Spicy Cajun Chicken Bowtie Pasta (Print Version)
# Ingredients:
→ Pasta and Main Ingredients
01 -
1 lb bowtie (farfalle) pasta
02 -
1.5 lbs boneless skinless chicken breasts, thick-cut into bite-sized pieces
→ Fats and Oils
03 -
3 tbsp unsalted butter, divided
04 -
2 tbsp olive oil
→ Seasonings
05 -
1 tbsp minced garlic
06 -
1.5 tbsp Cajun seasoning
07 -
1 tsp smoked paprika
08 -
1 tsp Italian seasoning
09 -
Salt and freshly ground black pepper to taste
→ Sauce Ingredients
10 -
1 ½ cups heavy cream
11 -
4 oz cream cheese
12 -
1/2 cup Velveeta cheese cubes
13 -
3/4 cup shredded mozzarella cheese
14 -
3/4 cup grated Parmesan cheese
15 -
1/2 cup reserved pasta water
→ Garnish
16 -
2 tbsp fresh parsley, chopped (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente, about 11-12 minutes. Drain and reserve ½ cup pasta water.
02 -
Toss chicken pieces with Cajun seasoning, smoked paprika, Italian seasoning, salt, and pepper until well coated.
03 -
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add chicken in a single layer. Sear for 5-6 minutes, flipping once, until golden brown with crispy edges and cooked through. Remove chicken and set aside.
04 -
Lower heat to medium. Add remaining 2 tbsp butter and minced garlic to the skillet. Sauté garlic for 1 minute until fragrant.
05 -
Pour in heavy cream and stir gently. Add cream cheese and Velveeta cubes, stirring continuously until melted and smooth.
06 -
Stir in mozzarella and Parmesan cheese until sauce is thick, creamy, and cheesy with visible strands of melted cheese. Add reserved pasta water gradually if sauce is too thick.
07 -
Toss cooked bowtie pasta in the cheesy Alfredo sauce until fully coated. Return chicken to the skillet and mix gently to combine.
08 -
Plate the pasta and chicken, drizzle with any remaining garlic butter sauce, and garnish with chopped parsley if desired. Serve warm.