Ingredients
Scale
- 1 pound bowtie pasta
- 1.5 pounds boneless chicken, cut into bite-sized pieces
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of water to a boil. Cook bowtie pasta according to package directions. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken with Cajun seasoning, paprika, salt, and black pepper. Cook 8 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
- Melt butter in the same skillet over medium heat. Add garlic and sauté 1 minute. Pour in heavy cream and chicken broth. Whisk in cream cheese until smooth. Simmer gently.
- Reduce heat to low. Stir in ¾ cup mozzarella and all Parmesan until creamy. Toss pasta in sauce to coat.
- Sprinkle remaining ¼ cup mozzarella over the top. Cover 2–3 minutes until cheese melts. Return chicken on top of cheesy pasta. Garnish with parsley if desired. Serve hot.
Notes
- Optional: Add extra vegetables such as spinach or broccoli for a nutritious boost.
- Can use fettuccine or penne as an alternative pasta shape.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 155 mg