Ingredients
- 8 oz bow tie pasta
- 3 tablespoons salted butter or half butter, half olive oil
- 1½ tablespoons minced garlic
- 2-3 boneless skinless chicken breasts cut into chunks
- 1 red bell pepper chopped or sliced
- 1 yellow bell pepper chopped or sliced
- 1 onion chopped or sliced
- 3 teaspoons Cajun seasoning more or less to taste
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 oz cream cheese softened
- 1 cup milk
- ¾ cup grated Parmesan
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Method Start Cooking
- Cook pasta according to package directions. Before draining, set aside about 1 cup of pasta water. Rinse, drain, and set aside.
- In a large skillet or pot, melt butter over medium heat. Add minced garlic and cook for about 30 seconds, stirring so it doesn't burn.
- Add chicken, bell peppers, and onion. Season with Cajun seasoning, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until chicken is cooked through and no longer pink.
- Reduce heat. Add milk and cream cheese, stirring until the cream cheese is fully melted and the sauce is smooth and creamy. Add a splash of reserved pasta water if the sauce needs thinning.
- Add the cooked pasta and remove from heat. Stir in Parmesan cheese until everything is well combined.
- Serve immediately.
Nutrition
Video
Notes
Stephanie doubles this recipe for her family of 7 — it scales up easily!
Use any color bell peppers you have on hand. Orange and yellow work great.
Make it as spicy or mild as your family likes — the Cajun seasoning is fully adjustable.
Leftovers reheat well with a splash of milk to loosen the sauce. Stephanie used long noodles the night of filming — bow tie pasta is what the original recipe calls for, but any pasta shape works great!
Use any color bell peppers you have on hand. Orange and yellow work great.
Make it as spicy or mild as your family likes — the Cajun seasoning is fully adjustable.
Leftovers reheat well with a splash of milk to loosen the sauce. Stephanie used long noodles the night of filming — bow tie pasta is what the original recipe calls for, but any pasta shape works great!
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