Mastering One-Pot Creamy Cajun Chicken Bowtie Pasta: How-To

• Start by dicing the chicken breast into bite-sized pieces. Dice the onion and bell pepper, and mince the garlic cloves. Having everything ready before you heat the pan ensures a smooth cooking process.
• Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Toss the diced chicken with 1 tablespoon of Cajun seasoning, salt, and pepper. Add the chicken to the hot oil and cook for about 5-7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the pan and set it aside.
• In the same skillet, add the diced onion and bell pepper. Sauté for about 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
• Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Add the 12 ounces of bowtie pasta, making sure it’s submerged in the liquid. Bring everything to a gentle boil, then reduce the heat to medium-low.
• Cover the skillet with a lid and let the pasta cook for about 12-15 minutes, stirring occasionally to prevent sticking. The pasta will absorb the liquids and become tender, creating a creamy sauce as it cooks.
• Once the pasta is cooked and the sauce has thickened, stir in the shredded cheddar cheese until melted and smooth. Return the cooked chicken to the skillet and mix well to combine. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning as desired.
• Remove from heat and sprinkle chopped green onions over the top for a fresh pop of color and flavor. Serve immediately and savor every creamy, spicy bite!