When I think about the ultimate comfort food with a kick, this Creamy Cajun Chicken Bowtie Pasta always comes to mind. It’s the kind of dish that’s rich, cheesy, and packed with bold flavors yet surprisingly easy to make on a busy weeknight. Tender chicken breast pieces are coated in Cajun seasoning and smoked paprika, giving them a smoky, spicy crust that pairs perfectly with the creamy, garlicky cheese sauce. Tossed with bowtie pasta, it’s a meal that satisfies every craving in one hearty, cozy dish.
What makes this pasta so special is the Cajun seasoning that coats the chicken, lending a smoky, spicy kick that wakes up the taste buds. The bowtie pasta is perfect for holding onto the rich garlic cheese sauce, which is silky, smooth, and layered with melted mozzarella, Parmesan, and cream cheese. It’s the kind of recipe that brings everyone to the table quickly, whether it’s a casual family dinner or a cozy weekend gathering.
Essential Elements and Equipment
To make this Creamy Cajun Chicken Bowtie Pasta come together effortlessly and taste amazing, there are a few tools that will help:
- Large skillet or sauté pan: A heavy-bottomed pan is perfect for searing the chicken and making the sauce in one place. It helps build flavor and reduces cleanup.
- Large pot: For boiling the bowtie pasta just right al dente, so it holds up in the sauce.
- Whisk: Essential for making a smooth roux with the butter and flour, and gradually incorporating milk and broth without lumps.
- Oven-safe baking dish: To broil the pasta with mozzarella cheese on top, creating that irresistible golden crust.
- Sharp knife and cutting board: For prepping your chicken and garlic finely and evenly.
Having these basics makes the cooking process smoother and helps ensure your dish turns out just right.
What Makes This Recipe Work
This recipe hits the sweet spot between bold flavor and creamy indulgence. Here’s why it works so well:
- Seasoned chicken: Tossing the chicken with Cajun seasoning and smoked paprika creates a smoky, slightly spicy crust that infuses the dish with bold flavor.
- Garlic butter roux: Cooking garlic in butter and whisking in flour forms a rich base that thickens the sauce beautifully while layering in garlicky aroma.
- Cream cheese richness: Adding cream cheese gives the sauce a silky, velvety texture that simple cream or milk can’t achieve alone.
- Cheese combo: Mozzarella melts into gooey, stringy perfection while Parmesan adds sharpness and depth. Together, they create a luscious sauce that clings to pasta perfectly.
- Bowtie pasta: The farfalle’s shape traps the sauce in every fold, delivering creamy, flavorful bites throughout the dish.
- Broiled cheese topping: The final broil melts and browns extra mozzarella on top, adding texture and that restaurant-worthy finish.
All these elements combine to create a dish that’s comforting, exciting, and easy enough for weeknight cooking.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 pound bowtie pasta (farfalle)
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes for extra heat
Preparation
Step 1: Toss the chicken with olive oil, Cajun seasoning, and smoked paprika in a large bowl until fully coated. Heat a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes. Remove chicken and set aside.
Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, about 10–12 minutes. Drain and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
Step 4: Slowly whisk in the milk and chicken broth. Bring to a gentle simmer and cook 3–5 minutes until the sauce thickens.
Step 5: Lower the heat and stir in cream cheese until melted and smooth. Add 1½ cups mozzarella and Parmesan cheese, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes if desired.
Step 6: Toss the cooked pasta and chicken into the sauce until evenly coated. Transfer everything to an oven-safe dish, sprinkle remaining mozzarella on top, and broil for 2–3 minutes until bubbly and golden.
Easy Variations to Try
This creamy Cajun chicken pasta is a great base for customizing to suit your taste or dietary needs:
- Vegetarian option: Swap the chicken for hearty mushrooms, sautéed until golden, or use plant-based chicken alternatives. Use vegetable broth instead of chicken broth to keep it veggie-friendly.
- Add more veggies: Stir in fresh spinach, roasted red peppers, or sun-dried tomatoes during the sauce step for added color, flavor, and nutrition.
- Gluten-free: Use gluten-free bowtie pasta and substitute flour with a gluten-free blend or cornstarch for the roux.
- Adjust the heat: Skip the red pepper flakes for milder flavor, or add extra Cajun seasoning or cayenne for more spice.
- Cheese swaps: Try fontina, provolone, or even sharp cheddar in place of mozzarella and Parmesan for a different cheesy twist.
- Lighten it up: Use half-and-half or whole milk instead of whole milk and reduce butter slightly for a lighter sauce without sacrificing creaminess.
Feel free to experiment and make this dish your own!
How to Serve
- Serve with a crisp green salad dressed with lemon vinaigrette or balsamic to balance the richness and add freshness.
- Warm garlic bread or soft dinner rolls are perfect for sopping up the luscious cheese sauce.
- Roasted or steamed vegetables like broccoli, asparagus, or green beans add a nice crunch and earthiness to the plate.
- Finish with a sprinkle of fresh parsley or basil for a burst of color and a fresh herbal note that complements the creamy sauce beautifully.
Keep beverages light and simple sparkling water, iced tea, or lemonade pair nicely and help cleanse the palate.
Recipe Tips
- Dry chicken well: Patting chicken dry before seasoning helps achieve a better sear and deeper flavor.
- Don’t overcook pasta: Cook bowtie pasta al dente so it holds up well when combined with the sauce.
- Room temperature cream cheese: This melts more easily and blends into the sauce smoothly without lumps.
- Constant whisking: When making the roux and adding liquids, whisk constantly to prevent lumps and burning.
- Low heat for cheese: Melt cheese slowly on low heat to keep the sauce creamy and prevent separation.
- Reserve pasta water: Keep a small amount to thin out the sauce if it thickens too much.
- Gentle reheating: Warm leftovers on the stove with a splash of milk or broth to revive creaminess without drying.
Cooking Notes
- Use a wide skillet or sauté pan for even cooking and easy stirring.
- Keep sauce at a gentle simmer rather than boiling to maintain smooth texture.
- Taste and season at the end because cheese adds saltiness naturally.
- Chop garlic finely for even flavor and quick cooking.
- Watch the cheese topping closely when broiling to avoid burning.
Nutritional Information (per serving)
- Calories: Approximately 750
- Protein: About 50g
- Sodium: Around 900mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Frequently Asked Questions (FAQs)
Q1: Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be juicier and more flavorful due to their higher fat content. If you use thighs, cook them a bit longer, around 8 to 10 minutes, until they’re fully cooked and tender.
Q2: What if I don’t have cream cheese? Can I still make the sauce?
Yes, you can substitute cream cheese with mascarpone or even more heavy cream for a lighter, less tangy sauce. However, cream cheese adds a smooth, velvety texture and slight tang that really elevates the sauce. If you skip it, your sauce might be a bit less creamy and less rich, but still delicious.
Q3: How spicy is this dish? Can I adjust the heat?
The Cajun seasoning and smoked paprika provide a moderate level of heat with smoky, slightly earthy flavors. If you prefer a milder dish, simply reduce or omit the optional red pepper flakes. For those who love spice, you can increase the amount of Cajun seasoning or add a pinch of cayenne pepper to kick it up a notch.
Q4: Can I make this recipe dairy-free or gluten-free?
Yes! For a dairy-free version, use coconut cream or cashew cream instead of milk and cream cheese. There are also many dairy-free shredded cheese alternatives on the market now that melt well. For gluten-free, simply swap the bowtie pasta for a gluten-free pasta variety and use a gluten-free flour or cornstarch to make the roux.
Q5: How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat with a splash of milk or broth to restore creaminess and prevent the sauce from drying out.
Conclusion
This Creamy Cajun Chicken Bowtie Pasta is a beautiful blend of creamy comfort and bold, smoky spice. It’s quick enough for a weeknight but special enough for guests. The tender, well-seasoned chicken combined with the garlicky, cheesy sauce coating perfectly cooked bowtie pasta creates a dish that feels indulgent and satisfying without any fuss.
Whether you’re feeding your family or treating yourself, this recipe is a reliable go-to that’s sure to please. Its versatility lets you customize spice levels, swap proteins, or add veggies easily, making it perfect for any occasion.
Give this one a try you might just find your new favorite comfort meal that’s creamy, cheesy, and has just the right kick to keep everyone coming back for seconds.
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Creamy Cajun Chicken Bowtie Pasta with Garlic Cheese Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 pound bowtie pasta (farfalle)
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 8 ounces cream cheese, softened
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes for extra heat
Instructions
Step 1: Toss the chicken with olive oil, Cajun seasoning, and smoked paprika in a large bowl until fully coated. Heat a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes. Remove chicken and set aside.
Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, about 10–12 minutes. Drain and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a roux.
Step 4: Slowly whisk in the milk and chicken broth. Bring to a gentle simmer and cook 3–5 minutes until the sauce thickens.
Step 5: Lower the heat and stir in cream cheese until melted and smooth. Add 1½ cups mozzarella and Parmesan cheese, stirring until melted and creamy. Season with salt, pepper, and red pepper flakes if desired.
Step 6: Toss the cooked pasta and chicken into the sauce until evenly coated. Transfer everything to an oven-safe dish, sprinkle remaining mozzarella on top, and broil for 2–3 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 900
- Protein: 50