Creamy Cajun Chicken Bowtie Pasta Skillet
Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
12 oz bowtie pasta (farfalle)
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Directions:
Cook the bowtie pasta according to the package directions. Drain it and set it aside, saving about half a cup of the pasta water for later if needed.
In a bowl, toss the chicken strips with Cajun seasoning, garlic powder, smoked paprika, onion powder, salt, and pepper to coat evenly.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the butter and add the remaining tablespoon of olive oil. Sauté the minced garlic for about one minute until it becomes fragrant.
Pour in the chicken broth and heavy cream, stirring well to combine. Let the sauce simmer gently for 3 to 4 minutes to thicken slightly.
Stir in the grated Parmesan cheese, mixing until the sauce is creamy and smooth.
Return the cooked chicken and bowtie pasta to the skillet, tossing everything together to coat well in the sauce. If the sauce feels too thick, add some of the reserved pasta water a little at a time until you reach the consistency you like.
Finish with a sprinkle of fresh parsley and serve hot for a comforting and flavorful dish.
Cooking Time: 25 minutes
Servings: 4