Creamy Garlic Parmesan Chicken Bowtie with Cajun Twist

Preparation

Bring a large pot of salted water to a boil and add the bowtie pasta. Cook until al dente, following the package instructions. Drain the pasta, set it aside, and save about ½ cup of pasta water in case the sauce needs thinning later.

Place the chicken pieces in a bowl and drizzle with olive oil. Add Cajun seasoning and black pepper, tossing until the chicken is evenly coated with spices.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden-brown on the outside and fully cooked inside. Remove the chicken from the skillet and set aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture come to a gentle simmer. Reduce the heat to low and stir in the Parmesan and mozzarella cheeses until the sauce is thick, smooth, and glossy. If it’s too thick, add a splash of the reserved pasta water. Season with salt if needed.

Add the cooked pasta and seared chicken back into the skillet. Toss everything together until each bowtie is coated in creamy sauce and the chicken is evenly distributed.

Spoon onto plates while hot, making sure to get plenty of sauce with each serving. Sprinkle with extra Parmesan or fresh parsley if you like.