Cajun Chicken Alfredo Pasta

Ingredients

• 8 oz farfalle pasta (Or use your favorite pasta shape)
• 2 tbsp butter
• 3 cloves garlic (Minced)
• 1 lb boneless skinless chicken breasts (About 2 breasts; cut into bite-size pieces)
• 2 tsp Cajun seasoning (More or less, to taste; use 1 teaspoon for a milder version)
• 4 oz cream cheese (Softened and cut into small pieces)
• 1 cup milk
• 0.75 cup freshly grated Parmesan cheese
• 0.5 tsp freshly ground black pepper
• 0.5 tsp salt (More to taste, if needed)
• fresh vegetables (Optional; suggested vegetables include bell peppers, spinach, asparagus, mushrooms, broccoli, or zucchini)

Steps

1. 1

   Cook the farfalle according to the package instructions until al dente. Drain, rinse with cold water, and set aside.

2. 2

   In a large pot or skillet, melt the butter over medium heat.

3. 3

   Add the minced garlic and cook for 30 seconds.

4. 4

   Add the bite-size chicken pieces and any desired fresh vegetables. Season with the Cajun seasoning.

5. 5

   Cook for 3–4 minutes, until the chicken is nearly cooked through.

6. 6

   Add the milk and softened cream cheese. Stir well for 2–3 minutes, until the cream cheese has melted and the sauce is smooth.

7. 7

   Stir in the cooked pasta and freshly grated Parmesan cheese.

8. 8

   Season with the salt and freshly ground black pepper, adding more salt if needed. Serve immediately.

Notes

Optional vegetables can be sautéed in a little olive oil with salt and pepper before cooking the chicken, then stirred in at the end. For a healthier variation, use whole-grain pasta, olive oil instead of butter, low-fat cream cheese, skim milk, and omit the Parmesan. To make ahead, cook the vegetables and chicken in the creamy sauce and refrigerate; reheat when ready to serve, then stir in the cooked pasta and shredded cheese.

Nutrition per serving

• main
• pasta
• one-pot
• chicken
• American
• quick
• 20-minute meal
• family-friendly