Some recipes are born out of necessity, and this one came straight from one of those weeknights when I needed something hearty, quick, and satisfying for my family. I remember opening the fridge and seeing a pack of chicken breasts, half a block of Velveeta, and a bag of bowtie pasta. My first thought was, What can I make that everyone will actually love? That’s when this Mozzarella Cajun Chicken with Cheesy Alfredo Bowtie Pasta came to life.
What I love most is how this meal brings my family together at the table. My kids love twirling their pasta and watching the cheese stretch, while my husband dives into the chicken first, savoring that Cajun kick. It’s a recipe that feels restaurant-worthy but easy enough for a Tuesday night, and it never fails to bring smiles around the dinner table.
Essential Elements and Equipment
Before you start, here’s a quick look at what you’ll need:
- Large skillet: For searing the chicken and building layers of flavor in the sauce.
- Big pot: To cook the bowtie pasta to a perfect al dente.
- Sharp knife & cutting board: For trimming and slicing the chicken.
- Whisk: Essential for blending the cheeses into a smooth, creamy sauce.
- Tongs or spatula: To handle the chicken without losing the seasoned crust.
Ingredient highlights:
- Cajun seasoning adds bold, smoky spice.
- Velveeta cheese melts into a silky base.
- Mozzarella gives that irresistible cheesy stretch.
- Parmesan adds salty depth and balances the richness.
- Bowtie pasta holds the sauce beautifully in every curve.
With just these basics, you’re set up for success.
What Makes This Recipe Work
- Cajun-spiced chicken: The seasoning blend makes the chicken smoky, flavorful, and just a little spicy. When seared, it creates a golden crust that locks in all the juices.
- Layered cheese sauce: Using three cheeses, Velveeta, mozzarella, and Parmesan creates a sauce that’s smooth, gooey, and full of flavor. Each cheese plays its role: Velveeta for creaminess, mozzarella for stretch, and Parmesan for that savory bite.
- Balanced heat: Cajun seasoning with optional red pepper flakes lets you control the spice level, making it perfect for families.
- Simple steps, big flavor: You don’t need fancy techniques here. A quick sear, a creamy sauce, and a toss of pasta bring it all together beautifully.
- Restaurant-style plating: Serving the chicken on one side of the plate and the pasta on the other makes it look like a dish from your favorite bistro, but it’s made right at home.
Ingredients You’ll Need
- 1 ½ pounds boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning (plus more to taste)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly cracked black pepper, to taste
For the Cheesy Alfredo Bowtie Pasta:
- 1 pound bowtie (farfalle) pasta
- 1 ½ cups heavy cream
- ½ cup low-sodium chicken broth
- 8 ounces Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente, following package directions. Scoop out 1 cup of pasta water before draining, then set pasta aside.
Step 2: Pat the chicken dry with paper towels. Season generously with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken strips in a single layer and let them sear without moving for 4–5 minutes. Flip and cook the other side until golden-brown and fully cooked. Remove the chicken to a plate and cover loosely with foil.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet and stir in the minced garlic. Cook for about a minute until fragrant, scraping up any browned bits from the pan for extra flavor.
Step 5: Pour in the heavy cream and chicken broth. Stir everything together and bring to a gentle simmer.
Step 6: Whisk in the Velveeta cubes until fully melted and smooth. Stir in the mozzarella until it turns stretchy, then add the Parmesan to make the sauce glossy and thick. If it feels too heavy, add a splash of the reserved pasta water.
Step 7: Taste the sauce and adjust with extra Cajun seasoning, salt, pepper, or red pepper flakes if you’d like more spice. Toss in the drained bowtie pasta and stir gently so every piece is coated. Let it simmer for 1–2 minutes to absorb flavor.
Step 8: Plate the pasta on one side and arrange the Cajun chicken on the other. Garnish with chopped parsley and serve hot.
Easy Variations to Try
This recipe is versatile, and you can easily adjust it based on what your family loves or what you have on hand.
- Swap the protein: Try shrimp, salmon, or even seared steak strips instead of chicken for a different twist.
- Lighter version: Use half-and-half instead of heavy cream, and reduce the cheese slightly for a lighter dish.
- Extra veggies: Add sautéed spinach, broccoli florets, or roasted bell peppers for color and nutrition.
- Make it spicier: Increase the Cajun seasoning or red pepper flakes if your family loves heat.
- Different pasta shapes: Penne, rotini, or rigatoni also work beautifully with the sauce.
- Gluten-free option: Swap the bowtie pasta for a gluten-free alternative.
These small tweaks keep the dish fresh and exciting, especially if you plan to make it often, which you likely will once you taste it.
How to Serve
When it comes to serving Mozzarella Cajun Chicken with Cheesy Alfredo Bowtie Pasta, I like to keep things simple but intentional. The dish itself is rich, creamy, and bold, so you don’t need much to complete the meal.
- Plate it beautifully: Start by spooning a generous portion of the cheesy Alfredo bowtie pasta onto one side of the plate. Place the Cajun chicken strips neatly on the other side so everyone gets both in each bite.
- Pair with a fresh salad: A crisp green salad with romaine, cucumbers, cherry tomatoes, and a light vinaigrette balances out the richness of the pasta and chicken.
- Add garlic bread: Warm, buttery garlic bread or breadsticks make the perfect partner for soaking up extra Alfredo sauce.
- Choose a simple veggie: Roasted asparagus, sautéed green beans, or steamed broccoli pair well without overpowering the dish.
- Offer a refreshing drink: Lemonade, iced tea, or sparkling water with lemon helps cut through the creamy, cheesy flavors.
Recipe Tips
- Dry the chicken well: This step makes a big difference. Moisture on the chicken keeps it from searing properly. A quick pat with paper towels ensures you get that golden crust.
- Cook pasta just to al dente: The bowties will continue cooking a bit in the sauce, so draining them while still firm helps avoid mushy pasta.
- Use freshly grated cheese: Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. Grating Parmesan and mozzarella yourself guarantees a silky sauce.
- Don’t rush the sauce: Let the cream and broth simmer gently before adding cheese. If the heat is too high, the sauce can separate.
- Taste and adjust: Cajun seasoning blends vary in spice. Start with less and add more until it hits the flavor level you love.
- Reserve pasta water: That starchy water works magic for loosening a sauce that’s gotten too thick.
With these little adjustments, you’ll find your pasta and chicken come out perfectly every time.
Cooking Notes
- Always cut the chicken into even strips so they cook at the same pace.
- Don’t overcrowd the skillet; sear the chicken in batches if needed.
- Stir the cheese in gradually, one handful at a time, for the smoothest sauce.
- Let the pasta simmer briefly in the sauce to absorb the flavor instead of just tossing and serving immediately.
- Garnish at the very end with fresh parsley for both flavor and a pop of color.
Nutritional Information
Approximate per serving (based on 6 servings):
- Calories: 725
- Protein: 46g
- Fat: 38g
- Carbohydrates: 56g
- Fiber: 2g
- Sodium: 780mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4–6
FAQs
1. Can I make this dish ahead of time?
Yes, but I recommend making the chicken fresh so it keeps its seared texture. The pasta can be made a few hours ahead, then reheated with a splash of cream or pasta water to loosen the sauce.
2. What can I substitute for Velveeta?
If you don’t want to use Velveeta, you can replace it with extra mozzarella and cream cheese. The sauce will still be creamy, but Velveeta gives it that extra silky finish.
3. How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or broth to the pasta to bring the sauce back to life.
4. Can I make this spicier?
Absolutely. Double the Cajun seasoning or add more red pepper flakes to the sauce for extra heat.
Conclusion
Cooking Mozzarella Cajun Chicken with Cheesy Alfredo Bowtie Pasta feels like treating your family to something indulgent without all the fuss. The Cajun-spiced chicken gives just enough kick to keep things interesting, while the Alfredo bowtie pasta brings that creamy, cheesy goodness everyone craves. It’s the kind of meal that doesn’t just feed your family, it makes them happy to gather around the table.
This recipe has become a staple in my house, not because it’s fancy, but because it’s reliable and so satisfying. I love watching my kids twirl their pasta and sneak extra bites of chicken, and I love knowing it’s something I can put together even on busy nights.
So the next time you want a dinner that feels both comforting and a little special, give this recipe a try. I think it just might become one of your family’s favorites too.
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Mozzarella Cajun Chicken with Cheesy Alfredo Bowtie Pasta
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 1 ½ pounds boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning (plus more to taste)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly cracked black pepper, to taste
For the Cheesy Alfredo Bowtie Pasta:
- 1 pound bowtie (farfalle) pasta
- 1 ½ cups heavy cream
- ½ cup low-sodium chicken broth
- 8 ounces Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente, following package directions. Scoop out 1 cup of pasta water before draining, then set pasta aside.
Step 2: Pat the chicken dry with paper towels. Season generously with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken strips in a single layer and let them sear without moving for 4–5 minutes. Flip and cook the other side until golden-brown and fully cooked. Remove the chicken to a plate and cover loosely with foil.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet and stir in the minced garlic. Cook for about a minute until fragrant, scraping up any browned bits from the pan for extra flavor.
Step 5: Pour in the heavy cream and chicken broth. Stir everything together and bring to a gentle simmer.
Step 6: Whisk in the Velveeta cubes until fully melted and smooth. Stir in the mozzarella until it turns stretchy, then add the Parmesan to make the sauce glossy and thick. If it feels too heavy, add a splash of the reserved pasta water.
Step 7: Taste the sauce and adjust with extra Cajun seasoning, salt, pepper, or red pepper flakes if you’d like more spice. Toss in the drained bowtie pasta and stir gently so every piece is coated. Let it simmer for 1–2 minutes to absorb flavor.
Step 8: Plate the pasta on one side and arrange the Cajun chicken on the other. Garnish with chopped parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 725
- Sodium: 780
- Fat: 38
- Carbohydrates: 56
- Protein: 46