CREAMY GARLIC PARMESAN CHICKEN BOWTIES
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz bowtie (farfalle) pasta
2 tablespoons olive oil
1 tablespoon Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika
4 cloves garlic, minced
1 tablespoon unsalted butter
1 cup heavy cream
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Optional: pinch of crushed red pepper flakes for extra heat
Chopped fresh parsley, for garnish
Directions:
Cook the bowties: Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the chicken: Toss chicken pieces with Cajun seasoning and smoked paprika until well coated.
Cook the chicken: In a large skillet over medium-high heat, heat olive oil. Add the seasoned chicken and cook for 6–7 minutes, until browned and cooked through. Remove and set aside.
Build the sauce: Reduce heat to medium and melt the butter in the same skillet. Add minced garlic and sauté for about 1 minute. Pour in chicken broth and let it simmer for 2 minutes to reduce slightly.
Make it creamy: Stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until melted and smooth. Season with salt, pepper, and red pepper flakes if desired.
Combine it all: Return the cooked chicken to the pan. Add the bowtie pasta and toss everything together until the sauce coats evenly. Add a bit of reserved pasta water if needed to thin the sauce.
Serve: Garnish with chopped parsley and serve hot with extra Parmesan if you’d like.
Cooking Time: 30 minutes | Servings: 4