Bring a large pot of salted water to a boil and cook the pasta according to package directions, usually 9–10 minutes. Drain and set aside.
Heat a large pan over medium-high heat and add the oil and chicken. Cook for 5–7 minutes, or until the chicken is cooked through and slightly browned.
Add the sliced bell peppers, garlic, salt, black pepper, and Cajun seasoning. Cook for an additional 4–5 minutes, or until the bell peppers are tender.
In a small saucepan, add the LeGout Cream Soup Base and water. Bring to a gentle boil, whisking until fully dissolved and smooth. Stir in the Parmesan cheese and butter.
Add the prepared cream sauce and pasta to the pan with the chicken. Stir well until everything is combined and the pasta is thoroughly coated. Add additional Cajun seasoning if preferred. Serve with fresh parsley.
Ingredients
1 lb. pasta, fettucine or linguine
2 lbs. chicken breast, (cut into bite size chunks)
