Ingredients
For the Cajun Chicken
2 large boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 tablespoon Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (adjust if Cajun seasoning contains salt)
¼ teaspoon black pepper
For the Pasta
12 oz bowtie (farfalle) pasta
1 tablespoon salt (for pasta water)
For the Garlic Butter Parmesan Sauce
3 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Optional Garnish
Fresh parsley, chopped
Extra Parmesan cheese
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Cook the Cajun Chicken:
In a bowl, toss sliced chicken with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from skillet and set aside.
Make the Garlic Butter Sauce:
In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté 30–60 seconds until fragrant (do not brown).
Pour in heavy cream and stir. Let simmer 3–4 minutes until slightly thickened. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes. Season with salt and black pepper to taste.
Combine Everything:
Add cooked pasta and Cajun chicken back into the skillet. Toss to coat evenly in the creamy Parmesan sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve:
Garnish with fresh parsley and extra Parmesan. Serve hot and creamy.
Nutritional Information (Per Serving – Approximate, serves 4)
Calories: 680 kcal
Protein: 42g
Carbohydrates: 55g
Fat: 34g
Fiber: 3g
Saturated Fat: 16g
Sodium: 820mg