Name: Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Fusion
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons Cajun seasoning; 8 ounces bowtie pasta; 3 cloves garlic minced; 2 tablespoons butter; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 tablespoon olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons chopped fresh parsley optional

Some nights, I crave a dinner that hits every mark — creamy, cheesy, a little spicy, and absolutely comforting. That’s exactly why I keep coming back to this Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce. It’s a dish that combines the bold kick of Cajun-spiced chicken with the rich decadence of a garlicky, cheesy Alfredo pasta. And the best part? It’s surprisingly easy to pull off, even on a busy weeknight.

I love how the crispy seared Cajun chicken balances perfectly with the creamy bowtie pasta, each bite soaked in a sauce that’s full of depth from parmesan, garlic, butter, and a touch of heat. It’s a little Southern, a little Italian, and 100% satisfying. Whether you’re feeding a family or just treating yourself to something special, this is a serious dinner upgrade you’ll make more than once.

Why You’ll Love This Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

This dish checks every box: it’s rich, flavorful, filling, and just a little bit spicy. You’ll love the way the creamy Alfredo sauce hugs every curve of the bowtie pasta, while the Cajun chicken adds bold contrast with its smoky, garlicky crust. The melted cheese brings everything together in one warm, melty bite. Plus, it’s a complete meal on one plate — protein, carbs, flavor, and comfort.

What’s the Best Way to Season Cajun Chicken for This Pasta?

The secret to making the chicken in this dish unforgettable is getting the Cajun seasoning just right. I like to use a homemade blend of smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, and black pepper — it’s bold without being overpowering. Don’t be shy with it either. Coat the chicken generously so that every bite packs flavor and creates that golden, slightly crisp crust when seared. Marinating for at least 30 minutes (or even overnight) helps the flavors settle deep into the meat.

Options for Substitutions

One of the things I love most about this recipe is how easy it is to customize:

Chicken: You can substitute chicken breasts with chicken thighs for extra juiciness, or even swap in shrimp for a Cajun seafood twist.
Pasta: If you don’t have bowtie pasta, penne, rotini, or fettuccine work beautifully with the sauce.
Cheese: Parmesan is traditional, but Romano or asiago can add a sharper edge to the sauce.
Cream: You can lighten things up by using half-and-half or even evaporated milk instead of heavy cream.
Heat Level: Adjust the cayenne to make it milder or spicier depending on who you’re feeding.

This dish can be adapted to what you have on hand without sacrificing flavor — which makes it a go-to in any kitchen.

Ingredients for Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

Chicken breasts
The protein star of the dish. Boneless, skinless chicken breasts are lean, tender, and perfect for soaking up the Cajun seasoning.

Cajun seasoning
Delivers that signature smoky-spicy flavor that contrasts beautifully with the creamy Alfredo sauce.

Bowtie pasta (Farfalle)
These cute, sturdy pasta shapes hold onto the rich sauce in every fold and curve, making every bite satisfying.

Garlic cloves
Freshly minced garlic gives the Alfredo sauce its deep savory base and brings bold flavor to both the sauce and the chicken.

Butter
Used for cooking the garlic and building the base of the Alfredo — it adds richness and smooth texture.

Heavy cream
Creates a velvety, indulgent Alfredo sauce that coats the pasta perfectly.

Parmesan cheese
Freshly grated is best. It melts into the cream to form a cheesy, flavorful sauce with a slightly nutty taste.

Olive oil
Used to sear the Cajun chicken and helps the seasoning stick while creating a crisp, golden crust.

Salt and black pepper
To taste — these simple seasonings balance out the richness and highlight the other flavors.

Parsley (optional)
Chopped fresh parsley adds a pop of color and a touch of brightness to the final dish.

Step 1: Cook the Bowtie Pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

Step 2: Season and Sear the Chicken

While the pasta cooks, pat the chicken breasts dry. Rub them generously with Cajun seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken for about 5–6 minutes per side until golden, crispy, and cooked through. Remove from the skillet and let rest.

Step 3: Make the Garlic Alfredo Sauce

In the same skillet, reduce heat to medium. Add butter and garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic. Pour in the heavy cream and bring to a gentle simmer.

Step 4: Add Cheese and Combine

Slowly stir in the grated Parmesan cheese, whisking continuously until smooth and thickened. If the sauce gets too thick, add a bit of the reserved pasta water to loosen it.

Step 5: Toss in the Pasta

Add the cooked bowtie pasta directly into the Alfredo sauce and toss to coat evenly. Let it simmer for a minute so the flavors meld together.

Step 6: Slice the Chicken and Serve

Slice the rested Cajun chicken into strips. Plate the creamy pasta and top with the sliced chicken. Garnish with fresh parsley if desired and serve immediately.

How Long to Cook Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

This dish comes together fairly quickly, making it perfect for a weeknight dinner. Here’s the timing breakdown:

Pasta: 8–10 minutes to cook until al dente
Chicken: 10–12 minutes total, depending on thickness
Sauce: 5–7 minutes to develop a creamy, smooth texture
Final Assembly: 2–3 minutes to toss and simmer

Total cook time: Around 25–30 minutes, start to finish.

Tips for Perfect Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

Don’t overcook the chicken: Use a meat thermometer to ensure it reaches 165°F (74°C). Overcooking will dry it out and make it tough.
Use freshly grated cheese: Pre-shredded cheese won’t melt as smoothly and can lead to a grainy sauce.
Add pasta water gradually: It helps loosen the Alfredo sauce without thinning it too much, so add a little at a time.
Let the chicken rest before slicing: This keeps the juices in and makes the chicken extra tender.
Cook pasta just to al dente: It’ll finish cooking slightly when tossed in the hot Alfredo sauce, which helps the sauce cling better.
Use a good nonstick or cast-iron skillet: It ensures a great sear on the chicken without sticking.
Taste and adjust seasoning at the end: Cajun seasoning can vary in saltiness and spice level, so fine-tune before serving.

Watch Out for These Mistakes While Cooking

Using too much Cajun seasoning: A heavy hand can overpower the Alfredo sauce. Balance is key — bold but not overwhelming.
Burning the garlic: Garlic cooks quickly and can turn bitter if overdone. Keep the heat medium and stir constantly.
Adding cheese too fast: Dumping in all the Parmesan at once can cause clumping. Add it gradually, stirring as it melts.
Skipping the pasta water: This reserved liquid helps the sauce coat the pasta better and improves the consistency.
Cutting chicken too early: Slicing while it’s still hot will release its juices — let it rest a few minutes before cutting.
Overcooking the pasta: Remember it keeps cooking in the hot sauce — al dente is your friend.

What to Serve With Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce?

Garlic Bread or Cheesy Toast

The buttery garlic flavor echoes the pasta sauce, and a crunchy edge makes it the perfect side.

Steamed Broccoli or Roasted Veggies

Adds a fresh, slightly bitter contrast that cuts through the creamy richness of the Alfredo.

Caesar Salad

A crisp, tangy Caesar balances out the spice and cream with refreshing greens and zesty dressing.

Tomato Cucumber Salad

A cool, juicy salad that offers a bright, acidic contrast to the heat and cheese.

Glass of White Wine (like Chardonnay or Pinot Grigio)

Perfectly pairs with the creaminess and cuts through the richness with a light, crisp finish.

Lemon Wedges on the Side

A light squeeze over the chicken can brighten the whole dish with a little citrus zing.

Marinated Olives or Antipasto Platter

If you’re serving this for guests, a small platter of nibbles on the side adds variety and sophistication.

Light Fruit Salad

For a refreshing finish, especially if the Cajun heat kicks in strong.

Storage Instructions

If you’ve got leftovers (lucky you), this pasta keeps really well for a few days.

Refrigerator: Store in an airtight container for up to 3–4 days.
Reheating: Warm in a skillet over medium-low heat with a splash of milk or cream to revive the sauce. Microwave works too, but stir halfway through for even heating.
Freezing: Not recommended — the creamy Alfredo sauce may separate and lose texture after thawing.

For best results, store chicken and pasta separately if possible. That way, the chicken doesn’t dry out and reheats better when sliced fresh into the warmed pasta.

Estimated Nutrition (per serving — about 1 ½ cups)

Calories: 580 kcal
Protein: 36g
Carbohydrates: 45g
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Sugar: 3g
Fiber: 2g
Cholesterol: 120mg
Sodium: 720mg
Serving Size: 1.5 cups
Diet: Non-vegetarian, not gluten-free, high-protein

This dish is indulgent, filling, and best enjoyed in satisfying portions. You can lighten it up by swapping the cream or using grilled chicken instead of pan-seared.

Frequently Asked Questions

What can I use instead of heavy cream for the Alfredo sauce?

You can substitute with half-and-half or whole milk, though the sauce may be a bit thinner. Add a little flour or cream cheese to thicken if needed.

Can I use pre-cooked or rotisserie chicken?

Absolutely! Just season it lightly with Cajun spices and warm it in the pan before adding to the pasta. It’s a great time-saver.

Is this dish very spicy?

It has a mild to moderate kick depending on your Cajun seasoning and how much cayenne is included. You can easily tone it down by using less or omitting cayenne entirely.

Can I make this recipe gluten-free?

Yes! Just use your favorite gluten-free pasta and double-check that your Cajun seasoning is gluten-free as well.

What’s the best cheese to use if I don’t have Parmesan?

Romano or Asiago cheeses are great alternatives — they’re similarly salty and melt well into Alfredo sauce.

How do I keep the sauce from clumping or separating?

Use freshly grated cheese, add it gradually while stirring, and avoid high heat once the cream is added. If it thickens too much, loosen it with a bit of pasta water.

Can I make it ahead of time?

Yes, you can make it a few hours in advance and reheat it gently. Add a splash of milk or cream when reheating to refresh the sauce.

Is this recipe suitable for kids?

Yes, but consider reducing the Cajun spice level or separating the spicy chicken if your kids are sensitive to heat.

Conclusion

Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce is that perfect blend of bold spice and creamy comfort — a recipe that feels indulgent without being overly fussy. From the golden Cajun crust on the chicken to the cheesy Alfredo-soaked pasta, every bite is layered with flavor and texture. It’s a meal that comes together quickly, satisfies deeply, and always gets requests for seconds. Whether it’s dinner for the family or a flavorful date-night dish, this one never fails to impress.