Cajun chicken spaghetti

Flatten two large chicken breasts to an even thickness.

Rub each with a little olive oil, Cajun seasoning and a little smoked paprika; flip and repeat.

Cook in a hot cast iron pan with a little more oil until the chicken reads 160, giving the thicker breast longer; it rises a few degrees after.

Remove the chicken and let the pan cool a bit.

Melt butter and olive oil together, add the diced poblano and red and yellow onion and soften three to four minutes.

Add a big spoonful of garlic, a little more oil, more Cajun seasoning and smoked paprika and mix until fragrant.

Add a can of fire roasted tomatoes, drained, and some chicken broth; cook two to three minutes.

Add heavy cream on low-ish heat, bubbling a little, then smoked Gouda; stir until melted and let bubble a minute or so.

Fold the chicken back in, add the spaghetti and a little pasta water to loosen, and mix.

Finish with green onion.