and cubed cream cheese. Let heat through for a couple of minutes then whisk until smooth and let simmer on low while chicken and veggies cook.
Preparing chicken and veggies:
Trim chicken breasts of fat and cut into bite sized pieces.
Saute chicken in 2 TB butter plus 2 TB extra virgin olive oil  for 2-3 minutes, then add bell pepper and onions to the pan. Add cajun seasoning to chicken while it sautes, Start with 1 or 2 tsp , you can always add more later.
Saute with veggies about 2 more minutes on medium- hi heat before adding tomatoes.

Cook pasta according to package directions during whichever step works best for you.

Toss all together in big pot and serve. Garnish with grated parmesan cheese!

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