Instructions
Step 1: Cook bowtie pasta in salted boiling water until al dente. Drain and set aside./nStep 2: Season chicken with Cajun seasoning, paprika, salt, pepper, and Italian seasoning./nStep 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked. Remove and set aside./nStep 4: In the same skillet, melt butter and sauté garlic until fragrant./nStep 5: Return chicken to the skillet and toss in garlic butter. Keep warm./nStep 6: In a separate pan, heat heavy cream and milk over medium heat. Stir in mozzarella, provolone, Parmesan, and cheddar cheese until melted and smooth./nStep 7: Add garlic powder and red pepper flakes, then season with salt and pepper to taste./nStep 8: Toss cooked bowtie pasta in the Alfredo sauce until fully coated./nStep 9: Serve Cajun garlic butter chicken over or alongside the creamy pasta. Garnish with parsley and extra cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain a smooth sauce. Avoid overheating to keep the chicken tender and the sauce creamy.
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