Get your prep done before you start cooking. Grate the cheddar. Finely chop the onion, mince the garlic cloves and chop the parsley.

Bring a large pot with generously salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup cooking water before draining.

Heat oil over medium high in a large skillet. Add ground chicken, break up into pieces and cook until browned, about 3 minutes. Add garlic and onion, cook for 2 minutes until soft and fragrant. Add salt, pepper, Italian seasoning and Cajun seasoning. If your Cajun seasoning is salty, use less salt, you can always add more later.

Deglaze the skillet with ¼ cup pasta cooking water. Scrape up the brown bits on the bottom or your skillet with a wooden spoon. Add puréed tomatoes, then add cream and stir in parsley. Simmer for 3 minutes.

Stir in cheddar and finally toss in pasta. Taste and adjust Cajun seasoning or salt. Finish off with chopped parsley and a sprinkle of chili flakes. Enjoy!