**Bowtie Cajun Chicken Pasta in Velveeta Garlic Alfredo**
Hello wonderful friends! Today, we’re whipping up something truly special that’s packed with flavor and comfort – perfect for a cozy meal. This Bowtie Cajun Chicken Pasta in a creamy Velveeta Garlic Alfredo sauce is incredibly easy to make and oh-so-delicious! It’s a dish that’s sure to bring smiles to your table. Let’s get cooking!
**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes
**Ingredients you’ll need:**
12 ounces bowtie pasta
* 1 tablespoon olive oil
* 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 teaspoon Cajun seasoning (look for one without cayenne if you prefer milder spice)
* ½ teaspoon garlic powder
* ¼ teaspoon black pepper
* 4 tablespoons butter
* 3 cloves garlic, minced
* 1 cup milk (whole or 2%)
* 1 cup shredded Monterey Jack cheese
* 4 ounces Velveeta cheese, cut into cubes
* Salt to taste (optional, as Velveeta can be salty)
* Fresh parsley, chopped, for garnish (optional)
**Here’s how to make this delightful pasta:**
**Cook the Pasta:** Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water.
2. **Sauté the Chicken:** While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces, Cajun seasoning, garlic powder, and black pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. **Make the Creamy Alfredo:** In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
4. **Melt the Cheeses:** Pour in the milk and stir to combine. Gradually add the shredded Monterey Jack cheese and the Velveeta cheese cubes, stirring constantly until both cheeses are completely melted and the sauce is smooth and creamy. This might take a few minutes. If the sauce seems too thick, you can add a tablespoon or two of the reserved pasta water to reach your desired consistency.
5. **Combine Everything:** Add the cooked chicken and drained bowtie pasta back into the skillet with the Alfredo sauce. Stir gently to coat everything evenly. Taste and add a pinch of salt if needed.
6. **Serve with Love:** Serve immediately, garnished with fresh chopped parsley if you like.
This dish is pure comfort in a bowl! It’s simple enough for a weeknight but special enough for company. I hope you and your loved ones enjoy every delicious bite! Let me know if you give it a try! ❤️
