Description

Creamy Cajun Chicken Bowtie Pasta with Garlic Cheese Sauce is a delightful blend of tender Cajun-seasoned chicken, perfectly cooked bowtie pasta, and a rich garlic cheese sauce. This comforting and flavorful dish is easy to prepare, featuring a luscious combination of cheddar and mozzarella cheeses with a hint of fresh parsley to brighten every bite.

Ingredients

Scale

Chicken & Seasoning

2 pieces Chicken Breasts (Can substitute with turkey or firm tofu.)
2 tablespoons Cajun Seasoning (Opt for homemade blends or substitute with paprika and cayenne.)

Pasta

8 ounces Bowtie Pasta (Can use fusilli or penne as alternatives.)

Cooking Fats

2 tablespoons Olive Oil (Can substitute with vegetable or canola oil.)
3 tablespoons Butter (A dairy-free alternative can use margarine.)

Sauce Ingredients

4 cloves Garlic (minced) (Fresh garlic is preferred.)
1 cup Heavy Cream (Consider half-and-half or coconut cream for a lighter version.)
1 cup Cheddar Cheese (shredded) (Could swap for Gruyère or gouda.)
1 cup Mozzarella Cheese (shredded) (Using only cheddar works perfectly as well.)
2 tablespoons Fresh Parsley (chopped) (Can substitute with chives or omit.)

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Instructions

Prepare the chicken: Pat chicken breasts dry and season both sides generously with Cajun seasoning. This ensures the chicken absorbs the bold flavors needed for a spicy, well-balanced dish.
Cook the pasta: Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package instructions, usually about 10-12 minutes, until al dente. Drain and set aside.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side or until fully cooked and golden brown. Remove chicken from skillet and let rest before slicing into bite-sized pieces.
Make the garlic cheese sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned. Slowly pour in heavy cream, stirring continuously.
Add cheeses: Gradually sprinkle in shredded cheddar and mozzarella cheese while stirring until melted and smooth, forming a creamy sauce. If the sauce is too thick, add a splash of pasta water to loosen consistency.
Combine pasta and chicken: Add cooked pasta and sliced chicken back into the skillet with the cheese sauce. Toss thoroughly to coat everything evenly and heat through for 2-3 minutes.
Finish and garnish: Stir in fresh chopped parsley for a touch of color and freshness. Taste and adjust seasoning with salt and pepper if necessary.
Serve: Divide the creamy Cajun chicken bowtie pasta among plates and enjoy immediately while warm and comforting.

Notes

You can substitute chicken breast with turkey or firm tofu for a different protein option.
If you prefer a lighter cream sauce, half-and-half or coconut cream are great alternatives to heavy cream.
Butter can be replaced with margarine for a dairy-free version.
Use gluten-free pasta to adapt this recipe for gluten sensitivities.
Adjust the Cajun seasoning amount based on your preferred spice level.
Shredded Gruyère or gouda can be used instead of cheddar for a different cheese flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to prevent sauce separation.