Description
This Easy Creamy Cajun Chicken Bowtie Pasta is a flavorful and comforting weeknight dinner perfect for busy evenings. Tender chicken breasts seasoned with Cajun spices are seared and combined with a luscious creamy cheese sauce and perfectly cooked bowtie pasta. The addition of fresh garlic and parsley adds a burst of freshness to this rich, cheesy dish that comes together in just 30 minutes.
Ingredients
Scale
Protein
- 2 pieces Chicken Breasts (or turkey breasts or tofu for lighter option)
Pasta
- 8 ounces Bowtie Pasta (can substitute with penne or farfalle)
Oils and Fats
- 2 tablespoons Olive Oil (or avocado oil or butter)
- 2 tablespoons Butter (or margarine for dairy-free)
Dairy
- 1 cup Heavy Cream (or half-and-half or coconut cream)
- 1 cup Shredded Cheddar Cheese (can use Colby jack or gouda)
- 1 cup Shredded Mozzarella Cheese (or cream cheese for tangy twist)
Seasonings and Herbs
- 1 tablespoon Cajun Seasoning (or Creole seasoning for a twist)
- 2 cloves Garlic, minced (fresh is best, garlic powder works too)
- 1/4 cup Fresh Parsley (can use cilantro or basil)
Instructions
- Season the Chicken: Pat chicken breasts dry using paper towels to remove excess moisture. Rub both sides evenly with Cajun seasoning and let them sit for 5 minutes to absorb the flavors.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 4-5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and let it rest while you prepare the pasta and sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta to use in the sauce if needed.
- Make the Creamy Sauce: In the same skillet used for chicken, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Pour in the heavy cream and stir to combine, bringing it to a gentle simmer.
- Add the Cheese: Gradually add shredded cheddar and mozzarella cheese into the cream mixture, stirring continuously until the cheeses melt and create a smooth, creamy sauce. If the sauce becomes too thick, thin it out by stirring in some of the reserved pasta water to reach the desired consistency.
- Toss Pasta and Combine: Add the drained bowtie pasta into the cheese sauce and toss gently to coat each piece thoroughly. Slice the rested chicken breasts into strips or bite-sized pieces and add them to the skillet, mixing everything together carefully to combine the flavors.
- Garnish and Serve: Sprinkle fresh parsley over the pasta for a burst of color and freshness. Serve the creamy Cajun chicken pasta immediately, optionally with garlic bread or a fresh salad on the side for a complete cozy meal.
Notes
- You can substitute chicken breasts with turkey breasts or tofu for a lighter or vegetarian option.
- For a dairy-free version, use margarine instead of butter and coconut cream instead of heavy cream.
- If you want a tangier cheese sauce, substitute mozzarella with cream cheese.
- Adjust the spiciness by varying the amount of Cajun seasoning.
- Reserve pasta water is key to adjusting the sauce thickness without diluting the flavor.
- Fresh garlic enhances flavor best, but garlic powder can be used in a pinch.
