Cajun Chicken & Shrimp Pasta

This is one of my husband and I's favorite dishes. It's a nice spicy Italian twist that we enjoy very much! I hope you enjoy the recipe.

Preheat the oven to 350*F and season your room temperature chicken (4-5 Breasts) by drizzling olive oil over each piece since chicken doesn't have as much fat. Then sprinkle the chicken with your spice rub: 3 TBSP paprika, 2 tsp onion powder, 1 1/2 tsp salt, 1 tsp garlic powder, 1 tsp of pepper, 1 tsp thyme, 1 tsp oregano, 1/2-1 tsp cayenne pepper. Put in a hot cast iron skillet and blacken both sides of the chicken and place in the oven for 10 minutes to finish cooking. Let the chicken rest for 10 minutes before slicing it after it's done. While the chicken is cooking, make sure you have your pot of boiling water to add your pasta of choice to cook until al dente (almost fully cooked, the pasta should be mostly soft but still have some light firmness to it, it will finish absorbing flavor when you add it to the sauce.

In your sauce pan over medium heat, add 2 TBSP of olive oil and 3 TBSP of garlic. Then add your sun dried tomatoes and chicken slices. Deglaze the pan with 1/4 Cup white wine (remember it's good to use a wine that you like drinking cause the flavor will be a part of the end result). Add 3 Cups of heavy cream, 3/4 Cups freshly grated Parmesan cheese, salt and pepper to taste if needed.

Toss your pasta in with your sauce and let absorb the sauce for about 5 minutes stirring occasionally. Then top with fresh cut scallions and more freshly grated Parmesan cheese.

This is great with cheesy garlic bread!