Cajun Chicken Pasta
A delightful dish featuring tender chicken, colorful bell peppers, and creamy sauce with bow tie pasta, perfect for busy weeknights or impressing guests.
Ingredients
For the Pasta
- 8 oz bow tie pasta
For the Sauce
- 3 Tbsp unsalted butter
- 1 ½ tsp minced garlic
- 2-3 pieces chicken breasts, cut into chunks
- 3 tsp Cajun seasoning, more or less to taste
- 4 oz cream cheese, softened
- 1 cup milk
- ¾ cup freshly grated parmesan cheese
- ½ tsp black pepper
- ½ tsp salt
- 1 red bell pepper, cut into slices
- 1 yellow bell pepper, cut into slices
Instructions
Cooking the Pasta
- Begin by boiling water in a large pot. Add the bow tie pasta and cook it according to the package directions until it is al dente. Once cooked, drain the pasta, rinse it with cold water, and set it aside.
Preparing the Chicken and Vegetables
- In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add 1 1/2 teaspoons of minced garlic and cook it for about 30 seconds until fragrant.
- Next, add the cubed chicken breasts along with the sliced red and yellow bell peppers. Sprinkle 3 teaspoons of Cajun seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper over the mixture.
- Cook everything for about 4-5 minutes or until the chicken is no longer pink inside.
Creating the Sauce
- Once the chicken is cooked, add 1 cup of milk and 4 ounces of softened cream cheese to the skillet. Stir until the cream cheese is fully melted, and the sauce becomes creamy.
Combining
- Add the cooked pasta noodles and 3/4 cup of freshly grated parmesan cheese to the skillet. Stir everything together until well combined. Ensure the pasta is coated in the creamy sauce.
Notes
To achieve the best results, always cook the chicken until it reaches an internal temperature of 165°F (75°C). If the sauce seems too thick, add a little extra milk. Monitor the pasta closely during cooking to maintain that perfect al dente texture. Serve immediately for the best flavor.
