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Cajun Garlic Parmesan Chicken Bowtie Pasta with Three-Cheese Alfredo Sauce

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Warm, creamy, and boldly seasoned pasta dish with Cajun garlic Parmesan chicken and a rich three-cheese Alfredo sauce.

Ingredients

Scale
  • 3 large boneless, skinless chicken breasts, sliced into thin strips
  • 3/4 cup grated Parmesan cheese
  • 2 1/4 tsp Cajun seasoning
  • 3/4 tsp smoked paprika
  • Salt and black pepper, to taste
  • 18 oz bowtie (farfalle) pasta
  • 6 tbsp unsalted butter, divided
  • 6 cloves garlic, minced
  • 2 1/4 cups heavy cream
  • 1 1/8 cups low-sodium chicken broth
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/8 cups grated Parmesan cheese, for the sauce
  • 3 oz cream cheese, softened
  • 3/4 tsp Italian seasoning
  • 3/4 tsp dried basil
  • 3/8 tsp crushed red pepper flakes, optional
  • Chopped parsley or dried herbs, for garnish

Instructions

  1. Cook the pasta. Bring a large pot of salted water to a boil and cook the bowtie pasta until al dente, following package directions. Drain and set aside, reserving a half cup of pasta water.
  2. Season and crust the chicken. In a shallow bowl, mix the Cajun seasoning, smoked paprika, salt, and black pepper. Season the sliced chicken with the spice mixture. Press the grated Parmesan cheese into the chicken strips.
  3. Sear the chicken. Heat a skillet over medium-high heat with 1 to 2 tablespoons of butter. Sear the Parmesan-coated chicken until browned and cooked through, about 5 to 7 minutes. Add minced garlic during the last minute of cooking.
  4. Start the sauce. In the same skillet, reduce heat to medium and melt the remaining butter. Sauté the remaining garlic until fragrant.
  5. Build the creamy base. Pour in the heavy cream and chicken broth, then bring to a gentle simmer over medium heat.
  6. Add the cheeses. Add the cream cheese, shredded mozzarella, shredded cheddar, and the grated Parmesan for the sauce. Stir continuously until the cheeses are melted and the sauce is smooth.
  7. Season the sauce. Stir in the Italian seasoning, dried basil, and optional crushed red pepper flakes. Taste and adjust salt and black pepper.
  8. Combine pasta and sauce. Return the drained pasta to the skillet and toss gently to coat in the three-cheese Alfredo. Adjust thickness with reserved pasta water as needed.
  9. Plate and finish. Serve the pasta topped with the garlic-Parmesan chicken and garnish with chopped parsley or dried herbs.

Notes

Use thinly sliced chicken for quick cooking. Warm the cream slightly for better melting. Store leftovers for up to 3 days.

Nutrition

Keywords: Cajun pasta, chicken pasta, creamy pasta, Alfredo sauce

Find it online: https://recipehappy.com/cajun-garlic-parmesan-chicken-bowtie-pasta/