Description
Creamy Cajun Chicken Alfredo with Garlic Parmesan Bowtie Pasta is a bold and comforting dish combining smoky, spiced chicken with a rich Alfredo sauce and garlic-kissed pasta. It’s a hearty meal that’s simple enough for weeknights but delicious enough for company.
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized chunks)
- 10 oz bowtie pasta (farfalle)
- 1 1/4 cups heavy cream
- 4 garlic cloves (minced)
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsp Cajun seasoning (divided)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season chicken chunks with 1 tbsp of Cajun seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken in batches until golden and cooked through (4–5 minutes per batch). Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Add remaining Cajun seasoning.
- Add the cooked pasta to the sauce and toss to coat. Use reserved pasta water as needed to thin the sauce.
- Return chicken to the skillet and stir until everything is hot and evenly coated.
- Serve warm, garnished with fresh parsley and extra Parmesan if desired.