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 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook the bowtie pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Toss the chicken with Cajun seasoning and add to the skillet. Cook for 5–6 minutes until golden and cooked through. Transfer to a plate.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and stir in Parmesan cheese, Italian seasoning, paprika, and red pepper flakes (if using). Simmer for 4–5 minutes until the sauce thickens slightly.
- Return chicken to the skillet, stir to coat in the sauce, then add cooked pasta. Toss well until evenly coated.
- Adjust seasoning with salt and pepper. Garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American