Name: Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil; 2 tablespoons butter; 4 cloves garlic minced; 1 ½ cups heavy cream; 1 cup freshly grated Parmesan cheese; 8 ounces bowtie pasta; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons fresh parsley chopped; ½ teaspoon paprika (optional)

If you’re anything like me, you know the deep satisfaction of digging into a creamy pasta dish that delivers flavor in every single bite. This Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce is exactly that kind of dish — bold, cheesy, garlicky, and perfectly spiced with Cajun heat. It’s comfort food turned up a notch, and every time I make it, the plate is wiped clean.

I first put this recipe together on a chilly evening when I was craving something indulgent yet packed with punch. The smoky-spicy Cajun chicken balances beautifully with the creamy Alfredo and chewy bowtie pasta. Toss in plenty of parmesan and fresh garlic, and you’ve got a recipe that feels like a warm hug with attitude. Whether you’re making dinner for your family, impressing friends, or treating yourself, this one always hits the spot.

Why You’ll Love This Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

This recipe is for anyone who loves comfort food with character. You get crispy, well-seasoned chicken with a rich garlic-parmesan Alfredo coating every piece of bowtie pasta. It’s the perfect weeknight dinner, special enough for weekends, and reheats like a dream. Plus:

It’s a one-plate wonder — protein, carbs, and rich flavor all in one.
Cajun seasoning gives it a spicy edge without overwhelming the dish.
It’s quick and easy — 30 minutes from start to finish.
It satisfies pasta lovers and chicken lovers alike.

What Kind of Chicken Should I Use for Cheesy Garlic Cajun Chicken Bowtie Pasta?

For this recipe, I always go with boneless, skinless chicken breasts — they cook evenly, hold seasoning well, and slice beautifully for presentation. But if you’re more of a thigh person, boneless skinless chicken thighs work just as well and even bring a bit more juiciness to the dish. Just be sure to pound them to an even thickness so they cook through quickly and sear properly.

If you’re short on time, pre-cooked rotisserie chicken can also step in — just toss it in Cajun seasoning and sear it in a hot pan for a few minutes to crisp it up and wake up the spices. However, nothing quite compares to freshly pan-seared chicken with that crispy Cajun crust.

Options for Substitutions

This dish is versatile and forgiving — here’s how you can tweak it to suit your pantry or preferences:

Pasta: If you don’t have bowtie (farfalle), penne, rigatoni, or fettuccine are great alternatives. Anything with some shape to catch the Alfredo sauce works well.
Cheese: Parmesan is the star, but you can mix in mozzarella for extra meltiness or even a little sharp cheddar for a bolder twist.
Cajun Seasoning: If you’re out of Cajun, use a mix of paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper. Or swap it entirely with blackened seasoning.
Cream: Heavy cream is ideal, but half-and-half or even whole milk with a bit of flour can work in a pinch.
Garlic: Fresh is best, but garlic powder can substitute in a rush — just reduce the amount to avoid overpowering the dish.
Protein: Not feeling chicken? Try shrimp instead — it cooks faster and pairs perfectly with the Cajun Alfredo vibe.

Ingredients for Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

Each ingredient in this recipe plays a key role in building deep, rich flavor and perfect texture. Here’s what you’ll need and why it matters:

Boneless Skinless Chicken Breasts – The main protein, juicy and perfectly seasoned with Cajun spice to give the dish its signature kick.
Cajun Seasoning – Adds that smoky heat and complex flavor that defines the entire dish.
Olive Oil & Butter – Used for searing the chicken and building the Alfredo base. Butter adds richness; oil prevents burning.
Garlic (freshly minced) – Provides bold, aromatic flavor that pairs perfectly with the creamy sauce.
Heavy Cream – The silky base of the Alfredo sauce; it gives the dish that luscious, velvety texture.
Parmesan Cheese (freshly grated) – Melts into the cream to create a cheesy, salty, umami-rich Alfredo.
Bowtie Pasta (Farfalle) – The ideal shape to catch all the sauce in its ridges and folds.
Salt & Black Pepper – Essential for seasoning every layer of the dish.
Fresh Parsley (chopped) – Adds a burst of freshness and color to balance the richness.
Paprika (optional) – Enhances color and adds extra smoky depth if desired.

Step 1: Cook the Bowtie Pasta

Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente, according to the package instructions. Drain and set aside, reserving ½ cup of the pasta water in case you need to thin the sauce later.

Step 2: Season and Sear the Chicken

Pat the chicken breasts dry, then generously season both sides with Cajun seasoning, salt, and black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and sear for 5–6 minutes per side, or until fully cooked and a dark golden crust forms. Remove and let it rest before slicing.

Step 3: Make the Garlic Alfredo Sauce

In the same pan (don’t clean it — all those browned bits are flavor gold), reduce the heat to medium and add butter. Once melted, stir in the minced garlic and sauté for 30 seconds until fragrant.

Step 4: Add the Cream and Cheese

Pour in the heavy cream and let it gently simmer for 2–3 minutes. Slowly whisk in the grated Parmesan cheese until fully melted and the sauce is smooth and thick. Season with a pinch more Cajun seasoning, salt, and black pepper to taste.

Step 5: Combine Pasta and Sauce

Add the cooked bowtie pasta directly into the Alfredo sauce. Toss gently to coat every piece. If the sauce is too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.

Step 6: Slice Chicken and Assemble

Slice the rested Cajun chicken into strips. Plate the creamy bowtie pasta and top with the sliced chicken. Sprinkle chopped fresh parsley over the top for a bright finish.

Step 7: Serve Immediately

Serve hot with an optional sprinkle of extra Parmesan or crushed red pepper flakes for a little more heat.

How Long to Cook Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

This dish comes together surprisingly quickly, making it perfect for a weeknight dinner. Here’s a breakdown of the total cook time:

Pasta: 8–10 minutes (while you prep everything else)
Chicken: 10–12 minutes (5–6 minutes per side, depending on thickness)
Sauce: 6–8 minutes (built in the same pan for extra flavor)
Assembly: 2–3 minutes

Total Time: Around 30 minutes from start to finish. You can shave off more time by multitasking — start boiling the pasta while the chicken is cooking.

Tips for Perfect Cheesy Garlic Cajun Chicken Bowtie Pasta

Pound your chicken breasts for even cooking. This helps them cook faster and prevents dry spots.
Use freshly grated Parmesan — pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy.
Don’t overcook the pasta — go for al dente so it doesn’t get mushy when tossed in the sauce.
Taste and adjust seasoning as you go. Cajun blends can vary in salt and spice levels.
Deglaze with a splash of pasta water if the sauce feels too thick or sticky — it helps everything come together smoothly.
Rest the chicken before slicing — it locks in juices and keeps it tender.
Use a non-stick or cast-iron skillet to get that crispy, charred edge on the Cajun chicken.

Watch Out for These Mistakes While Cooking

Even with a relatively simple dish like this, a few small missteps can affect the final result. Here’s what to avoid:

Overcooking the chicken – Cajun seasoning can burn quickly due to its spices. Keep your heat at medium-high, not blazing hot, and don’t walk away from the skillet.
Using low-quality cheese – Freshly grated Parmesan melts smoothly, while pre-packaged shreds can cause clumping or a gritty texture.
Not seasoning the pasta water – It should taste like the sea. Unsalted pasta water leads to bland pasta, which weakens the whole dish.
Adding cream to high heat – This can cause separation. Simmer gently and stir constantly when adding cream and cheese.
Skipping the resting time for chicken – Slicing it immediately lets all the juices run out, leaving dry chicken behind.

What to Serve With Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

You’ve got a creamy, rich, and spicy main dish — now balance it with sides that add freshness, crunch, or lightness. Here are my go-to pairings:

Green Salad with Lemon Vinaigrette

A crisp, tangy salad cuts through the richness of the Alfredo and refreshes your palate between bites.

Garlic Bread or Breadsticks

Perfect for soaking up every drop of that creamy Cajun Alfredo sauce. Bonus points if it’s cheesy.

Roasted Broccoli or Brussels Sprouts

A bit of char, a bit of crunch — these veggies balance the dish and add depth without overpowering it.

Tomato Cucumber Salad

Fresh, juicy, and chilled. A simple salad like this offers a cooling contrast to the warm, spicy pasta.

A Glass of Dry White Wine

Sauvignon Blanc or Chardonnay complements the creamy sauce and adds a nice grown-up touch to dinner.

Grilled Asparagus with Lemon Zest

Bright, citrusy asparagus adds both elegance and a refreshing bitterness that balances Alfredo’s richness.

Sauteed Spinach with Garlic

It cooks in minutes and adds a buttery, garlicky green layer to the meal that plays well with the pasta.

Storage Instructions

Cheesy Garlic Cajun Chicken Bowtie Pasta holds up surprisingly well, which makes it great for leftovers or meal prep. Here’s how to store it properly:

Refrigerator: Store in an airtight container for up to 4 days. The sauce may thicken slightly, but a splash of milk or cream when reheating brings it right back to life.
Freezer: You can freeze it, but keep in mind that cream-based sauces may separate after thawing. If you do freeze it, let it cool completely, portion it into airtight freezer-safe containers, and use within 1 month.
Reheating: Gently reheat on the stove over low heat, stirring in a bit of milk, broth, or cream to loosen the sauce. Avoid the microwave if possible, as it can make the chicken rubbery and separate the sauce.

Estimated Nutrition (Per Serving – based on 4 servings)

Please note these are approximate values and can vary based on specific ingredients used:

Calories: 685
Protein: 39g
Carbohydrates: 42g
Fat: 39g
Saturated Fat: 20g
Fiber: 2g
Sugar: 3g
Cholesterol: 155mg
Sodium: 850mg

This dish is definitely indulgent — rich in flavor, protein-packed, and high in fat due to the Alfredo sauce. For a lighter version, consider using half-and-half instead of heavy cream and reducing the cheese slightly.

Frequently Asked Questions

How spicy is this dish?

It has a moderate kick, thanks to the Cajun seasoning. If you’re spice-sensitive, use a mild Cajun blend or reduce the amount. Want more heat? Add a pinch of cayenne or red pepper flakes.

Can I make this dish ahead of time?

Yes! You can prep the pasta, sauce, and chicken separately and store them in the fridge. Reheat and combine everything just before serving to maintain freshness and texture.

What’s the best way to reheat leftovers?

Reheat gently on the stove over low heat, adding a splash of milk or cream to revive the sauce. Microwaving is fine in a pinch, but it can dry out the chicken and make the sauce separate.

Can I use shrimp instead of chicken?

Absolutely. Shrimp is a fantastic swap and cooks much faster. Season it the same way and sauté for 2–3 minutes per side until pink and opaque.

Is there a dairy-free version of this recipe?

You can try using unsweetened almond milk or coconut cream, and a dairy-free cheese alternative. The flavor won’t be identical, but it can still be delicious with the Cajun spices.

How do I make it lighter without sacrificing flavor?

Use half-and-half instead of heavy cream, and reduce the cheese slightly. Load up on fresh herbs like parsley and add lemon juice for brightness without added calories.

What kind of Cajun seasoning do you recommend?

I love homemade blends because you can control the heat and salt levels. If buying, look for a salt-conscious mix like Slap Ya Mama, Tony Chachere’s (mild), or McCormick Cajun.

Can I double the recipe for a crowd?

Yes! This recipe scales beautifully. Just make sure to use a large enough skillet or pot so the sauce and pasta can mix evenly without spilling.

Conclusion

Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce is one of those recipes that delivers every single time. It’s creamy, spicy, savory, and downright comforting — perfect for cozy nights or impressing guests without the stress. Whether you’re a fan of bold flavors or just looking for a new pasta dish to add to your rotation, this one deserves a spot at your table.