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–+ servings
Cajun Cream Pasta

Cajun Cream Pasta

Indulge in the creamy delight of Velveeta Garlic Chicken Bowtie Pasta in Cajun Cream Sauce a perfect blend of comfort and spice for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 persons
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 340 g bowtie pasta (farfalle)
  • 450 g boneless skinless chicken breasts
  • 30 ml olive oil
  • 30 g unsalted butter
  • 4 garlic cloves minced
  • 15 g Cajun seasoning
  • 5 g smoked paprika
  • 1 g dried oregano
  • 5 g salt
  • 1 g black pepper
  • 240 ml chicken broth
  • 240 ml heavy cream
  • 225 g Velveeta cheese cubed
  • 120 g shredded mozzarella cheese
  • 50 g grated Parmesan cheese
  • 2 fresh parsley

Equipment

  • Large pot
  • Skillet
  • Measuring cups and spoons
  • Wooden spoon
  • Colander

Method
 

  1. In a large pot, bring salted water to a boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. Pat the chicken dry and season generously with Cajun seasoning, smoked paprika, oregano, salt, and black pepper.
  3. In a large skillet, heat olive oil and butter over medium-high heat. Add chicken and cook until golden-brown, about 5-7 minutes per side. Remove and set aside.
  4. In the same skillet, sauté minced garlic until fragrant, about 1 minute.
  5. Pour in chicken broth and heavy cream, scraping up any browned bits. Let simmer, then stir in Velveeta until melted, followed by mozzarella and Parmesan until fully melted.
  6. Return chicken to skillet and toss to coat. Add the cooked bowtie pasta, stirring to combine. Add pasta water if sauce is too thick.
  7. Garnish with chopped parsley and serve hot.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 120mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For an extra layer of flavor, add a splash of white wine to the skillet after sautéing the garlic and let it reduce slightly before adding chicken broth and cream. You can store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat with a splash of cream or milk to keep the sauce from drying out. For lighter alternatives, consider using grilled chicken and vegetables, or swap out pasta for zucchini noodles.
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