Description
A creamy and spicy pasta dish featuring Cajun seasoned chicken and a blend of three delicious cheeses.
Ingredients
Scale
- 12 ounces bowtie pasta
- 1½ pounds boneless, skinless chicken breasts, cut into pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1½ cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente, about 10–11 minutes. Drain and set aside, tossing lightly with a bit of olive oil to keep it from sticking.
- Season the chicken pieces with Cajun seasoning, garlic powder, salt, and black pepper. Toss until the seasoning evenly coats each piece.
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and sear for about 6–7 minutes, flipping halfway through until golden brown and fully cooked. The edges should be slightly crisp with a smoky aroma. Remove the chicken from the skillet and set it aside.
- Lower the heat to medium. Melt the remaining butter in the same skillet, letting it absorb the leftover flavor from the chicken. Add the diced onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Don’t let it brown.
- Sprinkle the flour evenly over the onion mixture and stir continuously for about one minute.
- Slowly pour in the chicken broth while whisking to smooth out any lumps. Then add the heavy cream, stirring gently until it’s fully incorporated. The sauce will start to thicken as it warms.
- Add the softened cream cheese to the pan and stir until completely melted into the sauce. Gradually add the provolone, mozzarella, and Parmesan, one handful at a time, stirring until each batch melts before adding the next.
- Return the cooked chicken to the skillet and toss it in the sauce. Stir in the cooked bowtie pasta and mix until everything is evenly coated. Let it simmer for about 2–3 minutes.
- Taste the sauce and adjust the seasoning if needed.
- Serve immediately while the sauce is hot and silky. Garnish with freshly chopped parsley.
Notes
For a twist, try adding shrimp or sausage, and customize the heat level to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun Italian
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 5g
- Sodium: 860mg
- Fat: 46g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 150mg
Keywords: pasta, Cajun chicken, creamy sauce, family meal, quick dinner