One Skillet Creamy Cajun Buffalo

Bahan-bahan

2 boneless, skinless chicken breasts, cut into strips

12 oz bowtie pasta

2 tablespoons olive oil

2 tablespoons Cajun seasoning

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 cup buffalo sauce

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Arahan

Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 6-8 minutes. Season with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.

Remove the chicken from the skillet and set aside. In the same skillet, add the buffalo sauce, heavy cream, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.

Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.

Add the cooked bowtie pasta to the skillet and stir to coat in the creamy sauce.

Return the cooked chicken to the skillet and toss everything together. Sprinkle in Parmesan cheese and stir until melted and smooth.

Garnish with freshly chopped parsley and serve immediately.