Instructions

• Cook the bowtie pasta according to the package instructions. Drain well and set it aside so it’s ready for the sauce. This step is important so you don’t overcook it in the pressure cooker later on.
• Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat till they start to shimmer. This combo helps brown the chicken perfectly without sticking.
• Add the chicken pieces to the skillet. Season ’em with Cajun seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Stir to coat the chicken evenly with those spices before cooking.
• Cook the chicken for about 6 to 8 minutes. Keep stirring occasionally so all sides get some love and the chicken cooks through. You’re looking for no pink left inside.
• Turn the heat to low. Toss in the minced garlic and let it cook for 1 to 2 minutes until it’s nice and fragrant. Garlic at this step really brings out that flavor punch.
• Add remaining 2 tablespoons butter to the skillet. Stir it around till melted and the chicken is coated in that buttery goodness.
• Stir in your pre-cooked bowtie pasta. Toss everything together gently till the pasta and chicken are real well mixed. At this point, you can add Velveeta, cream cheese, heavy cream, and broth to make it creamy and cheesy. Let it simmer just a little and then you’re good to go.