Garlic Butter Parmesan Chicken with Creamy Bowtie Alfredo
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
4 tablespoons garlic butter, divided
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
For the Alfredo Sauce:
1 pound bowtie pasta
4 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
1. Prepare the Chicken: Cut chicken breasts into 1-inch thick pieces. In a bowl, mix together Cajun seasoning, paprika, salt, and pepper. Toss the chicken with the spice mixture, ensuring each piece is well coated.
2. Cook the Chicken: Heat olive oil and 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, flipping halfway, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Cook the Pasta: Cook bowtie pasta according to package directions until al dente. Drain well and set aside.
4. Make the Alfredo Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant.
5. Add Cream and Cheese: Pour in heavy cream and bring to a simmer. Add softened cream cheese and whisk until smooth. Stir in Parmesan cheese and mozzarella cheese until melted and the sauce is thick and creamy. Season with salt and pepper.
6. Combine: Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly.
7. Serve: Top the creamy bowtie alfredo with the golden-brown garlic butter chicken. Serve immediately, ensuring each portion has plenty of sauce and melted cheese.
Cooking Time: 30 minutes | Servings: 4 | Calories: Approximately 850