Garlic Parmesan Chicken Bowtie Pasta in Cheesy Cajun Three-Cheese Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 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
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz farfalle (bowtie) pasta
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package directions until al dente. Drain, drizzle with a little olive oil, and set aside.
2. In a bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and sear for 6–8 minutes, until golden brown and fully cooked. Remove the chicken and set aside.
4. Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Add minced garlic and cook for about 30 seconds until fragrant.
5. Pour in chicken broth, scraping up the flavorful browned bits from the bottom of the pan. Stir in heavy cream and bring to a gentle simmer.
6. Reduce heat to low and add Velveeta cubes, stirring until melted and creamy. Gradually mix in mozzarella and Parmesan until the sauce becomes thick, glossy, and smooth.
7. Sprinkle in Italian seasoning and adjust salt, pepper, and Cajun spice to taste.
8. Add the cooked bowtie pasta to the sauce, tossing gently until every fold is coated with the cheesy Cajun cream.
9. Return the seared chicken to the skillet and either mix it through.
10. Garnish with fresh parsley and extra Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 745 per serving