Cajun-Style Chicken Pasta

Ingredients

• 1 pound linguine
• Table salt for cooking pasta
• 1 pound boneless, skinless chicken breasts , trimmed
• 5 teaspoon sTony Chachere's Original Creole Seasoning , divided
• 3 tablespoon sextra-virgin olive oil , divided
• 3 bell peppers (red, yellow, or orange), stemmed, seeded, and slice d thin
• 3 scallions , white and green parts separated and slice d thin
• 4 garlic clove s , minced
• 1/4 teaspoon dried thyme
• Pinch cayenne pepper
• 1 cup heavy cream
• 3/4 cup chicken broth
• 1/2 cup can ned crushed tomatoes
• 1 ounce Parmesan cheese , grated (1/2 cup)
• 2 tablespoon sunsalted butter
• 1 teaspoon hot sauce

Instructions

1. Bring 4 quarts water to boil in large pot. Add 1 pound linguine and 1 tablespoon table salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
2. Heat remaining 1 tablespoon oil in now empty skillet over medium high heat until shimmering.
3. Add 3 bell peppers, seeded and sliced thin and cook until softened and well browned, 5 to 7 minutes.
4. Add thinly sliced whites of 3 scallions, 4 minced garlic cloves, ¼ teaspoon dried thyme, pinch cayenne, and remaining 1 tablespoon Creole seasoning and cook until fragrant, about 1 minute.
5. Stir in 1 cup heavy cream, ¾ cup chicken broth, and ½ cup canned crushed tomatoes and bring to boil, scraping up any browned bits.
6. Cook until mixture is thickened, 4 to 6 minutes.
7. Off heat, stir in ½ cup grated Parmesan, 2 tablespoons unsalted butter, and 1 teaspoon hot sauce.
8. Add sauce to pasta and place over low heat. Slice chicken crosswise into ¼ inch thick strips. Stir chicken and any accumulated juices into pasta until well coated. Adjust consistency with reserved cooking water as needed. Transfer to serving platter, sprinkle with thinly sliced greens of 3 scallions, and serve.