Ingredients
Scale
- 12 oz bowtie pasta
- 1 lb boneless, skinless chicken breast, cut into strips
- 1 1/2 teaspoons Cajun seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Toss chicken with Cajun seasoning and cook for 5–6 minutes until cooked through and lightly browned. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella cheeses until melted and smooth.
- Season sauce with salt, pepper, and crushed red pepper flakes if using.
- Return chicken to the skillet and toss to coat in the cheesy Alfredo sauce. Add cooked pasta and mix until evenly coated.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American