Instructions
- Cook the chicken. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 6–8 minutes. Season with Cajun seasoning, smoked paprika, black pepper, and a pinch of salt. Once the chicken is cooked through, remove it from the skillet and set it aside.
- Cook the pasta. In a large pot, bring salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water for later use.
- Make the garlic butter sauce. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Create the creamy sauce. Add the remaining 2 tablespoons of butter, then pour in the heavy cream, stirring to combine. Allow the cream to simmer for 2–3 minutes, then stir in the softened cream cheese until smooth and melted. Add the shredded mozzarella and grated Parmesan cheese, stirring until the cheeses are fully melted and the sauce is creamy and thickened.
- Combine the chicken and pasta. Return the cooked chicken to the skillet and mix it into the sauce. Add the cooked pasta and toss everything together until the chicken and pasta are well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Finish and serve. Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve the pasta hot, topped with extra shredded mozzarella and a sprinkle of crushed red pepper flakes for added spice, if desired. Garnish with fresh parsley or extra Parmesan cheese for an extra touch.
Serving Notes
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