Description
A flavorful and creamy Cheesy Garlic Cajun Chicken Bowtie Pasta recipe that combines tender Cajun-seasoned chicken breasts with al dente bowtie pasta, all tossed in a rich Alfredo sauce made from garlic, butter, heavy cream, parmesan, and mozzarella cheeses. This quick and satisfying dish is perfect for a comforting weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 large chicken breasts
- 2 tablespoons Cajun seasoning
- Salt, to taste
- Black pepper, to taste
- Olive oil or butter, for searing
Pasta
- 10 ounces bowtie (farfalle) pasta
- Salt, for boiling water
Alfredo Sauce
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 ½ cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup reserved pasta water (optional, for thinning sauce)
- 2 tablespoons chopped parsley
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with Cajun seasoning, salt, and black pepper for a flavorful crust.
- Sear the Chicken: Heat a skillet over medium-high heat and add a drizzle of olive oil or butter. Place the chicken breasts in the skillet and cook for 4 to 6 minutes on each side until they are golden brown and fully cooked through. Remove from skillet and let rest.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Drain the pasta, reserving ½ cup of the pasta cooking water for later use.
- Prepare Alfredo Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer Cream and Cheese: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated parmesan and shredded mozzarella cheeses until the sauce is smooth, creamy, and well combined.
- Combine Pasta and Sauce: Add the cooked bowtie pasta into the sauce and toss to coat well. If the sauce is too thick, gradually stir in some of the reserved pasta water until you reach your desired consistency.
- Slice and Add Chicken: Slice the rested chicken breasts into strips or bite-sized pieces, then place them on top of the pasta.
- Garnish and Serve: Sprinkle the chopped parsley and crushed red pepper flakes over the dish for added color and a subtle spicy kick. Serve immediately while warm.
Notes
- For a milder dish, omit the crushed red pepper flakes.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- If you prefer, use other pasta shapes such as penne or fusilli instead of bowtie.
- Make sure not to burn the garlic when sautéing to avoid bitterness.
- Use freshly grated parmesan for best flavor and melting quality.
