why make this recipe
This dish mixes creamy Alfredo with spicy Cajun chicken. It gives comfort and a little kick. It cooks fast and fills the table. If you like rich sauce and bold chicken, this recipe is for you. For a similar twist on Cajun bowtie pasta, see creamy garlic butter Cajun chicken bowtie pasta for more ideas.
introduction
Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken is a simple, tasty weeknight meal. Bowtie pasta holds the sauce well. The chicken adds spice and garlic flavor. The sauce is creamy and cheesy. You can make it in about 30 minutes. This recipe pairs well with a green salad or steamed vegetables.
how to make Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken
- Boil salted water and cook the bowtie pasta until al dente. Save 1/2 cup pasta water before draining.
- Pat chicken dry. Season with Cajun seasoning, smoked paprika, salt, and pepper.
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until done and golden. Remove and set aside.
- In the same skillet, melt 2 tbsp butter and cook minced garlic for about 30 seconds.
- Add heavy cream and chicken broth, stirring to combine.
- Whisk in cream cheese until smooth.
- Stir in mozzarella and Parmesan until the sauce is creamy and smooth. Add red pepper flakes if you want more heat.
- Toss the cooked bowtie pasta into the sauce until fully coated. If the sauce is too thick, add reserved pasta water a little at a time.
- Return the chicken to the skillet and fold gently into the pasta and sauce.
- Serve hot with parsley, extra Parmesan, and a light Cajun sprinkle for presentation.
For another easy chicken and cheese wrap idea, check this baked chicken burritos with cheesy green chili sauce recipe.
Ingredients :
- 1.25 lbs boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 1 tbsp butter
- 12 oz bowtie (farfalle) pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 oz cream cheese
- 3/4 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 tsp red pepper flakes (optional, for extra heat)
- 1/2 cup reserved pasta water (if needed for sauce consistency)
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
- Light Cajun sprinkle for presentation (optional garnish)
Directions :
- Cook the Bowtie Pasta: Bring salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the Cajun Garlic Chicken: Pat chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper. In a skillet, heat olive oil and butter over medium-high heat. Cook chicken strips 3–4 minutes per side until golden and fully cooked. Remove and set aside.
- Make the Cheesy Alfredo Sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in heavy cream and chicken broth, stirring to combine. Whisk in cream cheese until smooth. Add mozzarella and Parmesan, stirring until velvety and creamy. Add red pepper flakes for a gentle Cajun kick.
- Combine Pasta & Chicken: Add bowtie pasta to the sauce, tossing until fully coated. Return chicken strips to the skillet, folding gently into the creamy sauce. Use reserved pasta water if the sauce needs thinning.
- Serve & Garnish: Plate pasta hot, topped with Cajun garlic chicken. Garnish with parsley, extra Parmesan, and a sprinkle of Cajun seasoning.
how to serve Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken
Serve hot on warm plates. Add a green salad or steamed broccoli on the side. Offer extra Parmesan and a light sprinkle of Cajun seasoning at the table. A crisp white wine or iced tea pairs well.
how to store Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken
Cool the pasta to room temperature within two hours. Place in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of milk or water to revive the sauce. Do not freeze the dish; cream sauces can split when frozen and thawed.
tips to make Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken
- Pat chicken dry so it browns well.
- Taste and adjust Cajun seasoning before cooking if you prefer milder or stronger spice.
- Use fresh-grated Parmesan for the best flavor.
- Heat sauce gently; high heat can make cheese clump.
- Save pasta water; it helps thin the sauce without losing flavor.
variation (if any)
- Make it lighter: use half-and-half instead of heavy cream and reduce cheese slightly.
- Add vegetables: sautéed bell peppers or spinach fold in well.
- Swap protein: use shrimp or sliced sausage instead of chicken.
- Make it smoky: add a little smoked Gouda with the mozzarella.
FAQs
Q: Can I use a different pasta shape?
A: Yes. Penne, rigatoni, or fusilli work well and hold the sauce.
Q: Is there a dairy-free option?
A: You can use dairy-free cream and cheese substitutes, but the texture will differ.
Q: How spicy is this recipe?
A: It has a warm Cajun kick. Reduce the Cajun seasoning and skip red pepper flakes for milder heat.
Q: Can I prepare parts ahead?
A: Cook pasta and chicken ahead, store separately, then finish the sauce and combine when ready.
Q: What if my sauce is too thin?
A: Simmer it a little to thicken, or add more cheese and stir until melted.
Conclusion
If you want another Cajun pasta idea and flavor tips, check this helpful guide on Cajun Chicken Pasta.
Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken
Ingredients
Method
- Bring salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Pat chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
- In a skillet, heat olive oil and butter over medium-high heat. Cook chicken strips 3–4 minutes per side until golden and fully cooked. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Pour in heavy cream and chicken broth, stirring to combine.
- Whisk in cream cheese until smooth.
- Add mozzarella and Parmesan, stirring until velvety and creamy.
- Add red pepper flakes for a gentle Cajun kick.
- Add bowtie pasta to the sauce, tossing until fully coated.
- Return chicken strips to the skillet, folding gently into the creamy sauce.
- Use reserved pasta water if the sauce needs thinning.
- Plate pasta hot, topped with Cajun garlic chicken.
- Garnish with parsley, extra Parmesan, and a sprinkle of Cajun seasoning.