Garlic Butter Chicken with Bowtie Pasta
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound bowtie pasta
4 tablespoons butter, divided
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt to taste
Directions:
Cook the bowtie pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, melt 2 tablespoons of butter with the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Cook until the chicken is 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. Reduce the heat to low and add the Velveeta cheese, cream cheese, heavy cream, and chicken broth. Stir until the cheeses are melted and the sauce is smooth and creamy. Add the cooked pasta and chicken to the skillet with the cheese sauce. Stir to combine, ensuring the pasta and chicken are fully coated in the sauce. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and gooey. Season with salt to taste. Serve immediately, making sure each serving has plenty of sauce and cheese.
Cooking Time: 25 minutes | Servings: 6 | Calories: 650