A dish that combines the creamy richness of garlic butter sauce with the bold flavors of Cajun seasoning, all tossed with tender chicken and bowtie pasta.
Ingredients
Scale:
12 ounces Bowtie pasta
1 pound Chicken breast, diced
2 tablespoons Cajun seasoning
4 tablespoons Butter
4 cloves Garlic, minced
1 cup Heavy cream
½ cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Fresh parsley, chopped (for garnish) - Optional
Instructions
Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken and sprinkle with Cajun seasoning. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside. In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes, until fragrant but not browned.
Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and let cook for 2-3 minutes until slightly thickened.
Add the grated Parmesan cheese, stirring until melted and smooth. Season with salt and pepper to taste.
Toss the cooked bowtie pasta and chicken in the sauce, coating well. Cook for an additional 2-3 minutes until everything is heated through.
Serve warm, garnished with fresh parsley if desired.
