Instructions
Step 1: Cook bowtie pasta according to package directions. Drain and set aside.
Step 2: Season chicken with Cajun or blackened seasoning, salt, and pepper.
Step 3: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
Step 4: In the same skillet, melt butter. Sauté minced garlic for 1-2 minutes until fragrant.
Step 5: Pour in heavy cream and chicken broth. Bring to a gentle simmer, then stir in Parmesan cheese until smooth and creamy.
Step 6: Add diced red bell pepper, cooked pasta, and chicken to the skillet. Toss to coat everything in the sauce.
Step 7: Garnish with chopped parsley and serve hot!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce. Freezing is not recommended as the cream sauce may separate.
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