Description
Discover the secrets to perfecting Spicy Cajun Bowtie Pasta! Learn step-by-step how to create a flavorful, crowd-pleasing dish that brings a taste of Louisiana to your table.
Ingredients
- 12 ounce (340 g) s (340 grams) bowtie pasta
- 1 tablespoon (15 ml) olive oil
- 1 pound (454 g) (450 grams) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 teaspoon (10 ml) s (4 grams) Cajun seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) (115 grams) grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (60 ml) (15 grams) chopped fresh parsley
Instructions
- Cook the bowtie pasta according to package instructions; drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet and sprinkle with Cajun seasoning.
- Cook the chicken until browned and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the red and green bell peppers and the onion.
- Sauté the vegetables until they are tender, about 5 minutes.
- Add the minced garlic to the skillet and cook for 1 more minute.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
- Return the chicken to the skillet and stir to coat with the sauce.
- Add the cooked pasta to the skillet and toss to combine.
- Stir in the grated Parmesan cheese and mix until melted and well incorporated.
- Season with salt and black pepper to taste.
- Remove from heat and sprinkle with chopped fresh parsley.
- Serve immediately.
Notes
- Cook chicken in batches to maintain tenderness and achieve even browningnSauté bell peppers and onion until slightly crisp to enhance flavor and texturenStir in freshly grated Parmesan gradually for a smooth, creamy sauce
