Some of the best dinners in my kitchen have come from those “what can I make with what I’ve got?” moments. That’s exactly how this Velveeta Alfredo Chicken Bowties in Cajun Garlic Parmesan Cream was born. I had a pack of bowtie pasta, a couple of chicken breasts, and half a block of Velveeta sitting in the fridge, and instead of running to the store, I decided to wing it. What happened that night quickly became one of my family’s favorite meals.
The bowties were just right for soaking up every bit of the cheesy sauce, and the Cajun garlic chicken gave it that smoky, flavorful bite that kept us coming back for more. The sauce itself was rich and velvety, made with Velveeta, Parmesan, mozzarella, and cream cheese, it hugged every piece of pasta like it was meant to be there. Now, this recipe is one I make again and again.
Essential Elements and Equipment
To make this recipe come together seamlessly, you’ll want to have the right basics ready:
- Large skillet: Perfect for cooking the chicken and then building the creamy sauce. A deep skillet works best so you can combine everything at the end without spilling.
- Whisk: Essential for smoothing out the flour when you’re making the roux and keeping the sauce lump-free.
- Sharp knife and cutting board: For cutting the chicken into even pieces that cook quickly and stay tender.
- Colander: To drain the pasta once it’s cooked al dente.
- Cheese grater: Freshly grated Parmesan melts better and adds a nuttier flavor.
Ingredient-wise, don’t skimp on the cheese variety. The mix of Velveeta, Parmesan, mozzarella, and cream cheese is what gives this dish its creamy body and balanced flavor.
What Makes This Recipe Work
- Velveeta for creaminess: Some people hesitate to use Velveeta, but in this sauce, it melts into the smoothest, dreamiest texture you can imagine.
- Cajun seasoning for balance: The spices bring out smoky, slightly spicy flavors that cut through the richness.
- Garlic butter base: The sauce starts with butter and garlic, building that familiar, cozy flavor foundation.
- Cheese trio: The combo of Velveeta, Parmesan, and mozzarella means you get sharpness, creaminess, and gooey melt all in one bite.
- Bowtie pasta texture: Those little ridges and folds are ideal for holding onto the sauce, making every bite flavorful.
- One-pan finish: Tossing the pasta and chicken into the skillet at the end means everything is coated evenly and nothing feels left out.
Ingredients You’ll Need
When it comes to comfort food, I like to keep things simple but flavorful. This recipe leans on pantry staples and a few cheesy heroes to make that velvety Cajun garlic Parmesan cream sauce. Here’s what you’ll need:
- 1 pound bowtie pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
Step-by-Step Preparation
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 minutes, depending on the brand. Drain well and set aside. If you’re not ready to use it right away, toss it with a drizzle of olive oil to prevent sticking.
Step 2: While the pasta cooks, place the chicken pieces in a large bowl. Drizzle with olive oil, then sprinkle on Cajun seasoning, garlic powder, and paprika. Toss until every piece is evenly coated in that smoky, garlicky blend.
Step 3: Heat a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without moving too much; you want that golden-brown color. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked. Remove from the skillet and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Whisk in the flour and let it cook for 1–2 minutes to form a roux that will give the sauce its creamy body.
Step 5: Gradually whisk in the milk, starting with a splash to loosen the roux, then adding the rest. Keep whisking until smooth, then bring to a gentle simmer so it begins to thicken.
Step 6: Reduce the heat to low and stir in the Velveeta and cream cheese until melted. Add the Parmesan and mozzarella, stirring until the sauce is velvety and smooth. Taste and season with salt and pepper.
Step 7: Add the pasta and cooked chicken back to the skillet. Gently toss until every bowtie and piece of chicken is coated in that rich Cajun garlic cheese sauce. If it’s too thick, stir in a splash of milk to loosen.
Step 8: Serve immediately, family-style or on individual plates, topped with extra Parmesan or fresh parsley for a simple finishing touch.
Easy Variations to Try
This recipe is already rich and satisfying, but it’s also one that you can easily adapt to your family’s preferences or dietary needs. Here are a few ideas that have worked well in my kitchen:
- Protein swaps: Instead of chicken, try shrimp, steak strips, or even turkey breast. Shrimp cook in just a few minutes and pair beautifully with Cajun spice and creamy cheese sauce.
- Vegetable boost: Add broccoli florets, spinach, or roasted red peppers. Stir them into the sauce right before adding the pasta.
- Spice levels: Cajun seasoning can vary in heat. If your family prefers milder dishes, cut the amount in half.
- Cheese choices: Velveeta makes the sauce silky smooth, but you can mix in Monterey Jack or provolone for a slightly different flavor. Just be sure to keep enough melted cheese so the sauce doesn’t lose its creaminess.
- Gluten-free option: Swap the bowtie pasta for a gluten-free pasta brand and use a gluten-free flour blend for the roux. The creamy sauce still comes out just as delicious.
How to Serve
- Garnish: A sprinkle of freshly grated Parmesan or a handful of chopped parsley adds freshness and color. For an extra touch, drizzle a little of the cheesy sauce over the chicken before serving.
- Family-style option: For gatherings, serve everything on a large platter. It encourages guests to scoop out generous portions and creates a cozy, welcoming vibe at the table.
- Side dishes: Keep the sides simple so they don’t compete with the richness. A crisp green salad with a light vinaigrette balances the creamy pasta. Roasted vegetables like asparagus, zucchini, or green beans pair nicely, too.
- Bread pairing: Garlic bread or warm dinner rolls are perfect for soaking up the extra sauce left on the plate.
- Drinks: Refreshing choices like iced tea, lemonade, or sparkling water with lemon slices keep the meal light and balanced.
Recipe Tips
- Don’t overcook the chicken: Bite-sized pieces cook quickly, so keep an eye on them. Pull them from the skillet as soon as they’re golden and cooked through to keep them juicy.
- Freshly grated cheese: Pre-shredded cheeses often have a coating that prevents smooth melting. Grating Parmesan and mozzarella yourself makes the sauce creamier.
- Whisk constantly: When adding milk to the roux, whisk steadily to avoid lumps and create a silky base for the sauce.
- Reserve pasta water: A splash of that starchy water can loosen the sauce if it gets too thick after combining with pasta and chicken.
- Season gradually: Cajun seasoning blends vary, so taste as you go to avoid overpowering the sauce.
- Reheating leftovers: Warm gently over low heat with a splash of milk to bring the sauce back to its creamy texture. Avoid microwaving on high, which can separate the sauce.
Cooking Notes
- Use a cast-iron skillet or heavy-bottomed pan for the best sear on the chicken.
- Let the chicken sit undisturbed for a minute or two on each side to get that golden crust.
- Low heat is key when melting the cheeses into the sauce; rushing it can cause the sauce to break.
- Bowtie pasta is ideal because it holds the sauce, but penne or rotini work well if that’s what you have.
- Leftovers should be stored in an airtight container in the fridge for up to three days.
Nutritional Information
- Calories: ~750 per serving
- Protein: 48g
- Fat: 34g
- Carbohydrates: 52g
- Fiber: 3g
- Sodium: 920mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
FAQs
Can I use half-and-half instead of milk?
Yes, half-and-half will still give you a creamy sauce, though it may be a little richer. If you want a lighter version, you can also use 2% milk, though the sauce won’t be as thick.
What if I don’t have Velveeta?
You can substitute with extra cream cheese and shredded cheddar, though the texture will be a little less silky. Velveeta is what makes this dish melt-in-your-mouth smooth.
Can I make this ahead of time?
Yes, you can prepare the sauce and chicken a day in advance. Store them separately in the fridge and combine with freshly cooked pasta when ready to serve.
Is this recipe freezer-friendly?
This dish is best enjoyed fresh. The creamy sauce may separate when thawed. If you need to freeze it, store only the cooked chicken and pasta, then make the sauce fresh when reheating.
Conclusion
Velveeta Alfredo Chicken Bowties in Cajun Garlic Parmesan Cream is one of those meals that combines comfort and bold flavor in a way that feels special every time you make it. The pasta clings to the velvety sauce, the Cajun-spiced chicken brings just the right kick, and the mix of cheeses creates a creaminess you can’t stop going back for. It’s hearty enough for family dinners, yet simple enough for busy nights when you want something fast but still indulgent.
The beauty of this dish is its flexibility. You can swap proteins, sneak in vegetables, or play with spice levels, and it always turns out satisfying. Whether you serve it on weeknights or at a gathering, it has that crowd-pleasing magic that makes people reach for seconds. Try it once, and I’m confident it will earn a permanent spot in your rotation of go-to dinners.
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Velveeta Alfredo Chicken Bowties in Cajun Garlic Parmesan Cream
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound bowtie pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 minutes, depending on the brand. Drain well and set aside. If you’re not ready to use it right away, toss it with a drizzle of olive oil to prevent sticking.
Step 2: While the pasta cooks, place the chicken pieces in a large bowl. Drizzle with olive oil, then sprinkle on Cajun seasoning, garlic powder, and paprika. Toss until every piece is evenly coated in that smoky, garlicky blend.
Step 3: Heat a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without moving too much; you want that golden-brown color. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked. Remove from the skillet and set aside.
Step 4: In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Whisk in the flour and let it cook for 1–2 minutes to form a roux that will give the sauce its creamy body.
Step 5: Gradually whisk in the milk, starting with a splash to loosen the roux, then adding the rest. Keep whisking until smooth, then bring to a gentle simmer so it begins to thicken.
Step 6: Reduce the heat to low and stir in the Velveeta and cream cheese until melted. Add the Parmesan and mozzarella, stirring until the sauce is velvety and smooth. Taste and season with salt and pepper.
Step 7: Add the pasta and cooked chicken back to the skillet. Gently toss until every bowtie and piece of chicken is coated in that rich Cajun garlic cheese sauce. If it’s too thick, stir in a splash of milk to loosen.
Step 8: Serve immediately, family-style or on individual plates, topped with extra Parmesan or fresh parsley for a simple finishing touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750
- Sodium: 920
- Carbohydrates: 52
- Protein: 48