Cajun Ranch Chicken with Cajun Cream Bowtie Pasta

Instructions

Step 1: Cook the bowtie pasta according to package instructions until al dente. Drain and set aside./n
Step 2: Season the chicken breasts with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper./n
Step 3: Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5–7 minutes per side. Remove and let rest before slicing./n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant, about 30 seconds./n
Step 5: Pour in the chicken broth and heavy cream, stirring to combine./n
Step 6: Add Parmesan cheese, Cajun seasoning, dried parsley, and red pepper flakes. Simmer until the sauce thickens slightly./n
Step 7: Add the cooked pasta to the sauce and toss until evenly coated./n
Step 8: Slice the chicken and place it over the creamy pasta.
Step 9: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce. You can also microwave in short intervals, stirring in between to maintain a creamy texture. Avoid overheating to prevent the sauce from separating.