Instructions
Step 1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper.
Step 3. Toss the chicken pieces with olive oil and the Cajun seasoning mixture until evenly coated.
Step 4. Heat a large skillet over medium-high heat.
Step 5. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through with lightly charred edges.
Step 6. Transfer the chicken to a plate and keep warm.
Step 7. In the same skillet, melt the butter over medium heat.
Step 8. Add the minced garlic and cook for 30 seconds until fragrant.
Step 9. Pour in the heavy cream and bring to a gentle simmer.
Step 10. Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Cook for 2–3 minutes until smooth and creamy.
Step 11. Add the cooked bowtie pasta to the sauce and toss until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
Step 12. Arrange the Alfredo pasta on a serving platter and top with the Cajun chicken bites.
Step 13. Garnish with fresh parsley and additional Parmesan cheese.
Step 14. Serve immediately while hot and creamy.
Storage and Reheating Tips
Store leftover chicken and pasta in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy texture.
Avoid overheating, as the Alfredo sauce may separate.
Freeze the cooked chicken separately for up to 3 months.
Cream-based pasta dishes are best enjoyed fresh but can be refrigerated and reheated successfully within a few days.
Continue on the next page