Description
This Indulgent Creamy Cajun Chicken Bowtie Pasta combines perfectly seasoned Cajun-spiced chicken breasts with tender bowtie pasta tossed in a rich, garlic-infused cheese sauce made from cheddar and mozzarella. A comforting and flavorful dish that comes together quickly on the stovetop, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Protein and Seasoning
- 2 pieces Chicken Breasts (Can substitute with turkey or tofu)
- 2 tablespoons Cajun Seasoning (Store-bought or homemade)
Pasta
- 8 ounces Bowtie Pasta (Penne or fusilli can be used as alternatives)
Sauce Ingredients
- 1 cup Heavy Cream (Can substitute with half-and-half or dairy-free cream)
- 2 tablespoons Olive Oil (Can substitute with vegetable or canola oil)
- 2 tablespoons Butter (Substitute with more olive oil for dairy-free option)
- 3 cloves Garlic (minced) (Fresh garlic recommended)
- 1 cup Shredded Cheddar Cheese (Use any melty cheese like Monterey Jack or Gouda)
- 1 cup Shredded Mozzarella Cheese (Can pair well with provolone)
- 1/4 cup Fresh Parsley (chopped) (Swap for basil or omit if unavailable)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels, then evenly season both sides with Cajun seasoning to ensure robust flavor.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 4-5 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F. Remove the chicken from the skillet and allow it to rest to retain juices.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to the package instructions, typically 10-12 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Make the Garlic Cheese Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it brown, which can cause bitterness.
- Add Cream and Cheese: Pour in the heavy cream and stir well to combine with the garlic. Gradually add the shredded cheddar and mozzarella cheeses, stirring continuously until fully melted and smooth. If the sauce thickens too much, pour in reserved pasta water a little at a time to reach desired consistency.
- Toss Pasta with Sauce: Add the cooked bowtie pasta into the skillet with the cheese sauce. Gently toss to coat the pasta thoroughly with the creamy sauce. Warm the mixture over low heat for about 2 minutes to meld flavors.
- Serve: Slice the rested chicken breasts and arrange the slices atop the creamy pasta. Garnish with freshly chopped parsley and serve immediately for best taste and presentation.
Notes
- For a dairy-free version, substitute butter with extra olive oil and use dairy-free cream alternatives.
- Chicken can be swapped for turkey breasts or tofu for a protein variation.
- Adjust Cajun seasoning amount according to your spice preference.
- If you do not have bowtie pasta, penne or fusilli can be excellent substitutes.
- Reserve some pasta water to adjust sauce consistency as needed to prevent it from being too thick.
- Allow chicken to rest after cooking to keep it juicy when sliced.
