Cajun Chicken Bowties in Velvety Mozzarella Cream
Ingredients:
1 lb bowtie pasta (farfalle)
2 large chicken breasts (about 1½ lbs)
2 tbsp olive oil
2 tbsp butter
1½ tbsp Cajun seasoning (plus more to taste)
4 cloves garlic, minced
2 cups heavy cream
8 oz Velveeta, cubed
1 cup shredded mozzarella
½ cup grated Parmesan
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp parsley, chopped
Directions:
1. Fill a pot with salted water and bring to a boil. Cook bowtie pasta until just al dente. Drain, toss with a touch of olive oil, and set aside.
2. Slice chicken breasts into thinner cutlets. Pat dry, then coat well with Cajun seasoning.
3. Warm olive oil and butter in a large skillet over medium-high. Add chicken and sear 5–6 minutes per side until golden and cooked through. Remove to a plate, rest 5 minutes, then slice into strips.
4. Lower heat to medium. Add garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in heavy cream. Add Velveeta, mozzarella, and Parmesan, mixing until melted into a creamy sauce.
6. Season with smoked paprika, black pepper, and salt. Taste and adjust Cajun seasoning if you’d like more kick.
7. Add bowtie pasta to the skillet and fold until evenly coated in the cheesy sauce.
8. Serve pasta with sliced Cajun chicken on top or alongside. Spoon extra sauce over and finish with parsley.
Cooking Time: 35 mins
Servings: 4
Calories: 755 per serving