This Garlic Parmesan Chicken Bowtie Pasta is one of those dishes that feels both indulgent and approachable at the same time. It’s creamy, cheesy, and packed with bold Cajun flavors that give it a satisfying kick without overpowering the gentle richness of the sauce. I often turn to this recipe when I want a comforting dinner that feels a little special but doesn’t take all night to make.
I remember the first time I made this dish, I was looking for a way to bring some exciting flavors to a simple pasta dinner. The Cajun seasoning is paired with a blend of three cheeses: mozzarella, cheddar, and Parmesan. a classic comfort food into something lively and flavorful. The bowtie pasta, also known as farfalle, holds onto the sauce beautifully with its ridges and pinched centers, making sure every bite is creamy and cheesy.
If you love creamy pasta dishes with a little spice and plenty of cheesy goodness, this recipe is going to become a favorite in your kitchen. It’s easy to customize with your favorite herbs or extra veggies, and it reheats well for leftovers that taste just as good as the first night.
Essential Elements and Equipment
To get this dish just right, a few key tools and ingredients are essential:
- Large skillet or sauté pan: You’ll cook the chicken and make the sauce all in one pan, which helps the flavors come together and keeps cleanup simple. A wide skillet works best for even cooking and tossing the pasta.
- Bowtie (farfalle) pasta: Its unique shape with ridges and pinched centers holds onto the creamy sauce perfectly, giving a great texture contrast.
- Olive oil and butter: Used for searing the chicken and building the rich garlic butter sauce base.
- Parmesan cheese: Used twice, once for crusting the chicken for a golden sear, and again in the sauce to add sharp, nutty flavor.
- Heavy cream and chicken broth: Create the velvety sauce that melts the cheeses into a rich, luscious coating for the pasta.
- Cream cheese, mozzarella, and cheddar: These three cheeses blend for a perfect balance of creaminess, stretchiness, and sharpness in the sauce.
- Cajun seasoning and smoked paprika: Bring smoky, spicy warmth that gives the dish its signature kick.
- Garlic: Fresh minced garlic enhances the sauce and infuses the chicken with robust flavor.
- Italian seasoning, dried basil, and crushed red pepper flakes: Add herbaceous notes and optional heat to round out the sauce.
What Makes This Recipe Work
- Parmesan crust on the chicken: Pressing Parmesan onto the chicken before searing creates a flavorful golden crust that locks in moisture and adds texture.
- Garlic butter finish on chicken: Adding butter and garlic toward the end of cooking coats the chicken in a fragrant, flavorful glaze that complements the Cajun spices.
- Balanced Cajun seasoning: The combination of Cajun seasoning and smoked paprika brings just the right amount of heat and smokiness without overpowering the creamy sauce.
- Three-cheese sauce blend: Cream cheese gives richness and body, mozzarella adds melt and stretch, and cheddar brings a sharp, tangy flavor combined with Parmesan for nuttiness, the sauce becomes velvety and complex.
- Roux-based sauce: The butter and flour roux thickens the sauce perfectly, preventing it from being too thin or watery, while the slow addition of milk and cheeses ensures smoothness.
- Bowtie pasta texture: The ridges and pinched centers of farfalle hold the thick sauce exceptionally well, so every forkful is coated and satisfying.
- Herbs and seasoning: Italian seasoning and basil add a subtle herbal layer, while crushed red pepper flakes bring optional heat to balance the richness.
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, sliced into thin strips
- 12 ounces bowtie (farfalle) pasta
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (for crusting the chicken)
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¾ cup grated Parmesan cheese (for the sauce)
- 2 ounces cream cheese, softened
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Chopped parsley or dried herbs, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package instructions. Drain and set aside.
Step 2: While the pasta cooks, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Press the grated Parmesan cheese onto each piece of chicken to create a light crust.
Step 3: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 4 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Step 4: In the last minute of cooking, add 1 tablespoon of butter and half the minced garlic to the skillet. Stir well to coat the chicken in the garlic butter. When the garlic is fragrant and sizzling, transfer the chicken to a plate and keep it warm.
Step 5: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the rest of the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant.
Step 6: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Step 7: Whisk in the softened cream cheese until the sauce is smooth. Gradually stir in the mozzarella, cheddar, and Parmesan cheeses, stirring constantly until the sauce is thick, rich, and velvety.
Step 8: Season the sauce with Italian seasoning, dried basil, and crushed red pepper flakes if using. Taste and adjust the salt and pepper as needed. Let the sauce simmer for 2 to 3 minutes to let the flavors meld and the sauce thicken.
Step 9: Add the cooked bowtie pasta to the sauce and toss gently until fully coated. Let it sit on low heat for a minute to thicken further and soak up the flavors.
Easy Variations to Try
This dish is wonderfully versatile and easy to adapt based on your preferences or what you have on hand.
- Swap the pasta: While bowtie pasta is perfect for catching the sauce, penne, rigatoni, or even farfalle work beautifully as well. For a lighter option, try whole wheat or gluten-free pasta.
- Adjust the spice: If you prefer a milder version, reduce the Cajun seasoning or omit the crushed red pepper flakes. For more heat, add extra Cajun seasoning or a dash of cayenne pepper.
- Add veggies: Incorporate sautéed mushrooms, bell peppers, or spinach into the sauce for extra flavor and nutrition. Add them after cooking the garlic or toss in fresh spinach at the end to wilt gently.
- Change the protein: Substitute chicken with shrimp or smoked sausage for a different twist. Cook shrimp separately and add it toward the end, or slice smoked sausage and brown it with the garlic butter.
- Cheese swaps: Try swapping cheddar for Monterey Jack or Colby for a milder, creamier cheese. Parmesan can be replaced with Pecorino Romano for a sharper bite.
- Make it dairy-free: Use plant-based cream cheese, shredded vegan cheese, and a non-dairy milk such as oat or almond. Skip the butter or use a plant-based spread. The flavor will be different but still satisfying.
How to Serve
This rich and creamy Cajun chicken pasta pairs beautifully with fresh, simple sides to balance the meal.
- Salad: A crisp green salad with lemon vinaigrette or a tangy balsamic dressing cuts through the richness perfectly. Add ingredients like cherry tomatoes, cucumbers, or radishes for crunch.
- Vegetables: Roasted or steamed vegetables such as asparagus, broccoli, or green beans add color and a healthy touch. Garlic-roasted Brussels sprouts or sautéed zucchini also work well.
- Bread: Garlic bread or warm, crusty rolls are ideal for soaking up any extra sauce and complement the flavors.
- Light sides: For a refreshing contrast, serve with a cucumber and tomato salad dressed with olive oil and fresh herbs.
- Beverages: Sparkling water with a slice of lemon or lime or iced tea.
Serving with fresh, crisp, or acidic sides helps keep the meal well-rounded and satisfying.
Recipe Tips
- Use room temperature cream cheese: This helps it melt smoothly into the sauce without lumps.
- Don’t overcrowd the pan: When cooking the chicken, make sure the pieces are in a single layer for an even sear and golden crust. Cook in batches if needed.
- Whisk the roux thoroughly: When making the sauce base with butter and flour, continuous whisking prevents lumps and ensures a silky texture.
- Add milk gradually: Pour the milk slowly into the roux while whisking to create a smooth sauce.
- Taste before seasoning: Cheeses can add saltiness, so season with salt and pepper carefully.
- Reheat leftovers gently: Warm the pasta in a skillet over low heat with a splash of milk or broth to refresh the sauce without drying it out.
- Garnish just before serving: Fresh herbs like parsley or chives brighten the dish visually and add fresh flavor.
Cooking Notes
- Cut chicken strips uniformly for even cooking.
- Avoid burning garlic; sauté just until fragrant for the best flavor.
- Use medium heat for simmering the sauce to prevent scorching.
- Stir continuously when adding cheese to prevent clumping.
- Adjust seasoning at the end to get the perfect balance.
- Serve immediately for the best texture and flavor, as pasta can absorb sauce and thicken over time.
Nutritional Information (per serving, approximate)
- Calories: 830
- Protein: 50 grams
- Fat: 50 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Sodium: 900 milligrams
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They tend to be juicier and more forgiving if slightly overcooked. Just adjust cooking time accordingly to ensure they are cooked through.
How spicy is this dish?
The Cajun seasoning adds a moderate amount of heat, balanced by the creamy cheese sauce. You can easily adjust the spice level by using less seasoning or omitting the crushed red pepper flakes.
Can I make this recipe ahead of time?
You can prepare the sauce and chicken ahead of time and cook the pasta fresh when ready to serve. Store the sauce and chicken in the refrigerator for up to two days. Reheat gently on the stove with a splash of milk or broth.
What if I don’t have all the cheeses?
You can make substitutions based on what you have. For example, use extra mozzarella if you don’t have cheddar, or swap Parmesan with Pecorino Romano. Keep in mind the flavor and texture will vary slightly.
Conclusion
This Garlic Parmesan Chicken Bowtie Pasta in Three-Cheese Cajun Sauce is a wonderful blend of creamy, cheesy indulgence and bold, spicy flavor. It’s a dish that elevates weeknight dinners without demanding a lot of time or complicated steps. The crispy Parmesan-crusted chicken pairs perfectly with a velvety, cheesy Cajun sauce that clings beautifully to the bowtie pasta.
What I appreciate most is how this recipe balances richness with just the right amount of heat and herbal notes. It’s easy to customize, and it’s a guaranteed crowd-pleaser that satisfies both adults and kids. Whether you’re looking for a comforting meal to enjoy with family or a dish to impress friends with minimal effort, this pasta fits the bill.
Give it a try and feel free to experiment with your favorite herbs, spice levels, or veggies. There’s nothing quite like digging into a creamy pasta dish that’s bursting with flavor and made from scratch. Enjoy every delicious bite and happy cooking!
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Garlic Parmesan Chicken Bowtie Pasta in Three-Cheese Cajun Sauce
- Total Time: 30–35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, sliced into thin strips
- 12 ounces bowtie (farfalle) pasta
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (for crusting the chicken)
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¾ cup grated Parmesan cheese (for the sauce)
- 2 ounces cream cheese, softened
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- Chopped parsley or dried herbs, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to package instructions. Drain and set aside.
Step 2: While the pasta cooks, season the chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper. Press the grated Parmesan cheese onto each piece of chicken to create a light crust.
Step 3: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 4 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Step 4: In the last minute of cooking, add 1 tablespoon of butter and half the minced garlic to the skillet. Stir well to coat the chicken in the garlic butter. When the garlic is fragrant and sizzling, transfer the chicken to a plate and keep it warm.
Step 5: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the rest of the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant.
Step 6: Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Step 7: Whisk in the softened cream cheese until the sauce is smooth. Gradually stir in the mozzarella, cheddar, and Parmesan cheeses, stirring constantly until the sauce is thick, rich, and velvety.
Step 8: Season the sauce with Italian seasoning, dried basil, and crushed red pepper flakes if using. Taste and adjust the salt and pepper as needed. Let the sauce simmer for 2 to 3 minutes to let the flavors meld and the sauce thicken.
Step 9: Add the cooked bowtie pasta to the sauce and toss gently until fully coated. Let it sit on low heat for a minute to thicken further and soak up the flavors.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Nutrition
- Calories: 830
- Sodium: 900
- Fat: 50
- Carbohydrates: 45
- Fiber: 2
- Protein: 50