Ingredients:
1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp garlic powder
1 pinch black pepper
4 tbsp butter, divided
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 lb bowtie pasta
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp chopped green onions (garnish)
In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, smoked paprika, garlic powder, and black pepper. Make sure the chicken is evenly coated.
Heat 2 tablespoons of butter in a large, oven-safe skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet.
Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to create a roux.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer, then stir in the heavy cream.
Add the uncooked bowtie pasta to the skillet, making sure the pasta is submerged in the liquid. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 12-15 minutes, or until the pasta is cooked through and the sauce has thickened, stirring occasionally to prevent sticking.
Remove the skillet from the heat. Stir in the mozzarella cheese and Parmesan cheese until melted and the sauce is creamy and cheesy.
Return the cooked chicken to the skillet and stir to combine with the pasta and cheese sauce.
Garnish with chopped green onions before serving.
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