Creamy Cajun Chicken Alfredo with Bowtie Pasta
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pound bowtie pasta (farfalle)
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup chicken broth
1 tablespoon olive oil (for cooking chicken)
Fresh parsley, chopped (for garnish)
Directions:
Cook the bowtie pasta in salted boiling water until al dente, then drain, saving some pasta water. Heat olive oil in a skillet and cook the seasoned chicken pieces until golden and fully cooked, about 6-8 minutes. Remove the chicken and set aside. In the same pan, melt butter and sauté garlic until fragrant. Pour in heavy cream and chicken broth, stirring and simmering until the sauce thickens slightly. Stir in Parmesan cheese until smooth. Return the pasta and chicken to the skillet, tossing to coat evenly in the sauce. Add reserved pasta water if the sauce needs thinning. Adjust seasoning with salt, pepper, or extra Cajun spices as desired. Garnish with fresh parsley and serve immediately.
Cooking Time: 30 minutes
Servings: 4