Rattlesnake Pasta

Fill large pot with 1 quart cold water and place pot on stovetop over high heat. Bring water to rolling boil.
Once water begins to boil, add 1 tablespoon sea salt to pot. Stir to incorporate, then let water return to rolling boil.
When water is once again boiling rapidly, add 1 pound penne to pot. Boil pasta 2 minutes less than time indicated on pasta packaging, until pasta is almost al dente.
Immediately pour pasta and water into colander. Drain pasta well and set aside.

While pasta boils, place 1 pound boneless, skinless chicken breasts on cutting board. Trim chicken as needed, then cut chicken into bite-sized pieces.
Sprinkle 2 teaspoons Cajun seasoning over chicken, seasoning chicken on all sides.
Place large skillet on stovetop over medium-high heat. Add 1 tablespoon avocado oil to pan and continue heating pan until oil is hot and shimmery.
When oil is hot, place seasoned chicken in skillet. Cook chicken pieces approximately 3 minutes or until opaque and lightly browned. Flip chicken pieces over and cook 3 minutes or until lightly browned on other side.
Transfer chicken to large bowl and set aside. Return skillet to stovetop and reduce heat under pan to medium.
Add 10-12 thin slices red bell pepper, 1 jalapeño pepper, and ½ cup diced yellow onion to skillet. Stir to incorporate, then sauté vegetables approximately 3 minutes, stirring occasionally.
When vegetables just begin to soften, add 1 ½ tablespoons minced garlic to pan. Stir to incorporate, then continue sautéing vegetables 2 minutes or until vegetables have softened and onions are translucent.
Transfer sautéed vegetables to bowl with chicken. Set aside.

Return skillet to stovetop and reduce heat under skillet to medium-low. Add ¼ cup unsalted butter to skillet and let butter melt completely.
Once butter has melted, add ¼ cup all-purpose flour and whisk until flour is fully incorporated, creating roux.
Cook roux 3 minutes, whisking constantly, being careful not to burn roux.
After 3 minutes, remove skillet from heat. Slowly add 2 cups half-and-half in small increments, whisking constantly.
When all half-and-half is incorporated into roux, add 1 cup grated parmesan in small increments, whisking well after each addition until parmesan is fully incorporated.
Return skillet to medium-low heat. Add 1 ½ teaspoons Cajun seasoning, salt, and freshly cracked black pepper to skillet and whisk to incorporate. Once incorporated, let mixture simmer 2 to 3 minutes or until thickened.
Once thickened, remove skillet from heat and add 1 cup shredded mozzarella and ½ tablespoon lime juiceStir ingredients together then return skillet to heat, stirring until cheese is just melted.

Add prepared pasta, chicken, and vegetables to skillet and stir ingredients together until just incorporated.
Portion rattlesnake pasta into serving bowls. Garnish pasta with chopped fresh cilantro if desired and serve immediately.