Ingredients
For the Cajun Chicken:
1.25 lbs boneless, skinless chicken breasts, cut into strips
1 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Bowtie Pasta & Velveeta Garlic Butter Sauce:
12 oz bowtie (farfalle) pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
6 oz Velveeta cheese, cubed
½ cup grated Parmesan cheese
½ cup chicken broth
½ tsp red pepper flakes (optional, for spice)
½ cup reserved pasta water (if needed for desired creaminess)
Optional Garnish:
Fresh parsley
Extra Parmesan
A light sprinkle of Cajun seasoning
Instructions
Step 1: Cook the Bowtie Pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Chicken
Pat chicken strips dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 3–4 minutes per side until golden and fully cooked. Remove from skillet and set aside.
Step 3: Make the Velveeta Garlic Butter Sauce
In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
Add heavy cream and chicken broth, stirring to combine.
Stir in Velveeta cubes and Parmesan until smooth and creamy.
Sprinkle in red pepper flakes for extra heat.
Step 4: Combine Pasta & Chicken
Add cooked bowtie pasta into the Velveeta garlic butter sauce, tossing to coat.
Return the Cajun chicken strips to the skillet and gently fold into the pasta.
Adjust consistency with reserved pasta water if needed.
Step 5: Serve & Garnish
Plate the creamy Cajun pasta and chicken. Top with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
🍽 Servings: 4
⚡ Calories per Serving: ~920 kcal
