Ingredients
Equipment
Method
- Step 1: First things first, bring a big pot of salted water to a rolling boil. Add your bowtie pasta and cook it according to the package directions until it’s perfectly al dente – that means tender but still with a slight bite. Once it’s ready, drain it and set it aside. Don't rinse it; the starch helps the sauce cling!
- Step 2: While the pasta is cooking, let’s get the chicken ready. Toss those chicken strips with the Cajun seasoning, smoked paprika, salt, and pepper. Then, here’s a fun part: press the ½ cup of grated Parmesan cheese onto the chicken pieces. This creates a beautiful, savory crust as it cooks.
- Step 3: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and the pan is nice and hot, add the Parmesan-crusted chicken strips. Sear them for about 4–6 minutes, flipping them occasionally, until they’re beautifully golden-brown and cooked all the way through.
- Step 4: In the last minute of cooking the chicken, toss in another tablespoon of butter and half of your minced garlic. Stir it around to coat the chicken in that glorious garlic butter. You’ll know it’s ready when it smells absolutely divine and starts sizzling. Carefully transfer the chicken to a plate and keep it warm.
- Step 5: Now, in that same skillet (no need to wash it – those little bits add flavor!), melt the remaining 1 tablespoon of butter over medium heat. Add the rest of your minced garlic and sauté it for about 30 seconds, just until it becomes fragrant. Be careful not to burn it!
- Step 6: Pour in the heavy cream and chicken broth. Give it a good stir and let it come to a gentle simmer.
- Step 7: Once it’s simmering, whisk in the softened cream cheese until it’s completely smooth and blended into the sauce. Then, gradually stir in the shredded mozzarella, cheddar, and the ¾ cup of grated Parmesan cheese. Keep stirring constantly until all the cheese is melted and the sauce is wonderfully thick and rich. This is where the magic happens!
- Step 8: Season your beautiful sauce with the Italian seasoning, dried basil, and the crushed red pepper flakes if you’re feeling a little adventurous. Taste it and adjust the salt and pepper as needed. Let it simmer gently for another 2–3 minutes to let all those flavors meld together.
- Step 9: Add the cooked bowtie pasta directly into the glorious sauce. Toss everything together until every single piece of pasta is beautifully coated. Let it sit on low heat for about a minute to allow the sauce to thicken up just a bit more.
- Step 10: Spoon the pasta into bowls, and top with those perfectly seared garlic Parmesan chicken strips. Garnish with a sprinkle of fresh chopped parsley or your favorite dried herbs. Enjoy every single delicious bite!
Notes
Want to add some greens? Sautéed spinach, mushrooms, or broccoli florets would be absolutely delightful stirred into the sauce with the pasta. If Cajun seasoning isn't quite enough kick for you, try adding a dash of your favorite hot sauce. No chicken? No problem! Shrimp or even bite-sized pieces of sausage would also be delicious. While bowtie is my favorite here, feel free to use penne, rotini, or even fettuccine. For the smoothest sauce, it’s always best to shred your own cheese from a block rather than using pre-shredded.