Description

A rich and flavorful Cheesy Garlic Cajun Chicken Bowtie Pasta dish, combining tender seared Cajun-spiced chicken with a creamy Alfredo sauce, fresh garlic, and Parmesan cheese, all tossed with perfectly cooked bowtie pasta. This indulgent meal is garnished with fresh parsley and a touch of heat from red pepper flakes, making it an irresistible dinner option for pasta lovers craving a zesty, cheesy delight.

Ingredients

Scale

Pasta

8 ounces Bowtie Pasta (Feel free to swap for any short pasta you prefer.)

Chicken

2 pieces Boneless Skinless Chicken Breasts (Turkey or tofu are great alternatives.)
2 teaspoons Cajun Seasoning (A low-sodium blend is ideal.)
1 teaspoon Fine Sea Salt (Substitute with kosher salt if needed.)
1/2 teaspoon Black Pepper (Adjust according to your liking.)
2 tablespoons Olive Oil (Avocado oil works just as well.)

Sauce

4 tablespoons Unsalted Butter (Margarine can be a dairy-free alternative.)
4 cloves Garlic, minced (Always opt for fresh garlic for the best taste.)
1 cup Heavy Cream (Half-and-half can lighten it up, or use cashew cream for a vegan version.)
1 cup Parmesan Cheese, freshly grated (Pecorino Romano is a lovely substitute.)
1/2 cup Reserved Pasta Water (Helps achieve perfect sauce consistency.)

Garnish

1/4 cup Fresh Parsley, chopped (Feel free to use basil or cilantro.)
1/4 teaspoon Red Pepper Flakes (Omit if you prefer a milder dish.)
1 tablespoon Fresh Lemon Juice (Vinegar can work in a pinch.)

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Instructions

Cook Pasta: In a large pot, bring salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water for later use and drain the rest in a colander.
Season and Sear Chicken: While the pasta cooks, season the boneless, skinless chicken breasts generously with Cajun seasoning, salt, and black pepper. Heat a skillet over medium-high heat and add olive oil. Sear the chicken for 5-6 minutes on each side until golden brown and cooked through.
Make the Sauce Base: In the same skillet, reduce heat to medium and add unsalted butter and minced garlic. Sauté for 30-60 seconds until fragrant and golden.
Add Cream and Simmer: Stir in heavy cream and any remaining Cajun seasoning. Let the mixture simmer gently for 2-3 minutes to thicken and meld flavors.
Incorporate Cheese and Pasta: Gradually whisk in freshly grated Parmesan cheese until the sauce is smooth and creamy. Add the drained bowtie pasta to the skillet and mix thoroughly so the pasta is evenly coated.
Adjust Sauce Consistency: If the sauce is too thick, add the reserved pasta water gradually to achieve the perfect consistency.
Serve and Garnish: Slice the cooked Cajun chicken and place it atop the creamy pasta. Garnish with chopped fresh parsley, a sprinkle of red pepper flakes, and a drizzle of fresh lemon juice. Serve hot and enjoy!

Notes

Substitute tofu or turkey for chicken for a different protein option.
Use low-sodium Cajun seasoning to control salt levels.
Margarine or plant-based butter can be used for a dairy-free alternative.
Fresh garlic provides the best flavor, but garlic powder can work in a pinch.
Half-and-half or cashew cream can lighten the sauce or make it vegan respectively.
Adjust red pepper flakes depending on desired spice level or omit for mild flavor.
Reserved pasta water is essential to adjust sauce thickness without diluting flavor.