Cheesy Garlic Butter Chicken Bowtie with Cajun Alfredo
Ingredients:
1 pound bowtie pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup chicken broth
4 ounces cream cheese, softened
4 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
Season the chicken pieces with Cajun seasoning, garlic powder, onion powder, Italian seasoning, salt, and pepper.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low.
Add the softened cream cheese and cubed Velveeta cheese. Stir until the cheeses are melted and the sauce is smooth.
Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and the sauce is thick and creamy.
Add the cooked bowtie pasta and cooked chicken to the skillet with the cheese sauce. Toss to coat everything evenly.
Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 650