Cajun Chicken Ranch Pasta: One-Pot

Instructions:

1. Toss cubed chicken with half of the Cajun seasoning and salt.
2. Heat olive oil in the skillet over medium-high heat.
3. Add chicken and sear until the edges are mahogany-colored and golden (about 5-7 minutes).
4. Remove chicken from the pan and set aside on a plate; do not cook fully through yet.
5. In the same pan, add minced garlic and smoked paprika. Sauté for 30 seconds until fragrant.
6. Pour in the chicken broth and heavy cream.
7. Stir in the remaining Cajun seasoning and the ranch dressing, whisking until the liquid is a uniform, pale orange color.
8. Bring the mixture to a gentle simmer.
9. Add the uncooked bowtie pasta directly into the simmering liquid.
10. Cover the pan with a lid and reduce heat to medium-low.
11. Cook for 10–12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente.
12. Stir the seared chicken back into the pan along with the Parmesan and mozzarella cheese. Stir until the cheese is melted and the sauce is creamy.
13. Garnish with chopped fresh parsley before serving.