Description
A rich and flavorful Cheesy Garlic Cajun Chicken Bowtie Pasta that combines tender Cajun-seasoned chicken with a creamy garlic Parmesan sauce, tossed with perfectly cooked bowtie pasta and finished with fresh parsley and a hint of lemon. Perfect for a quick and indulgent weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces Bowtie Pasta (can substitute with any pasta you have on hand)
Chicken & Seasoning
- 2 pieces Boneless Skinless Chicken Breasts (consider thighs for added juiciness)
- 2 teaspoons Cajun Seasoning (choose blends low in salt to control seasoning)
- 1 teaspoon Fine Sea Salt (adjust to your taste preference)
- 1 teaspoon Black Pepper (freshly ground offers the best flavor)
Cooking Fats
- 2 tablespoons Olive Oil (vegetable oil is a great substitute)
- 2 tablespoons Unsalted Butter (use salted butter but reduce additional salt)
Sauce
- 3 cloves Garlic (freshly minced is preferred for an aromatic punch)
- 1 cup Heavy Cream (substitute with half-and-half for a lighter version)
- 1 cup Freshly Grated Parmesan Cheese (fresh grating yields the best texture)
- 0.5 cup Reserved Pasta Water (key to adjusting sauce consistency; don’t skip this step)
Garnish & Flavor Enhancers
- 2 tablespoons Chopped Fresh Parsley (basil can be a delicious alternative)
- 1 teaspoon Red Pepper Flakes (optional, adds an extra layer of heat)
- 1 tablespoon Fresh Lemon Juice (optional, brings a zesty brightness)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 0.5 cup of pasta water before draining, then drain the pasta and set aside.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Rub both sides evenly with Cajun seasoning, sea salt, and freshly ground black pepper to infuse the meat with flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side or until they reach an internal temperature of 165°F (75°C) and are nicely browned. Remove chicken from skillet and let it rest for a few minutes before slicing into strips.
- Sauté Garlic: In the same skillet, reduce heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not burnt, to impart rich aroma to the sauce base.
- Make the Sauce: Pour in the heavy cream, stirring constantly. Bring to a gentle simmer, then gradually add freshly grated Parmesan cheese, stirring until the cheese is fully melted and the sauce thickens to a creamy consistency. Use reserved pasta water as needed to adjust sauce thickness.
- Combine Pasta and Chicken: Add the cooked bowtie pasta and sliced chicken back into the skillet. Toss everything together gently to coat evenly with the creamy garlic Cajun sauce.
- Final Touches: Stir in the chopped fresh parsley, red pepper flakes for optional heat, and fresh lemon juice if using to brighten the dish. Adjust seasoning with additional salt and pepper if needed.
- Serve: Divide the Cheesy Garlic Cajun Chicken Bowtie Pasta among plates. Garnish with extra Parmesan and parsley if desired. Serve immediately for the best indulgent flavor experience.
Notes
- For extra juiciness, consider using boneless skinless chicken thighs instead of breasts.
- Adjust salt carefully if using salted butter to avoid overly salty sauce.
- Reserve pasta water is important to achieve the perfect sauce consistency.
- Red pepper flakes and lemon juice are optional but add nice depth and balance to the richness.
- Substitute half-and-half for heavy cream if you want a lighter version of the sauce.
- Freshly grated Parmesan cheese is recommended for best flavor and texture.
