Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

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Bold, creamy, and irresistibly satisfying—this Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce is everything you crave in a comforting dinner. Perfectly seared chicken breasts are coated in a smoky Cajun spice blend, then glazed with a buttery garlic sauce and paired with tender bowtie pasta coated in a rich, cheesy Alfredo sauce. The combination is pure magic, delivering heat, creaminess, and savory depth in every forkful.

What truly makes this dish stand out is the harmony between the spicy kick of the chicken and the smooth, mellow tang of the Alfredo-coated pasta. It’s quick enough for a weeknight but delicious enough to impress guests. Whether you’re looking to spice up your dinner routine or searching for a go-to pasta dish with a twist, this recipe checks all the boxes.

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

• Flavor Bomb: Cajun seasoning, garlic butter glaze, and creamy cheese all in one plate.
• Crowd-Pleaser: A guaranteed hit with both spice lovers and creamy pasta fans.
• Quick & Satisfying: Done in under an hour, yet tastes like a restaurant-style meal.
• Versatile: Easily adaptable—swap bowtie pasta with penne or fettuccine, or make it extra spicy.
• Meal-Prep Friendly: Keeps well and tastes even better the next day.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Creating a perfect Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce starts with smart prep and the right equipment. Here’s what you’ll need and why each tool matters:

• Cast Iron Skillet or Heavy-Bottomed Pan: This is essential for searing the Cajun-seasoned chicken to golden perfection. It distributes heat evenly and helps build that delicious crust.
• Large Pot: Used to cook the bowtie pasta. Choose a pot big enough to give the pasta room to move and avoid sticking.
• Colander: To drain the pasta without losing any, especially important when you want to reserve a bit of pasta water to adjust sauce consistency.
• Tongs: Handy for flipping chicken without tearing it and for mixing pasta into the Alfredo sauce.
• Whisk: Needed to stir the Alfredo sauce smoothly so the cheese melts evenly without clumping.
• Cutting Board & Sharp Knife: For slicing the chicken after it’s rested—important for presentation and ensuring juicy bites.
• Measuring Cups & Spoons: To keep seasoning, cream, and cheese ratios balanced for optimal flavor.

A smooth cooking process begins with an organized station and tools within arm’s reach. Trust your prep—it’s what separates rushed meals from elevated home cooking.

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Preparation Tips

• Bring Chicken to Room Temperature: Let the chicken sit out for 15–20 minutes before cooking to ensure even searing.
• Season Generously: Don’t hold back on the Cajun seasoning—it’s the flavor core of this dish.
• Don’t Overcook Pasta: Boil it until just al dente; it will cook a bit more once mixed with the hot Alfredo sauce.
• Deglaze for Extra Flavor: After cooking the chicken, use a splash of chicken broth or pasta water to scrape up browned bits. These add big flavor to your sauce.
• Cheese Tip: Use freshly grated Parmesan for the Alfredo. Pre-shredded cheese can make the sauce grainy.
• Let Chicken Rest Before Slicing: A 5-minute rest keeps juices inside, not on the cutting board.

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Ingredients for This Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce

Here’s everything you’ll need to recreate this bold, creamy, and spicy dish. These ingredients serve about 4 people generously:

For the Cajun Chicken:

• 2 large boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon honey (optional, for a touch of sweetness)
• 1 teaspoon lemon juice (to brighten up the glaze)

For the Bowtie Pasta:

• 12 oz bowtie pasta (farfalle)
• Salted water (for boiling)

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• Salt and black pepper to taste
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional for extra heat)

Garnish (Optional but recommended):

• Chopped parsley
• Extra grated Parmesan
• A drizzle of the leftover pan sauce from the chicken

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Step 1: Season and Prepare the Chicken

Pat the chicken breasts dry with paper towels. Generously coat both sides with Cajun seasoning, pressing it in to form a crust. Let it rest at room temperature while you prep the other ingredients.

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Step 2: Sear the Cajun Chicken

In a large cast iron skillet over medium-high heat, add olive oil and butter. Once hot, place the seasoned chicken breasts in the pan. Sear for 4–5 minutes per side until golden and cooked through (internal temp should be 165°F / 74°C). Remove and let rest on a cutting board.

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Step 3: Prepare the Pasta

While the chicken cooks, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

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Step 4: Make the Garlic Glaze

In the same skillet used for the chicken (don’t clean it!), add a small knob of butter and minced garlic. Sauté until fragrant, then add honey and a splash of lemon juice. Stir well, scraping up the brown bits from the pan. Return the chicken to the skillet briefly, spooning the glaze over it. Then remove and slice the chicken.

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Step 5: Make the Alfredo Sauce

In a clean saucepan, melt butter over medium heat. Add minced garlic and sauté briefly. Pour in the heavy cream and bring to a gentle simmer. Slowly stir in Parmesan and mozzarella cheese until fully melted and smooth. Season with salt, black pepper, Italian seasoning, and red pepper flakes (if using).

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Step 6: Combine Pasta and Alfredo

Add the drained bowtie pasta into the Alfredo sauce. If needed, stir in a splash of reserved pasta water to loosen the sauce and coat evenly.

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Step 7: Plate and Serve

Serve the creamy pasta on a plate or shallow bowl. Top with sliced Cajun chicken. Spoon any extra garlic glaze from the pan over the chicken. Garnish with chopped parsley and extra Parmesan if desired.

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Notes

• Customize the Heat: If you’re spice-sensitive, reduce the Cajun seasoning slightly or omit the red pepper flakes from the Alfredo sauce. For extra kick, add a pinch of cayenne.
• Double the Sauce: This Alfredo is rich and thick—if you love saucy pasta, feel free to double the sauce ingredients for extra creaminess.
• Make it a One-Pan Dish: You can combine the chicken and pasta all in the skillet at the end for a one-pan serving style. This is especially great for weeknight cleanup.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: Cajun spices can burn quickly. Sear on medium-high, but don’t walk away. Use a thermometer to avoid dry chicken.
• Using Pre-Shredded Cheese: Store-bought shredded cheese contains anti-caking agents that can prevent the Alfredo from becoming smooth. Always grate your own.
• Skipping the Pasta Water: It’s liquid gold for adjusting your sauce. If your Alfredo gets too thick, a little pasta water will loosen it perfectly.
• Not Resting the Chicken: Cutting chicken right off the skillet will cause juices to run out. Always rest it 5–10 minutes before slicing.
• Overcooking the Pasta: Pasta continues to cook in the hot sauce. Keep it slightly firm when boiling.
• High Heat for Alfredo: Cream-based sauces need gentle heat. Boiling the sauce can cause it to separate. Simmer gently and stir continuously.

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

This dish is rich, savory, and slightly spicy—so pairing it with something fresh, crisp, or light can help balance the meal beautifully. Here are some great side options:

8 Recommendations

1. Garlic Bread or Toasted Baguette

Because who doesn’t want to soak up that creamy Alfredo sauce? Crunchy, buttery garlic bread is the perfect complement.

2. Caesar Salad

Crisp romaine lettuce, creamy dressing, and crunchy croutons offer a refreshing contrast to the rich pasta.

3. Steamed or Roasted Broccoli

Adds some green to your plate and balances the creaminess with a bit of earthy flavor.

4. Grilled Asparagus

Lightly charred asparagus adds texture and freshness—perfect for cutting through the richness of the sauce.

5. Caprese Salad

Fresh mozzarella, tomatoes, basil, and a balsamic drizzle give a light and zesty side to pair with the Cajun-spiced chicken.

6. Sautéed Spinach with Garlic

Simple, garlicky greens that are quick to make and don’t overpower the main dish.

7. Roasted Sweet Potatoes

For a bit of sweetness to balance out the spice and garlic, sweet potatoes work beautifully.

8. Chilled Lemon Cucumber Salad

Refreshing and slightly tart, this salad offers a cool-down from the spice while adding crunch and brightness.

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Storage Instructions

To keep your Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce tasting fresh and flavorful, follow these easy storage tips:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheating: Reheat gently on the stovetop or microwave. Add a splash of milk or cream to loosen the Alfredo sauce, as it tends to thicken when chilled.
• Freezing (Not Recommended): Alfredo sauce made with real cheese and cream can separate when frozen and reheated, resulting in a grainy texture. If you must freeze, do so without the sauce and prepare fresh Alfredo when serving.
• Separate Storage Tip: If possible, store the chicken and pasta separately to keep the chicken’s texture and flavor intact.

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Estimated Nutrition (Per Serving – Serves 4)

These values are approximate and can vary depending on ingredient brands and portion sizes:

• Calories: 710 kcal
• Protein: 38g
• Fat: 40g
• Saturated Fat: 21g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 48g
• Sugar: 3g
• Fiber: 2g
• Cholesterol: 155mg
• Sodium: 890mg

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Frequently Asked Questions

1. Can I use a different pasta shape instead of bowtie?

Absolutely! Penne, fettuccine, or rotini all work well. Bowtie adds a fun texture, but the sauce clings nicely to most short or flat pasta types.

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2. Is this dish very spicy?

It has a mild to medium kick from the Cajun seasoning. You can easily adjust the heat by using less seasoning or skipping the red pepper flakes.

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3. Can I use store-bought Alfredo sauce?

You can, but homemade makes a huge difference in flavor and creaminess. If using store-bought, consider adding fresh garlic and Parmesan to elevate it.

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4. What’s the best substitute for heavy cream?

Half-and-half or whole milk with a bit of cream cheese or butter can work in a pinch. However, heavy cream gives the smoothest, richest result.

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5. Can I make it vegetarian?

Yes! Omit the chicken and add sautéed mushrooms, spinach, or roasted vegetables instead. The Alfredo base is already meat-free.

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6. How do I keep the Alfredo sauce from clumping?

Use freshly grated cheese and low, steady heat. Stir constantly as the cheese melts into the cream—this keeps it silky smooth.

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7. Can I prep this dish ahead of time?

You can cook the chicken and pasta in advance, then reheat and combine with freshly made sauce right before serving for best results.

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8. What if I don’t have Cajun seasoning?

Make your own with a mix of paprika, garlic powder, onion powder, black pepper, cayenne, oregano, and thyme. It’s easy and customizable!

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Conclusion

Cheesy Garlic Cajun Chicken Bowtie Pasta in Alfredo Sauce is a weeknight hero and a dinner party dazzler all in one bowl. The bold Cajun spices, juicy chicken, and creamy, cheesy pasta come together in perfect harmony—rich, satisfying, and packed with personality. Whether you’re cooking to impress or just want a comforting plate of indulgence, this dish is your go-to.

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