Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons Cajun seasoning
- 8 ounces bowtie pasta (farfalle)
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Pat the chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.
- In a large skillet, heat 1 tablespoon of butter and olive oil over medium-high heat. Sear the chicken for 5–6 minutes on each side until golden and cooked through. Set the chicken aside to rest.
- Meanwhile, bring a large pot of salted water to a boil and cook the bowtie pasta until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the cheddar and parmesan cheeses until melted and smooth.
- If the sauce is too thick, add reserved pasta water a little at a time to loosen it as per your liking.
- Add the cooked bowtie pasta to the sauce and stir to coat it evenly. Let it simmer for 2–3 minutes.
- Slice the rested chicken and layer it over the creamy pasta. Garnish with chopped parsley if desired.
- Serve hot with garlic bread or a green salad.
Notes
To store leftovers, place cooled pasta in an airtight container and refrigerate for up to 3 days. Reheat and adjust the sauce consistency as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg