Ingredients
- 2 cups uncooked bow-tie (farfalle) pasta
- 1 to 2 tablespoons extra-virgin olive oil
- ¼ cup thinly sliced green onions
- 1 red bell pepper, chopped
- 2 garlic cloves, minced (1 teaspoon)
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- ½ teaspoon Cajun or Creole seasoning, plus more to taste
- Salt and black pepper
- 2 cups shredded or cubed cooked chicken
- 1 to 2 tablespoons minced fresh basil, or ½ teaspoon dried, plus more to taste
- Freshly grated Parmesan cheese, for serving
How to Make It
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving ¼ cup of the pasta cooking water, and set aside in a large serving bowl.
- While the pasta is cooking, in a large skillet, heat the oil over medium heat. Add the green onions and bell pepper and sauté for 3 to 5 minutes, until the pepper is tender. Add the garlic and cook for 1 minute more. Transfer the vegetables to a bowl.
- In a small bowl, whisk together the flour and ¼ cup of the half-and-half until smooth. Pour the mixture into the pan and cook, stirring, for 1 to 2 minutes, or until it comes to a simmer. While stirring, slowly add the remaining half-and-half and whisk until smooth. Simmer for 3 to 5 minutes, or until the sauce begins to thicken slightly. Season with the Cajun seasoning and salt and black pepper to taste. Add the chicken, vegetables, and basil. Add more basil, if desired. If the sauce is too thick, add the reserved pasta cooking water in small increments until the desired consistency is reached.
- Pour the sauce over the cooked pasta and stir until combined. Sprinkle with Parmesan and serve immediately.
