Step 1

Butterfly your 2 chicken breasts right through to make 4 even sized breasts (see video for guidance). Combine in a zip lock bag (or bowl with cling film) with 1 tbsp oil, 1 tbsp lime juice and 1 tbsp cajun seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Marinate for as long as you have time for (up to overnight). If you're pushed for time just rest at room temp as you prep the other ingredients.

Step 2

Bring chicken to room temp if marinated in the fridge and fry over medium-high heat until nicely charred on each side and white through the centre. Rest on a chopping board until needed, then slice into thin strips just before adding to pasta.

Step 3

Meanwhile, pop 10.5oz/300g pasta in salted boiling water and cook until al dente. Save a cup of starchy pasta water before draining.

Step 4

Fry 3.5oz/100g mushrooms until soft in leftover oil from the chicken (or more as needed). Add 2 peppers and 1 onion and continue frying until golden. Add 1 heaped tsp garlic and fry for a couple mins longer. Add 1 tbsp Cajun Seasoning, fry for a minute, then melt in 2 tbsp butter.

Step 5

Pour in 1 cup/250ml chicken stock, bring to a gentle simmer, then pour in 1 cup/250ml cream. Allow to simmer (stirring occasionally) until it begins to thicken. Add 1.7oz/50g parmesan, 1 tbsp parsley and seasoning to taste. Add pasta and chicken, then stir until evenly combined and the sauce thickened (add a splash of starchy pasta water if you need to thin out the sauce).

Step 6

Serve with extra parmesan/parsley and a squeeze of lime juice (optional).