Description
A creamy and spicy pasta dish featuring Cajun-seasoned chicken tossed with garlic-parmesan cream sauce and bowtie pasta, perfect for weeknights and impressing guests.
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8 ounces bowtie (farfalle) pasta
- 6 tablespoons butter (divided: 2 tbsp + 4 tbsp)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions (scallions)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Instructions
- 1. In a medium bowl, toss cubed chicken with olive oil, Cajun seasoning, paprika, garlic powder, and black pepper. Let sit for 5-10 minutes.
- 2. Bring a large pot of salted water to a boil and cook bowtie pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- 3. In a skillet, melt 2 tablespoons butter over medium-high heat. Add chicken in a single layer, sear until cooked through, about 6-8 minutes. Remove and keep warm.
- 4. In the same skillet, melt remaining butter over medium heat and sauté minced garlic for about 1 minute.
- 5. Add heavy cream and chicken broth to the skillet, bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- 6. Stir in grated Parmesan and mozzarella until melted. Season with salt and pepper, adjusting consistency with reserved pasta water if needed.
- 7. Add the cooked pasta and chicken back to the skillet, tossing until coated in the sauce.
- 8. Remove from heat, stir in green onions, and serve immediately with extra cheese and green onions if desired.