Ingredients
Scale
- 12 oz bowtie pasta
- 1½ lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 2 tsp Cajun seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- 1½ cups heavy cream
- ¾ cup whole milk
- 1¼ cups freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ tsp nutmeg (optional)
- Crushed red pepper flakes, optional
- Fresh parsley, finely chopped, for garnish
Instructions
- Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Pat the chicken pieces dry. Season them evenly with Cajun seasoning, paprika, salt, and black pepper.
- In a skillet, heat olive oil and 2 tbsp butter over medium-high heat. Sear chicken until golden brown on both sides; remove from skillet.
- Lower the heat and add remaining butter to the skillet. Sauté minced garlic until fragrant.
- Pour in heavy cream and milk; simmer gently for 3–4 minutes.
- Gradually mix in both cheeses until smooth. Adjust salt and pepper as needed.
- Toss cooked pasta with the sauce until well-coated, then serve topped with chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 610
- Sugar: 3g
- Sodium: 940mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 135mg