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

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A rich and creamy pasta dish featuring Cajun garlic Parmesan chicken served over bowtie pasta tossed in a luxurious three-cheese Alfredo sauce.

Ingredients

Scale
  • 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

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. Reserve a half cup of pasta water in case you need to thin the sauce later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Notes

Reserve pasta water for thinning sauce, and avoid adding all cheese at once to prevent clumping.

Nutrition

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

Find it online: https://saveurmagique.com/cajun-chicken-pasta-garlic-parmesan-bowtie-alfredo-sauce/