Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb bowtie pasta
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Salt, to taste
Instructions
- Cook bowtie pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat 2 tbsp butter and olive oil over medium-high heat. Add chicken and season with Cajun seasoning, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Cook 6–8 min until golden and fully cooked. Remove and set aside.
- In the same skillet, melt remaining 2 tbsp butter over medium heat. Add garlic and cook 1 min until fragrant.
- Lower heat and add Velveeta, cream cheese, heavy cream, and chicken broth. Stir gently until cheeses melt and sauce is smooth.
- Add cooked pasta and chicken back to skillet. Stir to coat everything in sauce.
- Mix in mozzarella and Parmesan until melted and gooey. Adjust salt to taste.
- Serve warm, ensuring each plate gets plenty of cheesy sauce and juicy chicken.
Notes
- Reserve a small amount of pasta water if you prefer a thinner sauce.
- Use freshly grated Parmesan for best flavor.
- Adjust Cajun seasoning to your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American