Cajun Chicken Pasta

Mince 3 cloves of garlic using a mortar and pestle.

In a large bowl, combine 500 grams of diced chicken breast with 1 tablespoon of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and 0.5 teaspoon of black pepper. Mix well until the chicken is fully coated.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, then remove from the pan and set aside.

In the same pan, add 1 minced shallot and the minced garlic. Sauté until fragrant and softened, about 2-3 minutes.

Add 0.5 cup of chopped sun-dried tomatoes to the pan and pour in 0.25 cup of water. Stir and cook for a minute.

Pour in 1 cup of heavy cream. Season the sauce with 0.5 teaspoon of salt and additional 0.5 teaspoon of black pepper. Stir well and bring to a gentle simmer.

Add 250 grams of cooked farfalle pasta to the sauce. Stir to coat the pasta evenly.

Return the cooked chicken to the pan and mix it into the pasta and sauce.

Stir in 2 tablespoons of fresh chopped parsley. Mix until combined.