Cajun Chicken Pasta Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, typically 10-12 minutes. Drain well and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl and toss with 1 tablespoon of olive oil to prevent sticking.
2. Season and cook the chicken
   Pat the chicken breasts dry with paper towels. Rub them with 2 tablespoons of Cajun seasoning, ensuring they're evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces.
3. Prepare the vegetables
   While the chicken is cooking, prepare the vegetables. Dice the bell peppers, slice the red onion, halve the cherry tomatoes, and measure out the corn kernels. Add all the prepared vegetables to the bowl with the pasta.
4. Make the dressing
   In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, minced garlic, remaining 1 tablespoon of Cajun seasoning, and half of the chopped parsley. Season with salt and black pepper to taste. The dressing should be creamy with a spicy kick.
5. Combine and toss
   Add the diced chicken to the pasta and vegetables. Pour the dressing over everything and gently toss until all ingredients are well coated with the dressing. Make sure to mix thoroughly so the flavors are evenly distributed.
6. Chill and serve
   Cover the salad and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld together. Before serving, give the salad a good stir, taste, and adjust seasoning if necessary. Garnish with the remaining fresh parsley and serve chilled.