Instructions
Step 1: Cook the bowtie pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Season the chicken breasts with Cajun seasoning, paprika, salt, and black pepper./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes per side until golden and fully cooked. Remove and let rest before slicing./n
Step 4: In the same skillet, melt butter and sauté the minced garlic until fragrant./n
Step 5: Pour in the heavy cream and milk, stirring over medium-low heat until combined./n
Step 6: Add Parmesan cheese, garlic powder, and Italian seasoning, stirring until the sauce becomes smooth and creamy./n
Step 7: Add the cooked pasta to the sauce and toss until fully coated./n
Step 8: Slice the chicken and place it over the pasta.
Step 9: Spoon extra sauce over the chicken and let everything warm together for 1–2 minutes./n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
Continue on the next page