Cheesy Garlic Butter Chicken Bowtie Pasta

1. Cook the Pasta

• Boil bowtie pasta in generously salted water according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water (optional, for thinning the sauce if needed).

2. Season & Cook the Chicken

• In a bowl, toss the sliced chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper.

• In a large skillet, heat olive oil over medium-high heat.

• Add seasoned chicken and sear until golden brown and cooked through (about 5–7 minutes). Remove from skillet and set aside.

3. Make the Garlic Butter Base

• In the same skillet, reduce heat to medium. Add 2 tablespoons butter and sauté minced garlic for 30–60 seconds until fragrant (do not brown).

• Deglaze the pan with chicken broth, scraping up any browned bits.

4. Build the Creamy Three-Cheese Sauce

• Stir in heavy cream, remaining 1 tablespoon butter, and bring to a gentle simmer.

• Add Velveeta cubes and stir until melted and smooth.

• Gradually add mozzarella and Parmesan, stirring constantly until sauce is rich and creamy.

• Mix in Italian seasoning. Taste and adjust salt and pepper as needed.

5. Combine Everything