Spicy Cajun Chicken Alfredo Bowtie Pasta
Indulge in the ultimate comfort food with this creamy, spicy, and quick-to-make Spicy Cajun Chicken Alfredo Bowtie Pasta. Perfect for busy weeknights or festive gatherings, it’s a crowd-pleaser that’s bursting with bold flavors!
Equipment
- Large Skillet
- Pot
- Colander
- Wooden Spoon
- Cutting Board
- Chef’s Knife
Ingredients
Chicken and Seasoning
- 2 boneless, skinless chicken breasts cut into strips
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
Sauce and Pasta
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 12 oz bowtie pasta (farfalle)
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- salt and pepper to taste
- 1 tablespoon butter
- fresh parsley chopped for garnish
Instructions
- Boil a large pot of salted water and cook the bowtie pasta according to package instructions until al dente. Drain and set aside. Reserve a cup of pasta water to adjust sauce consistency later if needed.
- Rub the chicken strips with Cajun seasoning, ensuring they’re fully coated. Let it sit for 10 minutes to soak up the flavors.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and chicken broth, stirring well. Add Parmesan cheese gradually, whisking until smooth. Sprinkle in smoked paprika and red pepper flakes if desired.
- Add cooked pasta and chicken to the sauce, tossing to coat evenly. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water.
- Sprinkle with chopped parsley for a pop of color. Serve hot and enjoy!
Notes
This dish is highly customizable! Swap chicken for shrimp or tofu, use gluten-free pasta, or adjust the spice level to suit your taste. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
