2 servings rotelle or pasta of choice
1-2 slices thin chicken breast, plus oil for cooking
1-2 teaspoons Cajun seasoning
2/3 cup heavy cream
1 cup shredded Monterey Jack
1 chipotle pepper, chopped
Salt and pepper
Cook pasta according to package instructions. Meanwhile, season chicken with 1 teaspoon Cajun seasoning, and cook in a splash of oil on medium-low about 3 minutes per side or until cooked to 165. Remove chicken from heat and set aside.
In large pan, heat heavy cream on low for about 5 minutes or until steaming. Then, add Monterey Jack and whisk until fully melted. Whisk in the chipotle pepper, plus additional Cajun seasoning if desired, and season with salt and pepper.
Remove pasta from heat, drain, and toss with sauce. Slice chicken and serve over pasta.