Description

This indulgent Cheesy Garlic Cajun Chicken Bowtie Pasta combines perfectly cooked bowtie pasta with succulent, spiced chicken breasts and a rich, creamy Alfredo sauce infused with garlic and Cajun seasoning. Topped with fresh parsley and a hint of lemon juice, this dish delivers a harmonious blend of spicy, creamy, and savory flavors that make it an irresistible comfort meal for any pasta lover.

Ingredients

Scale

Pasta

8 ounces Bowtie Pasta (Feel free to use any pasta type you love.)

Protein

2 pieces Boneless Skinless Chicken Breasts (Swap for turkey or tofu for a lighter alternative.)

Seasonings and Oils

1.5 tablespoons Cajun Seasoning (Opt for low-sodium to manage salt levels.)
1 teaspoon Fine Sea Salt (Adjust based on your Cajun seasoning’s saltiness.)
1 teaspoon Black Pepper (Substitute with white pepper for a more subtle flavor.)
2 tablespoons Olive Oil (Vegetable oil works just as well.)
2 tablespoons Unsalted Butter (Margarine can be used for a dairy-free option.)

Aromatics and Dairy

4 cloves Garlic, minced (Fresh is best, but garlic powder can save time.)
1 cup Heavy Cream (Light cream or coconut cream are alternatives for a lighter dish.)
1 cup Freshly Grated Parmesan Cheese (Fresh is recommended for the best texture.)

Additional Ingredients

0.5 cup Reserved Pasta Water (Using broth can enhance flavor.)
2 tablespoons Chopped Fresh Parsley (Chives or basil can be substituted.)
Red Pepper Flakes (Optional for extra heat.)
1 tablespoon Fresh Lemon Juice (Replace with distilled vinegar if desired.)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
Sear the Chicken: Season the chicken breasts evenly with Cajun seasoning, fine sea salt, and black pepper. Heat olive oil in a skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until cooked through and golden brown. Remove the chicken from the skillet, let it rest for a few minutes, then slice into strips.
Prepare the Sauce Base: In the same skillet used for the chicken, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 30-60 seconds, stirring frequently until fragrant but not browned.
Make the Alfredo Sauce: Gradually pour the heavy cream into the skillet, whisking continuously. Add the remaining Cajun seasoning and let the sauce simmer gently for 2-3 minutes to thicken and meld the flavors. Then, whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
Combine Pasta and Sauce: Add the drained pasta to the skillet with the Alfredo sauce and toss to coat thoroughly. If the sauce is too thick, adjust the consistency by stirring in the reserved pasta water a little at a time until desired creaminess is reached.
Serve and Garnish: Plate the creamy Cajun pasta, top with the sliced Cajun chicken, and sprinkle with chopped fresh parsley and optional red pepper flakes for extra heat. Finish with a drizzle of fresh lemon juice for brightness and serve hot with extra Parmesan cheese on the side.

Notes

Use low-sodium Cajun seasoning or adjust the added salt to control sodium levels.
Swap chicken breasts for turkey or tofu for a lighter or vegetarian option.
Substitute heavy cream with light cream or coconut cream to reduce fat content.
Reserved pasta water helps in adjusting the sauce’s consistency without diluting flavor.
Freshly grated Parmesan cheese provides the best texture and melting quality compared to pre-grated varieties.
For dairy-free, use margarine instead of butter and a non-dairy cream alternative.
Add red pepper flakes cautiously to control the spice level.