Creamy Cajun Garlic Butter Chicken Bowtie with Mozzarella
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound bowtie pasta
4 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon Italian herb blend
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup chicken broth
4 ounces cream cheese, softened
8 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
Directions:
Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken pieces with Cajun seasoning, garlic powder, onion powder, smoked paprika, Italian herb blend, salt, and pepper.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and chicken broth, and bring to a simmer. Add the softened cream cheese and whisk until smooth.
Reduce the heat to low and stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and the sauce is smooth and creamy.
Stir in the cooked bowtie pasta and cooked chicken into the cheese sauce, making sure the pasta is fully coated. Add the lemon juice and stir to combine.
Serve immediately, garnished with extra shredded mozzarella cheese, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: 650