Savory Cajun Chicken over Creamy Parmesan Bowtie Pasta

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I’ve been making this Savory Cajun Chicken over Creamy Parmesan Bowtie Pasta whenever I want a weeknight meal that feels a little indulgent without taking hours. Tender, thin-sliced Cajun chicken sits on a velvety Parmesan cream sauce tossed with bowtie pasta — it’s spicy, comforting, and quick. For the full printable recipe and measurements, you can also visit the original Savory Cajun Chicken over Creamy Parmesan Bowtie Pasta recipe page.

Why you’ll love this dish

This recipe hits a sweet spot: bold Cajun flavor balanced by a rich, creamy sauce and tender pasta. It’s perfect for busy nights when you want restaurant-style comfort food without complicated prep. It’s also easy to adjust for heat, dairy preferences, or what you have in the fridge.

“Amazingly quick and packed with flavor — the Cajun spice gives just enough kick while the creamy Parmesan makes it utterly satisfying.” — family-tested review

What makes it special:

Fast: Thinly sliced chicken cooks in minutes.
Flexible: Swap pasta shapes or dairy alternatives.
Crowd-pleasing: Kids like the creamy cheese; adults appreciate the smoky spice.
One-skillet-friendly on cleanup if you cook pasta in a separate pot and finish sauce in the same pan.

How this recipe comes together

Step-by-step overview: Sear thin chicken slices quickly in oil and butter with Cajun seasoning and smoked paprika, then remove. In the same pan, sauté garlic, deglaze with chicken broth, stir in cream and cream cheese to make a silky sauce, add Parmesan (and mozzarella if using), return the chicken, then toss in cooked bowtie pasta. Finish with reserved pasta water to loosen the sauce and a sprinkle of red pepper flakes if you like extra heat.

This short overview helps you plan: cook pasta while seasoning and searing chicken, then make the sauce and combine — total active time ~30 minutes.

What you’ll need

1.25 lbs boneless, skinless chicken breasts, sliced thin (Make sure the chicken is sliced thinly for even cooking.)
1 tbsp olive oil (For cooking the chicken.)
2 tbsp butter (For cooking the chicken.)
1 tbsp Cajun seasoning (Adjust based on spice preference.)
1/2 tsp smoked paprika
12 oz bowtie (farfalle) pasta
3 cloves garlic, minced
1 cup chicken broth (Use homemade for better flavor.)
1 cup heavy cream (Can substitute with half-and-half or non-dairy options.)
2 oz cream cheese
3/4 cup grated Parmesan cheese (Extra for garnishing.)
1/2 cup shredded mozzarella (Optional for extra creaminess.)
1/2 tsp red pepper flakes (Optional for extra heat.)
1/2 cup reserved pasta water (To adjust sauce consistency.)

Ingredient notes and substitutions:

Chicken: Slice across the grain for tenderness. Thin slices cook quickly and stay juicy.
Dairy swaps: Use half-and-half for lighter sauce or canned coconut milk/unsweetened oat milk + a tablespoon of cornstarch for dairy-free texture (flavor will differ).
Pasta: Farfalle is great because it holds sauce; you can swap for penne, rigatoni, or linguine if preferred — see a similar take on linguine here for ideas.

Step-by-step instructions

Savory Cajun chicken served on creamy Parmesan bowtie pasta

Preparation

Bring a large pot of salted water to a boil and cook 12 oz bowtie pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Pat chicken dry and slice thinly across the grain. Toss the slices with 1 tbsp Cajun seasoning and 1/2 tsp smoked paprika so they’re evenly coated.

Cooking

Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter foams.
Add seasoned chicken in a single layer; don’t crowd the pan. Cook 2–3 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
Lower heat to medium. Add minced garlic to the skillet and sauté 30–45 seconds until fragrant; don’t brown.
Pour in 1 cup chicken broth to deglaze, scraping browned bits from the pan. Let broth reduce slightly, about 2 minutes.
Stir in 1 cup heavy cream and 2 oz cream cheese, whisking until smooth. Heat gently — do not boil hard, which can break the cream.
Add 3/4 cup grated Parmesan and 1/2 cup shredded mozzarella (optional). Stir until cheeses melt into a silky sauce. If sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency.
Return cooked chicken to the pan and warm through for 1–2 minutes. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if needed.
Toss the drained bowtie pasta into the sauce until evenly coated. Finish with a pinch of red pepper flakes if using. Serve immediately with extra grated Parmesan.

Timing tip: While the pasta cooks, prep and cook the chicken so nothing sits long and the sauce comes together fast.

Best ways to enjoy it

Plate a generous portion of pasta, lay chicken slices across the top, and grate extra Parmesan over everything.
Garnish with chopped parsley or sliced green onions for color and a fresh bite.
Pairings: a crisp green salad with lemon vinaigrette, roasted asparagus, or steamed broccoli cut through the richness. For wine, try a chilled Sauvignon Blanc or an unoaked Chardonnay.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating.
Reheating: Warm gently on the stove over low heat with a splash of milk or chicken broth to re-loosen the sauce. Microwave in short intervals, stirring and adding liquid as needed.
Freezing: Creamy pasta doesn’t freeze perfectly, but you can freeze the cooked chicken separately for up to 2 months. Thaw in the fridge and combine with freshly made sauce and pasta.
Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Slice chicken thin and uniform so it cooks evenly and stays tender.
Don’t overcrowd the pan when searing; you want color on the chicken for flavor. Work in batches if necessary.
Use real freshly grated Parmesan (not pre-grated) for the best melting and flavor.
If your sauce begins to separate, whisk in a small slurry of cold water and cornstarch (1 tsp cornstarch + 1 tbsp cold water) over low heat until it comes back together.
Reserve pasta water — its starch helps the sauce cling to the bowties.

Include one more technique inspiration in your prep: this recipe adapts well to chicken thighs; brown them slightly longer and adjust cooking time.

Here’s another related take on bowtie with chicken and mushrooms to inspire variations: try this mushroom-and-linguine version for ideas on adding veggies.

Creative twists

Veg-forward: Add sautéed bell peppers, spinach, or sun-dried tomatoes for color and vitamins.
Protein swaps: Use shrimp (cook 1–2 minutes per side) or sliced pork tenderloin instead of chicken.
Spice adjustments: Reduce Cajun seasoning to 1 tsp for mild heat, or add cayenne for more kick.
Lighter version: Replace heavy cream with half-and-half and omit cream cheese; finish with a tablespoon of cornstarch slurry if you need extra body.
One-pan version: Cook pasta separately, then make sauce and toss everything in one skillet for easier cleanup — here’s a similar one-pot inspiration to consult while adapting technique: one-pot approaches.

Your questions answered

Q: Can I make this gluten-free?
A: Yes. Swap the bowtie pasta for a gluten-free pasta (brown rice or chickpea) and verify any Cajun seasoning is gluten-free. Cook times may vary slightly.

Q: How spicy is this recipe?
A: With 1 tbsp Cajun seasoning it’s medium-spicy for most people. Reduce to 1 tsp for mild, or add red pepper flakes/cayenne for more heat.

Q: Can I meal-prep this for lunches?
A: Yes — store pasta and sauce together in the fridge and reheat gently with a splash of broth. For best texture, keep cooked chicken separate if possible and combine when reheating.

Q: Is it okay to use pre-shredded cheeses?
A: Pre-shredded cheeses contain anti-caking agents that can affect melting slightly. For the creamiest sauce, grate whole Parmesan fresh.

Conclusion

If you want a reliable, weeknight-friendly dinner that still feels special, this Savory Cajun Chicken over Creamy Parmesan Bowtie Pasta delivers. For cooking technique tips and a slightly different take on the same flavor profile, check out Creamy Cajun Chicken Pasta. If you’re aiming to streamline cleanup with one-pot cooking while keeping creamy flavor, this version is a helpful reference: One Pot Creamy Cajun Chicken Pasta – Budget Bytes. And if you love bowtie pasta with a mushroom-cream twist, this recipe offers plating and pairing ideas that translate well: Bow Tie Pasta with Mushroom Cream Sauce and Chicken.

Enjoy — and feel free to ask if you want variations for dietary needs or a grocery-list-friendly shopping breakdown.