Directions:
1. Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to the package instructions. Drain and set aside.
2. While the pasta cooks, toss the chicken cubes in a bowl with olive oil, Cajun seasoning, garlic powder, and smoked paprika until well coated.
3. Heat a large skillet over medium-high heat. Add the chicken and cook for about 6–8 minutes, stirring occasionally, until golden brown on the outside and fully cooked. Transfer to a plate and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
5. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a light roux. Slowly pour in the milk while whisking to keep the sauce smooth. Let it simmer for 3–5 minutes until slightly thickened.
Directions:
1. Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to the package instructions. Drain and set aside.
2. While the pasta cooks, toss the chicken cubes in a bowl with olive oil, Cajun seasoning, garlic powder, and smoked paprika until well coated.
3. Heat a large skillet over medium-high heat. Add the chicken and cook for about 6–8 minutes, stirring occasionally, until golden brown on the outside and fully cooked. Transfer to a plate and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
5. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a light roux. Slowly pour in the milk while whisking to keep the sauce smooth. Let it simmer for 3–5 minutes until slightly thickened.
