Bring a large pot of salted water to a boil. Add one pound of fettuccine pasta and cook according to package instructions until al dente. Remember, don't rinse the pasta after draining; you want the starches to help the sauce cling to it later.

In a large skillet or pot, heat 3 tablespoons of vegetable oil over medium heat. Once hot, add one pound of boneless chicken breast chunks. Sauté them until golden brown and cooked through, usually 5 to 7 minutes.

After the chicken is cooked, add ½ red onion, chopped bell peppers, and 3 cloves of minced garlic. Sauté for about 2-3 minutes. When the onions become transparent and the aroma fills the kitchen, you've hit a sweet spot.

Once the veggies are softened, toss in the ½ pound of shrimp, 3 tablespoons of Cajun seasoning mix, 1 teaspoon of smoked paprika, sea salt, and freshly ground black pepper.

Stir everything until the shrimp turns pink and opaque, which typically takes about 4 minutes.

Next, pour in 1 cup of low-sodium chicken stock and a diced medium ripe tomato into the skillet. Scrape up any bits stuck to the bottom of the pan—that’s where a lot of flavors hang out! Let this simmer for about 5 minutes to meld the flavors together.

Add the cooked fettuccine directly into the skillet. Toss everything together so that the pasta is coated in the sauce. If it seems a bit dry, add a splash more chicken stock.

Once everything is blended, garnish with fresh chopped thyme and parsley. Optionally, sprinkle some additional diced bell pepper for a pop of color. Serve hot and enjoy!