Garlic Butter Chicken Bowties with Cheesy Mozzarella Cream Sauce 

INGREDIENTS:
• 1 pound bowtie pasta
• 1.5 pounds boneless, cut into bite-sized pieces
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 cup heavy cream
• 1 cup chicken broth
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil

DIRECTIONS:
Bring a large pot of water to a boil. Add the bowtie pasta and cook according to the package directions. Drain well, then set aside.

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and season with Cajun seasoning, paprika, salt, and black pepper.

Cook for about 8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the pan and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute. Pour in the heavy cream and chicken broth. Add the softened cream cheese and whisk until it melts and the sauce is smooth. Bring it to a
gentle simmer.

Reduce the heat to low. Add in 3/4 cup of mozzarella and all of the Parmesan cheese. Keep stirring until the sauce becomes creamy with no lumps. Toss everything well so each bowtie gets coated in sauce.

Sprinkle the remaining 1/4 cup of mozzarella over the top. Cover the skillet and let it sit for 2 to 3 minutes, until the cheese melts. Return chicken to the skillet on top of the cheesy pasta. Garnish with parsley if youd like.