Warm and comforting, this dish features tender chicken breasts in a creamy sauce served over bowtie pasta.
Author:emma-brooks
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Sautéing
Cuisine:Italian
Diet:Non-Vegetarian
Ingredients
Scale
1 lb boneless, skinless chicken breasts
10 oz bowtie pasta
2 cups heavy cream
1 cup shredded Velveeta cheese
1 cup shredded mozzarella cheese
4 tbsp unsalted butter
4 garlic cloves, minced
2 tbsp olive oil
1 tsp onion powder
1 tbsp Cajun seasoning
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh chopped parsley for garnish
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package directions. Drain, reserving about 1/2 cup of the pasta water, and set aside.
Season the chicken: Pat the chicken breasts dry and season both sides with Cajun seasoning, onion powder, salt, and pepper.
Sear the chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 4-6 minutes per side. Remove from the skillet and set aside.
Make the garlic butter base: Add remaining butter and minced garlic to the skillet, cooking until fragrant, about 30 seconds to 1 minute.
Add the cream: Pour in the heavy cream and bring to a gentle simmer, stirring to combine.
Melt the cheeses: Stir in Velveeta and mozzarella until melted and smooth. If the sauce seems too thick, stir in a little of the reserved pasta water.
Combine pasta and chicken: Toss pasta into the sauce, adding chicken back and simmering briefly.
Serve: Plate the pasta and chicken hot, garnished with fresh parsley. Taste and adjust salt and pepper if needed.
Notes
Let the chicken rest after searing for better juiciness. Store leftovers in an airtight container for up to 3 days.