Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 4 cloves garlic, minced
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 lb bowtie pasta
- 4 cups heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese, plus more for topping
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Optional: Crushed red pepper flakes for extra spice
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to the package directions, typically 8-10 minutes. The pasta should have a slight firmness when bitten. Drain thoroughly and set aside, being careful not to rinse as the starch helps the sauce adhere.
- Cook the Chicken: While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and starts to bubble. Add the bite-sized chicken pieces and season with Cajun seasoning, smoked paprika, black pepper, and a pinch of salt. Cook for 6–8 minutes, stirring occasionally to ensure even browning. The chicken should be golden brown on the outside and completely cooked through with no pink remaining. Transfer the chicken to a plate and set aside.
- Create the Garlic Base: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. The garlic will release its aroma and infuse the butter, creating a flavorful base for the sauce.
- Make the Cheese Sauce: Pour in the heavy cream, stirring well to incorporate any browned bits from the bottom of the pan. Add the softened cream cheese and whisk continuously until it’s completely melted and the sauce is smooth with no lumps. Lower the heat to medium-low and gradually stir in the mozzarella and Parmesan cheeses, allowing each addition to melt before adding more. Continue stirring until the sauce becomes creamy and thick enough to coat the back of a spoon. Taste and adjust with more salt or seasoning as needed.
- Combine Everything: Add the cooked pasta and chicken back into the skillet with the sauce. Gently toss or stir until everything is evenly coated in the cheesy garlic butter cream sauce. If the sauce seems too thick, you can add a splash of pasta water to thin it slightly. For those who enjoy extra heat, sprinkle in a pinch of crushed red pepper flakes and stir to distribute.
- Serve: Transfer the pasta to serving dishes while still hot. Top with an extra handful of shredded mozzarella, which will melt from the heat of the dish. Garnish with freshly chopped parsley if desired for a pop of color and freshness.
Notes
- For a lighter version, you can substitute half-and-half for some of the heavy cream.
- This dish reheats well with a splash of milk or cream to loosen the sauce.
- Try using different pasta shapes like penne or fettuccine if you don’t have bowtie pasta.
- Adding sautéed mushrooms, spinach, or sun-dried tomatoes can enhance the flavor profile and add nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, do so gently over low heat to prevent the sauce from separating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 780
- Sugar: 5g
- Sodium: 480mg
- Fat: 56g
- Saturated Fat: 34g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 220mg