Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon Cajun seasoning
8 ounces bowtie pasta
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken with half of the Cajun seasoning and add to the skillet.
Cook chicken for 5-7 minutes until golden brown and cooked through, then remove and set aside.
Pour chicken broth into the skillet and bring to a simmer.
Add bowtie pasta, the remaining Cajun seasoning, garlic powder, onion powder, paprika, and cayenne pepper.
Simmer until the pasta is al dente and the liquid has reduced by half.
Stir in the heavy cream and Parmesan cheese, simmering until the sauce thickens.
Add the cooked chicken back into the skillet and toss to combine.
Season with salt and pepper to taste, and serve hot garnished with fresh parsley.
Notes
Ensure the heat is adjusted during the simmering stage to prevent the cream from curdling. You can add more chicken broth if the sauce becomes too thick before the pasta reaches the desired tenderness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American