Creamy Cajun Chicken Bowtie has a way of making any weeknight feel special. I remember the first time I tried making it myself; the smell of the Cajun spices searing in the pan, followed by that rich, velvety garlic cheese sauce coating the pasta, was absolutely divine. It’s a dish that truly satisfies, bringing a bold, comforting flavor that’s hard to resist. This Creamy Cajun Chicken Pasta is now a staple in my recipe rotation, and I can’t wait for you to experience its deliciousness too. Let’s get this amazing Cajun Chicken Bowtie Recipe started!
Why You’ll Love This Creamy Cajun Chicken Bowtie
- It’s incredibly flavorful with a perfect kick of Cajun spice.
- The creamy garlic cheese sauce is rich, velvety, and utterly decadent.
- This Cajun Chicken Pasta is a complete meal, offering protein, carbs, and deliciousness all in one bowl.
- It’s surprisingly easy to make, perfect for a weeknight dinner that tastes like a weekend treat.
- The tender, seared chicken pairs beautifully with the al dente bowtie pasta.
- This dish is wonderfully customizable to your spice preference.
- It’s a crowd-pleasing Cajun Chicken Pasta that’s sure to impress your family and friends.
- You’ll have a comforting and satisfying meal ready in under an hour.
Ingredients for Creamy Cajun Chicken Bowtie
Gathering these ingredients is the first step to creating a truly memorable Creamy Cajun Chicken Pasta. You’ll need:
- 2 large boneless, skinless chicken breasts – patted dry and ready for seasoning
- 2 tbsp Cajun seasoning – the heart of our flavor
- 1 tbsp olive oil – for searing the chicken beautifully
- 1 tsp smoked paprika (optional) – adds a subtle smoky depth
- Salt and pepper to taste – to enhance all the flavors
- 12 oz bowtie pasta – cooked al dente
- 2 tbsp unsalted butter – the base for our rich sauce
- 4 cloves garlic, minced – essential for that irresistible aroma and taste
- 2 tbsp all-purpose flour – to help thicken our Garlic Cheese Sauce
- 1 ½ cups whole milk, warm – makes the sauce wonderfully creamy
- 1 cup heavy cream – for ultimate richness and velvety texture
- 1 ½ cups freshly shredded sharp cheddar cheese – the cheesy star
- ½ cup freshly shredded mozzarella cheese – for that perfect melt
- ¼ cup grated Parmesan cheese – adds a salty, nutty finish
- Salt and black pepper, to taste – for final sauce seasoning
- Pinch of cayenne pepper (optional) – if you crave extra heat
- Fresh chopped parsley for garnish – for a pop of freshness
- Extra Parmesan for garnish – because you can never have too much
- Crushed red pepper flakes for garnish – for those who love a little extra spice
How to Make Creamy Cajun Chicken Bowtie
- Step 1: Get your oven preheated to 375°F (190°C). While that heats up, bring a large pot of generously salted water to a rolling boil. Add your bowtie pasta and cook it until it’s perfectly al dente – tender but with a slight bite. Before you drain it, scoop out and reserve about ½ cup of that starchy pasta water; it’s liquid gold for your sauce! Drain the pasta and set it aside.
- Step 2: Pat your chicken breasts completely dry with paper towels. This is key for a good sear! Rub them all over with the Cajun seasoning, smoked paprika (if you’re using it), and a little salt and pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Sear them for about 5–6 minutes per side, until they’re beautifully golden brown and cooked through. Transfer the seared chicken to a clean plate, tent it loosely with foil, and let it rest for at least 5 minutes before slicing into strips. This rest period keeps the chicken incredibly juicy.
- Step 3: In the same skillet you used for the chicken (no need to wash it!), reduce the heat to medium. Add 2 tablespoons of unsalted butter and let it melt. Toss in the minced garlic and sauté for about 30–45 seconds until it’s wonderfully fragrant – you’ll smell that delicious aroma filling your kitchen! Now, whisk in the 2 tablespoons of all-purpose flour. Cook this mixture, stirring constantly, for about 1 minute to create a light roux. This is the start of our amazing Cajun Chicken Bowtie Recipe.
- Step 4: Slowly pour in the warm milk while whisking continuously. Keep whisking to ensure there are no lumps. Then, add the heavy cream and let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it begins to thicken slightly. Reduce the heat to low. Gradually add the shredded cheddar, mozzarella, and Parmesan cheeses, a handful at a time, whisking after each addition until all the cheese is melted and the sauce is smooth and luscious. Season the sauce with salt, pepper, and that pinch of cayenne pepper if you like a little extra heat.
- Step 5: Add the drained bowtie pasta directly into the skillet with the creamy Cajun cheese sauce. Gently stir everything together until every single piece of pasta is coated in that glorious sauce. If the sauce seems a bit too thick for your liking, loosen it up with a splash or two of the reserved pasta water until it reaches your desired consistency.
- Step 6: Arrange the sliced Cajun chicken strips over the creamy pasta. For a final flourish, sprinkle generously with fresh chopped parsley, extra grated Parmesan cheese, or crushed red pepper flakes if you want that extra spicy kick. This completes your delicious Cajun Chicken Bowtie Recipe!
Pro Tips for the Best Creamy Cajun Chicken Bowtie
Here are a few tricks I’ve picked up that really elevate this dish:
- Don’t skip resting the chicken; it’s crucial for juicy, tender pieces.
- Always use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy.
- Warm your milk before adding it to the roux to prevent lumps and ensure a smoother sauce.
- Taste and adjust the seasonings before serving. You might want a bit more Cajun seasoning or a touch more salt.
What’s the secret to perfect Creamy Cajun Chicken Bowtie?
The secret lies in building layers of flavor: searing the Cajun-spiced chicken properly, making a smooth roux for the sauce, and using good quality cheese. This ensures your Spicy Chicken Bowtie Pasta is rich and delicious.
Can I make Creamy Cajun Chicken Bowtie ahead of time?
You can prepare the components ahead of time. Cook the chicken and pasta, and make the sauce separately. Store them in airtight containers in the refrigerator. Reheat the sauce gently, then combine with the pasta and chicken just before serving.
How do I avoid common mistakes with Creamy Cajun Chicken Bowtie?
Avoid overcooking the pasta; it will continue to cook in the sauce. Also, don’t boil the sauce vigorously after adding cheese, as this can cause it to separate. Gentle simmering is key!
Best Ways to Serve Creamy Cajun Chicken Bowtie
This rich and flavorful Creamy Cajun Chicken Bowtie is a complete meal on its own, but it also pairs beautifully with a few select sides. For a truly satisfying experience, I love serving it with a crisp, fresh green salad tossed with a light vinaigrette. This adds a refreshing contrast to the creamy pasta. Another fantastic pairing is some crusty garlic bread; it’s perfect for soaking up any extra delicious sauce. If you’re looking for something a bit more substantial, consider serving it alongside some steamed broccoli or roasted asparagus for a balanced and elegant meal. This Creamy Chicken Pasta with Cajun Seasoning is so versatile!
Nutrition Facts for Creamy Cajun Chicken Bowtie
Here’s a breakdown of the estimated nutritional information per serving for this delightful Creamy Cajun Chicken Bowtie:
- Calories: 720
- Fat: 39g
- Saturated Fat: 20g
- Protein: 41g
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 5g
- Sodium: 960mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Creamy Cajun Chicken Bowtie
This Creamy Cajun Chicken Bowtie is a fantastic make-ahead meal, perfect for busy weeknights. Once cooked, let the pasta cool completely before storing. I like to portion it into airtight containers, which makes grabbing a quick dinner a breeze. It will stay fresh in the refrigerator for about 3 to 4 days. If you want to keep it even longer, this dish freezes beautifully! Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, I usually thaw it overnight in the fridge. Then, gently warm it in a saucepan over low heat, adding a splash of milk or chicken broth to revive the creamy sauce. You can also microwave it, stirring halfway through, until heated through. This chicken pasta recipe is so forgiving!
Frequently Asked Questions About Creamy Cajun Chicken Bowtie
What makes this Creamy Cajun Chicken Bowtie so special?
The magic is in the balance! We combine the bold, smoky heat of Cajun seasoning with a luxuriously smooth garlic cheese sauce that coats every piece of pasta. It’s truly a comforting and flavorful dish that stands out.
Can I use a different type of pasta besides bowtie?
Absolutely! While bowtie is classic, you can definitely use other shapes like penne, rotini, or even fettuccine if you prefer. The key is to cook it al dente and ensure it’s well coated in the delicious sauce. This versatility makes it a great Cajun Flavored Chicken Pasta option.
How can I adjust the spice level of this Cajun Chicken Bowtie Recipe?
You have a lot of control here! Start with the recommended amount of Cajun seasoning and a pinch of cayenne. Taste the sauce before adding the pasta and chicken. If you want it spicier, add more Cajun seasoning or cayenne pepper a little at a time. For a milder version, use a less spicy Cajun blend or omit the cayenne.
Is this dish heavy, or can it be made lighter?
It is quite rich due to the cream and cheese, which is part of its appeal! To lighten it up slightly, you could use half-and-half instead of heavy cream, or reduce the amount of cheese. You could also add more vegetables like spinach or bell peppers to balance it out, making it a lighter Cajun Flavored Chicken Pasta.
Variations of Creamy Cajun Chicken Bowtie You Can Try
This Creamy Cajun Chicken Bowtie is fantastic as is, but I love to switch things up to keep things exciting. Here are a few ways I like to put my own spin on this dish:
- For a Vegetarian Option: Skip the chicken and load up on veggies! Sautéed mushrooms, bell peppers, onions, and zucchini work wonderfully in place of the chicken. This makes for a hearty and delicious vegetarian pasta dish.
- Spice it Up: If you’re a big fan of heat, consider this a base for a truly Spicy Cajun Chicken and Pasta. Add extra cayenne pepper to the sauce, or even toss in some diced jalapeños with the garlic for an extra kick.
- Swap the Pasta: While bowtie pasta is classic, don’t be afraid to experiment! Penne, rotini, or even fettuccine can work beautifully, offering a slightly different texture and mouthfeel to your Cajun Chicken Pasta Bowl.
- Add Creamy Elements: For an even richer sauce, you can stir in a tablespoon or two of cream cheese along with the shredded cheeses. This adds another layer of creamy indulgence to your Cajun Chicken Cream Sauce Bowtie.
Creamy Cajun Chicken Bowtie: 1 Amazing Dish
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Cajun Chicken Bowtie Pasta with Garlic Cheese Sauce features golden, seared Cajun-spiced chicken breast slices over tender bowtie pasta, all coated in a rich, velvety garlic cheese sauce. It’s a bold, comforting, and indulgent dish perfect for any occasion.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional)
- Salt and pepper to taste
- 12 oz bowtie pasta
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk, warm
- 1 cup heavy cream
- 1 ½ cups freshly shredded sharp cheddar cheese
- ½ cup freshly shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Pinch of cayenne pepper (optional)
- Fresh chopped parsley for garnish
- Extra Parmesan for garnish
- Crushed red pepper flakes for garnish
Instructions
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water before draining. Set pasta aside.
- Pat the chicken breasts dry. Rub them thoroughly with Cajun seasoning, smoked paprika (if using), and a touch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5–6 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and let it rest for 5 minutes before slicing into strips.
- In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add minced garlic and sauté for 30–45 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly to form a light roux.
- Slowly pour in warm milk while whisking continuously to avoid lumps. Follow with the heavy cream. Let it simmer gently for 2–3 minutes until slightly thickened. Lower the heat and add shredded cheddar, mozzarella, and Parmesan in small batches, whisking between each addition until fully melted and smooth. Season the sauce with salt, pepper, and a pinch of cayenne if desired.
- Add the drained bowtie pasta directly into the cheese sauce. Stir gently to coat every piece evenly. If the sauce is too thick, loosen it with a splash or two of the reserved pasta water.
- Top the pasta with the sliced Cajun chicken. Garnish with chopped fresh parsley, extra Parmesan, or crushed red pepper flakes for a finishing touch.
Notes
- Let the chicken rest before slicing to keep it juicy.
- Use freshly shredded cheese for the smoothest sauce.
- Warm milk before adding to prevent clumping.
- Taste and adjust seasoning as needed.
- Adjust the amount of Cajun seasoning and cayenne pepper to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Cajun-Inspired
Nutrition
- Serving Size: ~1½ cups
- Calories: 720
- Sugar: 5g
- Sodium: 960mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 165mg