Nothing beats a big bowl of creamy pasta with a little Southern kick. This Cajun Chicken Bowtie Pasta blends spice, creaminess, and comfort into one family-friendly dinner you’ll crave again and again. It’s quick, easy, and full of flavor that feels like a weeknight win every single time.
Table of Contents
Why You’ll Move This Cajun Chicken Bowtie Pasta
There’s something special about Cajun seasoning—it turns simple ingredients into a bold, crave-worthy dish. This pasta is the perfect mix of creamy, spicy, and cozy.
- Creamy and comforting sauce that coats every noodle
- Bold Cajun flavor that wakes up your taste buds
- Quick to make—perfect for busy weeknights
- Family-approved and reheats beautifully
- Uses simple pantry ingredients
- Works great with chicken, shrimp, or veggies
I grew up watching my mom serve up bowls of creamy pasta from her food truck near Austin. She had this trick—adding just enough Cajun spice to make every bite unforgettable. That spark inspired this recipe, built on my love for home-cooked comfort with a little kick.
Ingredients You’ll Need
This pasta is all about creamy balance and spice. The ingredients work together to create that perfect Cajun heat without being overpowering.
Main Ingredients
- 2 large boneless, skinless chicken breasts – diced for even cooking
- 8 oz bowtie pasta – also called farfalle, holds sauce beautifully
- 2–3 tablespoons Cajun seasoning – adjust to your spice level
- 2 tablespoons olive oil – helps the chicken brown perfectly
- 2 tablespoons butter – adds richness to the sauce
- 3 cloves garlic, minced – gives the base savory depth
- 1 cup heavy cream – creates that luscious creamy texture
- ¾ cup freshly grated Parmesan cheese – melts into a silky sauce
- Salt and pepper – to taste and balance flavor
- 2 tablespoons fresh parsley, chopped – adds color and freshness
- Reserved pasta water – thins the sauce as needed
Optional Add-Ons or Substitutes
- Substitute bowtie pasta with penne or rigatoni for a heartier bite
- Add sautéed bell peppers for sweetness and color
- Use half-and-half instead of heavy cream for a lighter version
- Add spinach for an earthy, fresh note
- Swap Parmesan with Pecorino Romano for a sharper flavor
- Use rotisserie chicken for an even quicker meal
Step-By-Step Instructions
When I make this dish, I always cook the pasta first so the chicken and sauce can come together fast. The key is layering the Cajun flavor through every step.
- Cook the pasta: Boil bowtie pasta in salted water until al dente. Reserve ½ cup of pasta water before draining. (That water’s your secret sauce adjuster.)
- Season the chicken: Toss chicken pieces with Cajun seasoning until well coated. (A light oil drizzle helps the spice stick.)
- Sear the chicken: Heat olive oil in a skillet over medium-high. Cook chicken until golden brown and cooked through. Remove and set aside. (Don’t wipe the pan—you want that flavor!)
- Make the sauce base: Add butter and garlic to the same skillet. Cook 30 seconds until fragrant. (This is where the aroma starts pulling people into the kitchen.)
- Add cream and Parmesan: Pour in heavy cream, then slowly whisk in Parmesan until smooth and thick. Season with salt and pepper.
- Combine it all: Stir in the cooked pasta and chicken. Add splashes of reserved pasta water until your desired consistency.
- Finish strong: Toss with parsley and a final sprinkle of Cajun seasoning for that signature kick.
Quick Reminders:
- Don’t overcook the pasta—it’ll keep cooking in the sauce.
- Use freshly grated Parmesan for the smoothest texture.
- Keep the heat medium-low when adding cream.
- Taste as you go; Cajun blends vary in saltiness.
Expert Tips For Success
This pasta is foolproof if you keep a few techniques in mind.
- Use room-temperature cream to prevent curdling.
- Brown the chicken well for caramelized flavor.
- Add Cajun seasoning gradually—spice levels differ by brand.
- Finish the sauce with a splash of pasta water for a glossy finish.
- Toss everything just before serving to prevent over-thickening.
- Fresh parsley at the end brightens the whole dish.
- Store leftovers properly to enjoy that same creamy texture later.
When you nail this once, it becomes part of your weeknight rotation—trust me.
Serving Suggestions
This creamy Cajun pasta shines on its own, but it pairs perfectly with light, fresh sides.
- Garlic Parmesan Dinner Rolls for mopping up sauce (try them here)
- A crisp green salad with lemon dressing
- Steamed broccoli or roasted zucchini
- Freshly grated Parmesan over the top
- Serve with a squeeze of lemon for brightness
- Great for date nights or family dinners
Experiment with what you have—it’s a flexible, forgiving recipe that always feels special.
Storing and Reheating
Creamy pastas store beautifully with a few tricks. Keep it sealed tight to hold that smooth texture.
How to Store It
- Cool completely before storing.
- Use airtight containers to prevent drying out.
- Keep in the fridge for up to 3 days.
- For longer storage, freeze in portions up to 2 months.
- Label containers with date for easy tracking.
How to Reheat It
- Reheat on the stovetop over low heat, stirring in a splash of milk or cream.
- Microwave in 30-second bursts, stirring between rounds.
- Avoid high heat—it can separate the sauce.
- Add fresh parsley and Parmesan before serving.
- Warm just until creamy and steamy, not boiling.
Even after a day or two, it still tastes rich and comforting.
Frequently Asked Questions
Can I make it less spicy?
Yes, just use 1 tablespoon of Cajun seasoning or make your own mild blend.
Can I use shrimp instead of chicken?
Absolutely. Sauté shrimp quickly at the start, set aside, and add back in at the end.
What type of pasta works best?
Bowtie, penne, or rigatoni all hold sauce beautifully.
Final Thoughs
This Cajun Chicken Bowtie Pasta is the kind of meal that warms your heart and fills your table with smiles. It’s easy, bold, and built for comfort—just like home cooking should be. I love serving it next to a bowl of Honey BBQ Chicken Rice Bowl or when I want something cozy like One-Pot Creamy Cajun Sausage Pasta.
- Keep it simple and flavorful.
- Taste and adjust as you go.
- Share it with people who make your home feel like family.
Cajun Chicken Bowtie Pasta with Creamy Sauce
Ingredients
Equipment
Method
- Cook bowtie pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
- Toss diced chicken with Cajun seasoning until evenly coated.
- Heat olive oil in a skillet over medium‑high heat. Cook chicken until golden and cooked through; set aside.
- In the same skillet, add butter and garlic, sauté for 30 seconds until fragrant.
- Pour in heavy cream, then gradually whisk in Parmesan until smooth and creamy. Season with salt and pepper.Add cooked pasta and chicken to the sauce, tossing to coat. Add a splash of reserved pasta water if needed to reach your desired consistency.Stir in chopped parsley and sprinkle extra Cajun seasoning if desired. Serve hot.
Nutrition
Notes
- You can lighten the dish by using half-and-half instead of heavy cream or substituting with cooked shrimp or vegetables.
- Adjust Cajun seasoning to taste — start small if you’re sensitive to spice.
- Sauce may thicken on standing; thin with reserved pasta water when reheating.
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