Cheesy Garlic Butter Chicken Bowtie Pasta in Creamy Three-Cheese Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, sliced into thick pieces
1½ teaspoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
12 oz bowtie (farfalle) pasta
1 cup heavy cream
½ cup low-sodium chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
2 tablespoons chopped parsley
Directions:
1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. Drain and set aside.
2. In a medium bowl, season the chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss well to coat.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, turning occasionally, until they’re golden-brown and cooked through. Remove from the skillet and set aside.
4. Lower the heat to medium and melt the remaining tablespoon of butter in the same pan. Add minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in chicken broth and stir, scraping up the browned bits for added flavor. Stir in the heavy cream and let it come to a gentle simmer.
6. Add the Velveeta cubes, stirring until melted and smooth. Gradually mix in the mozzarella and Parmesan until the sauce becomes thick, creamy, and glossy.
7. Sprinkle in Italian seasoning and adjust salt and pepper to taste. Let it simmer for 1–2 minutes to reach a silky consistency.
8. Add the cooked bowtie pasta to the sauce and toss gently to coat every piece. Let it sit on low heat for a minute so the pasta absorbs the flavor.
9. Serve the creamy pasta on one side of the plate and the golden garlic butter chicken on the other. Sprinkle with parsley and an extra touch of Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 790 per serving