Ingredients
Equipment
Method
- Step 1: Cook the Pasta: In a large pot of boiling, salted water, cook the bowtie pasta according to package directions until al dente. Drain well and set aside. (You may optionally save ½ cup of pasta water to thin the sauce later if needed).
- Step 2: Cook the Chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with Cajun seasoning, paprika, salt, and black pepper. Cook for about 8 minutes, stirring occasionally, until golden-brown and cooked through. Remove the chicken from the pan and set aside.
- Step 3: Build the Creamy Sauce: In the same skillet (do not clean it, as the browned bits add flavor), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Add the softened cream cheese and whisk continuously until it's completely melted and the sauce is smooth. Bring the mixture to a gentle simmer.
- Step 4: Get Cheesy: Reduce the heat to low. Stir in ¾ cup of the shredded mozzarella cheese and all of the Parmesan cheese. Continue stirring until the cheese melts beautifully and the sauce is creamy and lump-free. Add the cooked bowtie pasta to the skillet and toss everything together until every piece is coated in the sauce.
- Step 5: The Grand Cheese Melt: Sprinkle the remaining ¼ cup of mozzarella cheese evenly over the top of the pasta in the skillet. Cover with a lid and let it sit for about 2 to 3 minutes, allowing the mozzarella to melt into a gooey blanket.
- Step 6: Combine and Serve: Return the cooked chicken to the skillet, placing it on top of the cheesy pasta. Give it one last gentle toss, or simply serve with the chicken resting on top. Serve immediately and enjoy!
Notes
Substitutions & Additions: Feel free to swap chicken with cooked shrimp, Italian sausage, or for a vegetarian option, grilled mushrooms or roasted veggies. For pasta, penne, ziti, fettuccine, or rigatoni work well. Experiment with cheeses like Monterey Jack, sharp cheddar, or smoked gouda. Add fresh spinach, steamed broccoli, sautéed mushrooms, or diced bell peppers for extra veggies. Amp up the heat with more Cajun seasoning or red pepper flakes when sautéing garlic.
Tips for Success: Avoid overcooking the pasta; aim for al dente, as it will continue cooking in the hot sauce. Ensure cream cheese is at room temperature for a smoother sauce. Don't overcrowd the skillet when cooking chicken; cook in batches if necessary to ensure browning, which adds flavor. Grate your own cheese for a smoother melt and better taste, as pre-shredded cheeses can contain anti-caking agents. Always taste and adjust seasoning before serving.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a microwave-safe dish or on the stovetop over medium-low heat with a splash of chicken broth or milk to restore creaminess.