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Creamy Mozzarella Bowtie Pasta with Cajun Chicken
Isabella

Creamy Mozzarella Bowtie Pasta with Cajun Chicken

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Ingredients Method

Ingredients
  

  • - 1 pound bowtie pasta farfalle
  • - 2 large boneless skinless chicken breasts (about 1 1/2 pounds total)
  • - 2 tablespoons olive oil
  • - 2 tablespoons unsalted butter
  • - 1 1/2 tablespoons Cajun seasoning plus more to taste
  • - 4 cloves garlic minced
  • - 2 cups heavy whipping cream
  • - 8 ounces Velveeta cheese cubed
  • - 1 cup shredded mozzarella cheese
  • - 1/2 cup grated Parmesan cheese
  • - 1/2 teaspoon smoked paprika
  • - 1/2 teaspoon black pepper
  • - 1/2 teaspoon kosher salt to taste
  • - 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente, then drain and drizzle lightly with olive oil. Set aside.
  2. Slice the chicken breasts in half lengthwise to make thinner cutlets. Pat them dry and season generously with Cajun seasoning.
  3. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and cook for 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate, let it rest for about 5 minutes, then slice it thickly.
  4. In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant.
  5. Pour in the heavy cream and stir well. Add the cubed Velveeta, mozzarella, and Parmesan cheese, stirring until everything melts into a smooth, creamy sauce.
  6. Season the sauce with smoked paprika, black pepper, and salt. Adjust the Cajun seasoning to suit your spice preference.
  7. Toss the cooked bowtie pasta into the skillet, ensuring every piece is coated in that delicious Velveeta mozzarella cream sauce.
  8. Serve by plating the pasta on one side and the sliced Cajun chicken on the other. Drizzle some extra sauce over the chicken and finish with a sprinkle of fresh parsley.