Spicy Cajun Chicken Alfredo Bowtie Pasta

Ingredients:

2 boneless, skinless chicken breasts, cut into strips

2 tablespoons Cajun seasoning

1 tablespoon olive oil

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1 cup grated Parmesan cheese

12 oz bowtie pasta (farfalle)

1/4 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional, for extra heat)

Salt and pepper to taste

1 tablespoon butter

Fresh parsley, chopped for garnish

Directions:

Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add butter and minced garlic. Sauté for 30 seconds until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.

While the sauce is simmering, cook the bowtie pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.

Once the sauce has thickened, stir in the grated Parmesan cheese and continue stirring until the cheese is melted and the sauce is creamy.

Add the cooked pasta and reserved pasta water to the skillet, tossing to coat the pasta in the sauce.

Return the cooked Cajun chicken to the skillet and toss to combine everything evenly. Garnish with chopped fresh parsley and serve.

Cooking Time: 30 minutes

Servings: 4-5

Calories: Approx. 650 per serving

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