Name: Cajun Garlic Parmesan Chicken Bowtie Pasta with Three-Cheese Alfredo Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 3 large boneless, skinless chicken breasts, sliced into thin strips; ¾ cup grated Parmesan cheese, for crusting the chicken; 2 ¼ tsp Cajun seasoning; ¾ tsp smoked paprika; Salt and black pepper, to taste; 18 oz bowtie (farfalle) pasta; 6 tbsp unsalted butter, divided; 6 cloves garlic, minced; 2 ¼ cups heavy cream; 1 ⅛ cups low-sodium chicken broth; 1 ½ cups shredded mozzarella cheese; 1 ½ cups shredded cheddar cheese; 1 1/8 cups grated Parmesan cheese, for the sauce; 3 oz cream cheese, softened; ¾ tsp Italian seasoning; ¾ tsp dried basil; ⅜ tsp crushed red pepper flakes, optional; Chopped parsley or dried herbs, for garnish

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

Introduction
This Cajun Garlic Parmesan Chicken Bowtie Pasta with Three-Cheese Alfredo Sauce is rich, creamy, and packed with bold flavor. Tender slices of Parmesan-crusted chicken are seared until golden, then served over al dente bowtie pasta tossed in a luxuriously smooth Alfredo made from heavy cream, cream cheese, and three melty cheeses. The Cajun seasoning and smoked paprika give the chicken a gentle smoky heat, while fresh garlic and Parmesan add savory depth. Expect a silky sauce that coats every farfalle ruffle, juicy chicken strips with a crisp cheese crust, and an aroma that will fill the kitchen with warmth. This is ideal for weeknight dinners when you want something comforting, for casual dinner parties, or any time you want a satisfying, crowd-pleasing pasta meal. If you enjoy creamy, comforting pasta dishes, also try my take on chicken Alfredo garlic bread bowls.

Ingredients

3 large boneless, skinless chicken breasts, sliced into thin strips
- Thin strips cook quickly and absorb the Cajun seasoning well.
¾ cup grated Parmesan cheese, for crusting the chicken
- Uses salty Parmesan to form a flavorful crust on the chicken.
2 ¼ tsp Cajun seasoning
- Adds warm, spicy Cajun flavor to the chicken.
¾ tsp smoked paprika
- Provides a mild smoky note and color.
Salt and black pepper, to taste
- To season the chicken and adjust saltiness.
18 oz bowtie (farfalle) pasta
- Bowtie shapes hold the sauce in their ruffles for great texture.
6 tbsp unsalted butter, divided
- Adds richness to both the chicken sear and the sauce.
6 cloves garlic, minced
- Fresh garlic gives sharp, aromatic flavor to the sauce and chicken.
2 ¼ cups heavy cream
- The base for a silky, rich Alfredo sauce.
1 ⅛ cups low-sodium chicken broth
- Thins and brightens the cream, and helps scrape up pan fond.
1 ½ cups shredded mozzarella cheese
- Melts smoothly for creamy body in the sauce.
1 ½ cups shredded cheddar cheese
- Adds sharp, savory depth and color.
1 1/8 cups grated Parmesan cheese, for the sauce
- Parmesan for the sauce contributes nutty, salty flavor.
3 oz cream cheese, softened
- Helps stabilize and thicken the sauce for a velvety texture.
¾ tsp Italian seasoning
- Provides balanced herb notes to the Alfredo.
¾ tsp dried basil
- Adds a sweet, dried herb aroma.
⅜ tsp crushed red pepper flakes, optional
- Use for extra heat, or omit to keep it milder.
Chopped parsley or dried herbs, for garnish
- Fresh parsley brightens the finished dish visually and in flavor.

Step-by-Step Instructions

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. Reserve a half cup of pasta water in case you need to thin the sauce later.
- Tip: Salting the water well seasons the pasta from the inside out.
Prepare and crust the chicken
- Season the sliced chicken with Cajun seasoning, smoked paprika, salt, and pepper. Press the grated Parmesan cheese into the chicken to coat evenly.
Sear the chicken
- Heat a skillet over medium-high heat with some of the butter. Sear the Parmesan-coated chicken until browned and cooked through. Add minced garlic at the last minute to avoid burning, toss briefly, and then keep the chicken warm on a plate.
- Tip: Work in batches if the skillet is crowded so the chicken browns instead of steaming. For related chicken searing tips, see a recipe for juicy chicken with Madeira sauce.
Start the sauce
- In the same skillet, reduce heat to medium and melt the remaining butter. Sauté the remaining garlic until fragrant, about 30 seconds to one minute.
Add liquids and simmer
- Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Use a spatula to scrape any browned bits from the pan into the sauce for extra flavor.
Melt the cheeses
- Add the softened cream cheese, shredded mozzarella, shredded cheddar, and the grated Parmesan intended for the sauce. Stir constantly until all cheeses melt and the sauce is smooth.
Season the sauce
- Stir in the Italian seasoning, dried basil, and the optional crushed red pepper flakes. Taste and adjust salt and pepper as needed.
Combine pasta and sauce
- Return the drained bowtie pasta to the skillet and toss gently to coat with the three-cheese Alfredo. If the sauce is too thick, add reserved pasta water or a splash more chicken broth until you reach the desired consistency.
Serve
- Plate the sauced pasta and top with the garlic-Parmesan chicken. Garnish with chopped parsley or dried herbs and serve immediately. Enjoy while hot.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 1,285 kcal per serving
- Note: This is an approximate value based on the full recipe divided into six portions.

For more creamy pasta inspiration, check this version of creamy garlic chicken pasta.

Tips, Storage & Variations

Practical tips
- Reserve the pasta water before draining. The starch in the water helps loosen a thick sauce and improves coating.
- Do not add all the cheese at once before the sauce is warmed, or it may clump. Add cheeses gradually and keep the heat at a gentle simmer.
- If you want more heat, sprinkle the crushed red pepper flakes on top when serving.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of chicken broth or reserved pasta water to return the sauce to a creamy consistency.
Freezing
- Freezing is not recommended for best texture, as the cream-based sauce can separate. If you must freeze, cool completely, package in airtight freezer-safe containers, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat slowly while whisking in extra liquid.
Flavor variations using existing ingredients only
- For a smokier profile, increase the smoked paprika slightly.
- For a sharper cheese flavor, stir in a bit more cheddar when melting the cheeses.
- To brighten the dish, add an extra sprinkle of Parmesan over the top at serving.
- For herb-forward notes, increase the Italian seasoning or dried basil to taste.

For storage ideas with garlic-forward dishes, see this chicken shawarma with garlic sauce post for inspiration.

FAQ

is included above.

How do I prevent the sauce from separating?
- Keep the heat low and add cheeses slowly while stirring; if it becomes too thick, whisk in reserved pasta water or chicken broth.
Can I use a different pasta shape?
- Yes, any sturdy shape like penne or rigatoni will work to hold the sauce.
Is the crushed red pepper necessary?
- No, it is optional and only adds extra heat if you want it.
How can I tell the chicken is cooked through?
- Chicken strips should reach 165 F internal temperature or be opaque throughout with juices running clear.
Can I make this ahead of time?
- You can prepare components ahead: cook the pasta and chicken, then gently reheat and combine shortly before serving.

Conclusion

I hope you enjoy making this Cajun Garlic Parmesan Chicken Bowtie Pasta with Three-Cheese Alfredo Sauce. It pairs bold, savory chicken with a silky, cheesy sauce for a comforting meal that feels indulgent but is straightforward to prepare. If you want additional inspiration for creamy Parmesan chicken pasta, see this take on Southern Style Creamy Parmesan Chicken Pasta. For a slightly different Cajun-centered approach, this recipe for Cajun Chicken Pasta – Whisk It Real Gud is a great reference. Please try the recipe, leave a comment with your tweaks, and enjoy a cozy meal with friends or family.