Creamy Garlic Parmesan Chicken Bowtie Pasta with Mozzarella Cheese Sauce
Ingredients:
2 large boneless, skinless chicken breasts (about 1½ lbs total), cut into thick strips
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
5 cloves garlic, minced
12 ounces bowtie (farfalle) pasta
1 cup low-sodium chicken broth
1½ cups heavy cream
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
4 ounces Velveeta cheese, cubed (optional for extra creaminess)
½ teaspoon garlic powder
1 tablespoon chopped fresh parsley, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken pieces dry with paper towels. Season with Cajun seasoning, salt, pepper, and smoked paprika, tossing to coat evenly.
3. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken in a single layer and sear for about 5 to 6 minutes per side, until golden brown and crispy around the edges. Remove and set aside.
4. In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly.
5. Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 1 to 2 minutes to absorb flavor.
6. Lower the heat to medium and stir in the heavy cream. Add Velveeta cubes (if using) and whisk until melted and smooth.
7. Gradually stir in mozzarella and Parmesan until the sauce becomes thick, creamy, and glossy.
8. Add garlic powder and chopped parsley. Taste and adjust seasoning if needed.
9. Add the cooked bowtie pasta and toss until every piece is coated in the creamy mozzarella-Parmesan sauce. Let it rest for 1–2 minutes over low heat so the sauce clings perfectly to the pasta.
10. Arrange the dish for serving: spoon the creamy bowtie pasta on one side of the plate and the seared garlic butter chicken on the other. Drizzle a bit of sauce over the chicken and garnish with fresh parsley and extra Parmesan.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~740 per serving