Garlic and Parmesan Creamy Chicken Pasta

1: In a mixing bowl, season the chicken with salt, pepper, garlic powder, onion powder, red chili powder, and Cajun seasoning. Mix well to coat the chicken evenly.

2: Heat oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

3: Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.

4: In the same skillet used for the chicken, melt the butter over medium heat. Add chopped garlic and shallot and cook until fragrant, about 1 minute.

5: Pour in 1/2 cup of the reserved pasta water along with the chicken bouillon cube. Mix and add heavy whipping cream and bring the mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.

6: Gradually add Parmesan cheese to the creamy sauce, stirring until melted and smooth. Add salt, black pepper, oregano, garlic powder, onion powder, and chopped parsley. Stir to combine.

7: Add the cooked penne pasta to the creamy sauce and toss to coat. If the sauce seems too thick, add some of the reserved pasta water.

8: Slice the cooked chicken into bite-sized pieces and add to the pasta and creamy sauce. Toss to combine and serve hot.