Indulgent Creamy Cajun Chicken Bowtie Pasta with Garlic Cheese Sauce
Juicy Cajun-seasoned chicken served over tender bowtie pasta tossed in a rich garlic cheese sauce made with cheddar, mozzarella, and cream. This comforting one-skillet pasta is perfect for weeknight dinners or special occasions.
Equipment
- large skillet
- large pot
Ingredients
- 2 chicken breasts
- 2 tbsp Cajun seasoning
- 8 oz bowtie pasta
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Pat the chicken breasts dry and season both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from the skillet and let rest.
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente, about 10–12 minutes. Reserve 1 cup of pasta water, drain the pasta, and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant without browning.
- Pour in the heavy cream and stir well. Gradually add the cheddar and mozzarella cheeses, stirring continuously until melted and smooth. Add reserved pasta water as needed to thin the sauce.
- Add the cooked bowtie pasta to the skillet and toss until evenly coated in the creamy sauce. Warm over low heat for about 2 minutes.
- Slice the rested chicken and arrange it over the pasta. Sprinkle with chopped parsley and serve immediately.
Notes
Chicken can be substituted with turkey or tofu. Bowtie pasta may be replaced with penne or fusilli. Half-and-half or dairy-free cream may be used instead of heavy cream. Monterey Jack, Gouda, or provolone are excellent cheese alternatives. Reserve pasta water to adjust the sauce consistency.