Some evenings call for a meal that feels indulgent but still comes together without too much fuss. This recipe for Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken has become one of those go-to dinners in my home when I want to put something hearty and satisfying on the table. The bowtie pasta, with its pretty folds that hold onto every drop of creamy Alfredo sauce, makes this dish look like it took more effort than it actually did.
I still remember the first time I tested this recipe on a busy weeknight. My kids had already peeked into the kitchen and weren’t too excited about “just chicken and pasta.” But when I set their plates down steaming with Cajun-spiced chicken nestled beside cheesy bowtie pasta, their skepticism melted. Suddenly, it wasn’t “just pasta,” it was the pasta they ask for again and again. That’s what makes this meal special: simple ingredients layered in a way that feels a little extra without requiring a restaurant-style kitchen.
Essential Elements and Equipment
To make this dish smooth and easy from start to finish, a few key items and ingredients are worth having ready:
- Large pot for boiling the bowtie pasta to al dente perfection.
- Big skillet or sauté pan for searing the chicken and building the Alfredo sauce.
- Wooden spoon or whisk to stir the sauce without clumping.
- Freshly grated Parmesan cheese for the best flavor and melt.
- Heavy cream and mozzarella cheese to create that velvety Alfredo base.
- Cajun seasoning and garlic for the bold, flavorful kick in the chicken.
- A little reserved pasta water in case the sauce gets too thick.
These basics keep things moving smoothly and ensure you end up with creamy pasta and juicy chicken every time.
What Makes This Recipe Work
This dish really shines because of a few thoughtful details that make each bite taste layered and indulgent:
- The Cajun-spiced chicken: Seared until golden-brown, it brings just the right balance of smoky heat and garlic flavor that cuts through the richness of the Alfredo.
- The roux-based sauce: Butter and flour form the base before milk and cream join in. This makes the Alfredo extra smooth and helps it cling beautifully to the pasta.
- Triple cheese blend: With mozzarella for melt, Parmesan for depth, and cream for silkiness, the sauce has that glossy, restaurant-style finish.
- Bowtie pasta (farfalle): Those little folds and ridges grab onto the sauce better than flat noodles, making every bite extra creamy.
- Balance of flavors: The smoky paprika and Cajun spice give the dish character, while the cream and cheese mellow it out so it isn’t overwhelming.
- Family-friendly but flexible: You can tone down the Cajun for kids or add more heat if your crowd loves spice.
Altogether, it’s the kind of pasta dish that feels both comforting and exciting, which is why it never lasts long at the dinner table.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 lb bowtie pasta (farfalle)
- 4 tbsp butter (for the sauce)
- 4 tbsp all-purpose flour
- 3 cups milk
- 2 cups heavy cream
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt, to taste
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, then drain and set aside. Remember to reserve a little of the pasta water in case the sauce needs thinning later.
Step 2: In a bowl, toss the chicken cubes with olive oil, Cajun seasoning, smoked paprika, black pepper, and minced garlic until everything is evenly coated.
Step 3: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set it aside.
Step 4: In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes to form a smooth roux.
Step 5: Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Bring the mixture to a light simmer and allow it to thicken slightly.
Step 6: Stir in the mozzarella, Parmesan, garlic powder, and a pinch of salt. Keep stirring until the sauce turns creamy, glossy, and smooth.
Step 7: Add the cooked bowtie pasta to the sauce and toss until fully coated. Gently stir in the chicken and let everything heat together for another minute or two.
Step 8: Serve warm with extra Parmesan or chopped chives sprinkled on top if you’d like a finishing touch.
Variations You Can Try
What I love most about this recipe is how flexible it is. You can swap ingredients or adjust the flavors to fit whatever mood you’re in or what’s already in your pantry. Here are a few fun twists you can try:
- Protein Swaps: Instead of chicken, try shrimp for a seafood version, or use sausage for a smoky, hearty twist.
- Vegetable Add-Ins: Toss in broccoli florets, spinach, or roasted red peppers for extra flavor and nutrition. They pair beautifully with the cheesy Alfredo sauce.
- Cheese Options: Swap mozzarella for provolone or gouda if you want a smokier taste. A sprinkle of sharp white cheddar can also add a deeper bite.
- Pasta Choices: Don’t have bowties? Penne, rigatoni, or even linguine will soak up that sauce just as well.
- Spice Level: Adjust the Cajun seasoning to your liking. For a mild version, cut it back by half. If you love spice, add red pepper flakes or a pinch of cayenne.
- Healthier Take: Use half-and-half instead of heavy cream, or lighten the dish by using grilled chicken breasts with a touch less cheese.
How to Serve
This dish is hearty enough to stand alone, but if you want to round out your meal, here are some great serving ideas that always get compliments:
- With Garlic Bread: A side of warm, buttery garlic bread is perfect for soaking up any extra Alfredo sauce.
- Green Salad: Pair it with a crisp garden salad or Caesar salad for a refreshing contrast to the creamy pasta.
- Roasted Vegetables: Roasted asparagus, zucchini, or Brussels sprouts bring color and balance to the plate.
- Kid-Friendly Style: Keep the chicken and pasta separated on the plate if you’ve got picky eaters. The cheesy pasta alone is always a hit.
- Garnishes: Fresh parsley, a sprinkle of Parmesan, or even a drizzle of olive oil on top adds a final touch that makes it feel special.
This pasta dish works beautifully for weeknight dinners but also shines at gatherings. Serve it family-style in a big dish and let everyone help themselves. It’s always a crowd-pleaser.
Tips for the Best Results
- Don’t Overcook the Pasta: Keep it al dente since it will finish cooking in the sauce.
- Use Fresh Garlic: Jarred garlic won’t give the same punch. Freshly minced garlic adds more depth.
- Grate Your Own Cheese: Pre-shredded cheese can sometimes clump and not melt smoothly. Freshly grated Parmesan and mozzarella work best.
- Control the Heat: Don’t let the sauce boil after adding the cream it can separate. A gentle simmer is all you need.
- Make It Ahead: You can cook the chicken ahead of time and reheat it in the sauce. This makes it even quicker for busy nights.
- Reheating Tip: Add a splash of milk or cream when reheating leftovers to bring the sauce back to life.
Cooking Notes
- Cook chicken in batches if your pan is small crowding it will steam the chicken instead of searing it.
- If your sauce is too thick, add a little pasta water. If it’s too thin, let it simmer a few minutes longer.
- Taste as you go seasoning is everything. Add salt at the end, especially since Parmesan adds saltiness.
- Always save a bit of pasta water. It’s a natural thickener and helps the sauce cling to the pasta.
Nutritional Information
- Calories: 750 per serving
- Protein: 44g
- Carbohydrates: 62g
- Fat: 38g
- Sodium: 820mg
- Fiber: 3g
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
FAQs
1. Can I make this ahead of time?
Yes, you can cook the chicken and sauce ahead of time, then combine with fresh pasta when you’re ready to serve. Store everything separately for best results.
2. What’s the best way to store leftovers?
Place leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
3. Can I freeze this dish?
Creamy pasta sauces don’t always freeze well since they can separate, but you can freeze the chicken separately and make a fresh batch of pasta and sauce later.
4. Can I make it lighter?
Absolutely. Swap heavy cream for half-and-half, use less cheese, or try whole wheat pasta for a healthier version without losing too much richness.
Conclusion
This Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken is the kind of recipe that brings people back to the table for seconds. It combines the comfort of a creamy pasta with the bold, flavorful punch of Cajun-spiced chicken, creating a dish that feels both indulgent and balanced.
What makes it so special is its versatility. It works for busy weeknights when you need something filling, but it’s also elegant enough for a family dinner or small gathering with friends. It’s easy, quick, and so rewarding to make from scratch; you’ll skip the jarred Alfredo forever after trying this.
If you’re looking for a dish that feels homemade yet has restaurant-quality flavor, this one’s for you. Serve it once, and I promise, it will become one of those repeat dinners everyone in your home asks for again and again.
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Cheesy Alfredo Bowtie Pasta with Cajun-Spiced Garlic Chicken
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 lb bowtie pasta (farfalle)
- 4 tbsp butter (for the sauce)
- 4 tbsp all-purpose flour
- 3 cups milk
- 2 cups heavy cream
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt, to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, then drain and set aside. Remember to reserve a little of the pasta water in case the sauce needs thinning later.
Step 2: In a bowl, toss the chicken cubes with olive oil, Cajun seasoning, smoked paprika, black pepper, and minced garlic until everything is evenly coated.
Step 3: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set it aside.
Step 4: In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes to form a smooth roux.
Step 5: Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Bring the mixture to a light simmer and allow it to thicken slightly.
Step 6: Stir in the mozzarella, Parmesan, garlic powder, and a pinch of salt. Keep stirring until the sauce turns creamy, glossy, and smooth.
Step 7: Add the cooked bowtie pasta to the sauce and toss until fully coated. Gently stir in the chicken and let everything heat together for another minute or two.
Step 8: Serve warm with extra Parmesan or chopped chives sprinkled on top if you’d like a finishing touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 820
- Fat: 38
- Carbohydrates: 62
- Protein: 44