Chicken Bowtie Pasta in Three-Cheese Velveeta Cajun Sauce
Ingredients:
3 large chicken breasts
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
12 ounces bowtie pasta (farfalle)
1 ½ cups heavy cream
6 ounces Velveeta cheese, cubed
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
½ teaspoon Cajun seasoning (more to taste)
Salt and black pepper to taste
3 tablespoons fresh parsley, chopped
Directions:
1. Cook the bowtie pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. Pat chicken breasts dry and rub them with Cajun seasoning, garlic powder, and smoked paprika.
3. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken breasts for 5–6 minutes per side until golden brown and cooked through. Remove and let rest, then slice.
4. In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
5. Add Velveeta cubes, stirring until fully melted. Mix in mozzarella and Parmesan until the sauce becomes smooth and creamy.
6. Season the sauce with additional Cajun seasoning, salt, and black pepper to taste. Add the cooked bowtie pasta and toss until coated.
7. Serve the pasta topped with sliced Cajun chicken and garnish with fresh parsley.
Cooking Time: 35 minutes
Servings: 4
Calories: ~730 per serving