Ingredients You’ll Need
- 1 pound bowtie pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup chopped fresh Italian parsley
Instructions
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, according to package directions. Drain well, then set aside.
Step 2: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with Cajun seasoning, paprika, salt, and black pepper. Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the skillet and set aside.
Step 3: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. This step makes the sauce deeply flavorful, so take your time without burning the garlic.
Step 4: Pour in the heavy cream and chicken broth. Add the softened cream cheese and whisk until it melts and the sauce is smooth. Bring it to a gentle simmer, letting the flavors come together.
Step 5: Reduce the heat to low. Stir in 3/4 cup of mozzarella and all of the Parmesan cheese. Keep stirring until the sauce becomes creamy and glossy, with no lumps.
Step 6: Return the cooked pasta and seared chicken to the skillet. Toss everything well so each bowtie gets coated in the cheesy cream sauce.
Step 7: Sprinkle the remaining 1/4 cup of mozzarella over the top. Cover the skillet and let it sit for 2 to 3 minutes, until the cheese melts into gooey pockets.
Step 8: Stir in the remaining 2 tablespoons of butter until melted. This final step gives the sauce a silky finish. Sprinkle with fresh parsley, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650
- Sodium: 640
- Fat: 32
- Carbohydrates: 52
- Protein: 38
