Some recipes don’t just fill your plate; they bring warmth, energy, and excitement to your kitchen. This Cajun Garlic Chicken Bowties in Spicy Provolone Mozzarella Sauce was one of those meals that came together on a whim but instantly earned a place in my regular dinner lineup. It started on a Friday night when everyone was craving something creamy, cheesy, and just a little spicy.
I opened the fridge and saw chicken, a few kinds of cheese, and some leftover bowtie pasta sitting on the shelf. Within an hour, the house smelled incredible, the scent of Cajun seasoning sizzling in butter, garlic browning gently, and cheese melting into a luscious sauce.
Kitchen Essentials You’ll Need
To make this dish effortlessly smooth from start to finish, you’ll need a few basic tools:
- Large pot: For boiling the bowtie pasta evenly.
- Deep skillet or sauté pan: This is where the magic happens, cooking the chicken and making the sauce.
- Whisk: Essential for blending the sauce and preventing lumps after adding flour and cream.
- Wooden spoon or spatula: Great for stirring the chicken and incorporating the sauce.
- Measuring cups and spoons: To keep the balance of cheese and seasoning just right.
Using the right pan size helps keep everything evenly coated without overcrowding the ingredients. I prefer a wide skillet for this dish since it allows the sauce to thicken gently and wrap around every bowtie perfectly.
Why You’ll Love This Cajun Garlic Chicken Bowties
• It has the perfect mix of creamy and spicy flavors.
• The sauce clings beautifully to the bowties, ensuring every bite is flavorful.
• You can make it in under 40 minutes with simple ingredients.
• It’s bold, comforting, and family-approved.
• The balance between mozzarella, provolone, and Parmesan gives it incredible depth.
• The leftovers taste even better the next day.
This dish blends classic Southern-style Cajun spice with the smoothness of Italian-inspired cheese. The garlic, butter, and cream form the foundation of a sauce that’s velvety and slightly smoky.
It’s the kind of pasta that’s hearty enough for a weekend dinner but still quick enough for a weeknight craving. Whether you love a little heat or just want something rich and comforting, this one hits the mark every single time.
The Ingredients
12 ounces bowtie pasta
1½ pounds boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
Salt and pepper to taste
1 small onion, diced
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1½ cups heavy cream
4 ounces cream cheese, softened
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Chopped parsley for garnish
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente, about 10–11 minutes. Drain and set aside, tossing lightly with a bit of olive oil to keep it from sticking.
Step 2: Season the chicken pieces with Cajun seasoning, garlic powder, salt, and black pepper. Toss until the seasoning evenly coats each piece.
Step 3: Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and sear for about 6–7 minutes, flipping halfway through until golden brown and fully cooked. The edges should be slightly crisp with a smoky aroma. Remove the chicken from the skillet and set it aside.
Step 4: Lower the heat to medium. Melt the remaining butter in the same skillet, letting it absorb the leftover flavor from the chicken. Add the diced onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Don’t let it brown.
Step 5: Sprinkle the flour evenly over the onion mixture and stir continuously for about one minute. This step thickens the sauce later, so don’t rush it.
Step 6: Slowly pour in the chicken broth while whisking to smooth out any lumps. Then add the heavy cream, stirring gently until it’s fully incorporated. The sauce will start to thicken as it warms. Keep whisking to maintain that silky texture.
Step 7: Add the softened cream cheese to the pan and stir until completely melted into the sauce. Gradually add the provolone, mozzarella, and Parmesan, one handful at a time, stirring until each batch melts before adding the next.
Step 8: Return the cooked chicken to the skillet and toss it in the sauce. Stir in the cooked bowtie pasta and mix until everything is evenly coated. Let it simmer for about 2–3 minutes so the pasta absorbs the Cajun flavor and creamy sauce.
Step 9: Taste the sauce and adjust the seasoning if needed more Cajun for heat, more salt for balance, or a touch more Parmesan for richness.
Step 10: Serve immediately while the sauce is hot and silky. Garnish with freshly chopped parsley for color and a hint of freshness.
Fun Variations You Can Try
What makes this recipe so special is how easily you can make it your own. Every cook has their own twist, and this creamy Cajun pasta invites creativity.
• Make it with shrimp: If you love seafood, try replacing the chicken with shrimp. It cooks quickly and pairs beautifully with the spicy, garlicky cream sauce. Just sauté the shrimp until pink and slightly curled, then toss them into the sauce near the end so they stay tender.
• Add sausage for smoky depth: Smoked or andouille sausage brings a heartier flavor and a touch of spice that complements the creamy base. Slice it thin and brown it before starting your sauce; it’ll add layers of richness that taste like restaurant-style Cajun pasta.
• Load up on veggies: You can sneak in vegetables without losing that cheesy flavor. Spinach, mushrooms, or roasted red peppers blend beautifully with the cream sauce. They also add texture and a little color contrast.
• Turn down the heat: If you’re cooking for kids or someone sensitive to spice, use a milder Cajun blend or reduce the amount by half. You can always add more heat later with a sprinkle of red pepper flakes.
• Go extra cheesy: If you’re the kind who loves stretchy cheese pulls, add an extra half cup of mozzarella or a handful of provolone right before serving. It melts into the sauce and makes it irresistibly gooey.
• Try different pasta shapes: Bowties hold the sauce well, but rigatoni, penne, or rotini work perfectly too. Anything with ridges or pockets that can catch the sauce is a great choice.
These variations make this dish so flexible that you can serve it on a busy weeknight or at a cozy weekend dinner party, and it always feels like something new.
How I Love to Serve It
This Cajun Garlic Chicken Bowties dish is all about balance. I like to serve it family-style in a big shallow bowl, letting everyone scoop their perfect bite of chicken and pasta together. The sauce pools slightly at the bottom, which makes every forkful rich and satisfying.
For sides, I often go for simple options that complement the creaminess, something like roasted vegetables, a crisp garden salad, or garlic bread.
If I’m serving guests, I sometimes sprinkle a little extra Parmesan over the top just before bringing it to the table. It melts slightly into the sauce and gives the dish that glossy, golden finish that looks as good as it tastes. And if I’m cooking for family, it usually never even makes it to the table before someone is sneaking a bite straight from the pan.
Helpful Tips from My Kitchen
- Always start with room temperature cream cheese it melts smoothly into the sauce.
- Freshly grated cheese melts better than pre-shredded cheese and gives a cleaner flavor.
- Cook your pasta just shy of fully done; it will finish cooking in the sauce and absorb more flavor.
- Don’t let the garlic brown; it should just turn fragrant before adding other ingredients.
- A splash of reserved pasta water can help loosen the sauce if it becomes too thick.
- When reheating, add a tablespoon or two of cream to bring back the original texture.
Important Cooking Reminders
• Taste the sauce before adding the pasta. You can always adjust the spice level.
• Keep the heat medium to prevent the cream from curdling.
• Use a whisk when adding flour to the butter mixture to avoid lumps.
• Stir constantly when adding cheese so it melts evenly.
• Don’t overcrowd the skillet when searing chicken; it browns best when it has space.
• Serve immediately for the best texture and creaminess.
Nutritional Information (Estimated)
Calories: 770 per serving
Protein: 43g
Carbohydrates: 48g
Fat: 46g
Sodium: ~860mg
(Values may vary depending on ingredients used.)
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Common Questions You Might Have
Can I make this ahead of time?
Yes, you can prepare the sauce and chicken in advance. Store them separately from the pasta in the fridge for up to two days. Reheat gently on the stove with a little extra cream before combining everything.
Can I use milk instead of heavy cream?
You can substitute milk or half-and-half, but the sauce will be thinner and less rich. If you do, add an extra ounce of cream cheese to help thicken it up.
What if I don’t have Cajun seasoning?
You can make a quick version using paprika, garlic powder, onion powder, oregano, salt, black pepper, and a pinch of cayenne. It won’t be exactly the same but will still bring that warm, smoky flavor.
Can I freeze the leftovers?
Yes, though creamy sauces can change texture slightly after freezing. If you do freeze it, reheat slowly on low heat and whisk in a splash of cream or milk to bring it back together.
Conclusion
This Cajun Garlic Chicken Bowties in Spicy Provolone Mozzarella Sauce is one of those meals that looks and tastes like you spent hours in the kitchen, even though it comes together in under an hour. It’s creamy, bold, and full of layers: the spice of Cajun seasoning, the warmth of garlic, and the buttery smoothness of melted cheese.
What makes this recipe so loved in my kitchen is how family-friendly it is. It’s rich without being heavy, flavorful without being overwhelming, and it always leaves everyone satisfied.
So, next time you’re craving something that’s creamy, spicy, and packed with personality, pull out your skillet and make this Cajun-inspired pasta. You’ll have a dish that not only fills your kitchen with the most amazing aroma but also fills every plate with happiness.
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Cajun Garlic Chicken Bowties in Spicy Provolone Mozzarella Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Poultry
Description
A creamy and spicy pasta dish featuring Cajun seasoned chicken and a blend of three delicious cheeses.
Ingredients
- 12 ounces bowtie pasta
- 1½ pounds boneless, skinless chicken breasts, cut into pieces
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1½ cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente, about 10–11 minutes. Drain and set aside, tossing lightly with a bit of olive oil to keep it from sticking.
- Season the chicken pieces with Cajun seasoning, garlic powder, salt, and black pepper. Toss until the seasoning evenly coats each piece.
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer and sear for about 6–7 minutes, flipping halfway through until golden brown and fully cooked. The edges should be slightly crisp with a smoky aroma. Remove the chicken from the skillet and set it aside.
- Lower the heat to medium. Melt the remaining butter in the same skillet, letting it absorb the leftover flavor from the chicken. Add the diced onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Don’t let it brown.
- Sprinkle the flour evenly over the onion mixture and stir continuously for about one minute.
- Slowly pour in the chicken broth while whisking to smooth out any lumps. Then add the heavy cream, stirring gently until it’s fully incorporated. The sauce will start to thicken as it warms.
- Add the softened cream cheese to the pan and stir until completely melted into the sauce. Gradually add the provolone, mozzarella, and Parmesan, one handful at a time, stirring until each batch melts before adding the next.
- Return the cooked chicken to the skillet and toss it in the sauce. Stir in the cooked bowtie pasta and mix until everything is evenly coated. Let it simmer for about 2–3 minutes.
- Taste the sauce and adjust the seasoning if needed.
- Serve immediately while the sauce is hot and silky. Garnish with freshly chopped parsley.
Notes
For a twist, try adding shrimp or sausage, and customize the heat level to your liking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun Italian
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 5g
- Sodium: 860mg
- Fat: 46g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 150mg
Keywords: pasta, Cajun chicken, creamy sauce, family meal, quick dinner