Ingredients
Scale
- 1 pound bowtie pasta (farfalle)
- 2 large boneless, skinless chicken breasts (about 1 ½ pounds total)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ 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
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Pat dry and season generously with Cajun seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate, rest 5 minutes, then slice thickly.
- Lower the heat to medium and sauté minced garlic in the same skillet for about 1 minute until fragrant.
- Pour in heavy cream and stir well. Add Velveeta cubes, mozzarella, and Parmesan, stirring until melted into a thick, glossy sauce.
- Season with smoked paprika, black pepper, salt, and extra Cajun seasoning if desired.
- Add the cooked bowtie pasta to the skillet and toss until evenly coated in the Velveeta Cajun cream sauce.
- Serve with pasta on one side and sliced chicken on the other. Spoon extra sauce over the chicken and garnish with parsley.
Notes
- For a spicier dish, add a pinch of cayenne pepper or extra Cajun seasoning.
- Substitute half-and-half for heavy cream for a lighter version.
- Mix in sautéed bell peppers or spinach for added veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American