Description
Creamy Cajun Chicken Alfredo with Garlic Parmesan Bowtie Pasta combines tender, Cajun-spiced chicken with perfectly cooked bowtie pasta, all wrapped in a luxurious garlic parmesan cream sauce. It’s bold, rich, and irresistibly satisfying—perfect for a cozy family dinner or a meal to impress guests.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Pasta:
- 12 ounces bowtie pasta (farfalle)
- Salt (for pasta water)
For the Sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese (plus extra for garnish)
- Salt and black pepper, to taste
- ½ teaspoon Italian seasoning (optional)
- ¼ teaspoon crushed red pepper flakes (optional)
Garnish:
- Fresh parsley, chopped
Instructions
-
Season the Chicken
Pat chicken pieces dry and toss with Cajun seasoning. -
Cook the Pasta
Boil bowtie pasta in salted water until al dente. Reserve ½ cup pasta water, then drain. -
Sear the Chicken
In a large skillet, heat olive oil and butter over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and keep warm. -
Make the Sauce
In the same skillet, melt butter. Sauté garlic for 30 seconds to 1 minute. Add heavy cream, whisking to deglaze the pan. Simmer for 4-5 minutes. -
Add Parmesan & Season
Gradually whisk in Parmesan. Season with salt, pepper, Italian seasoning, and crushed red pepper flakes. -
Combine Pasta & Sauce
Toss cooked pasta into the sauce. Adjust consistency with reserved pasta water if needed. -
Add Chicken & Garnish
Return chicken to skillet. Heat through for 1-2 minutes. Garnish with parsley and extra Parmesan. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 25 minutes