Creamy Cajun Chicken Bowtie Pasta Skillet
A delightful one-skillet dish that combines bold Cajun flavors, succulent chicken, and creamy sauce with bowtie pasta, perfect for weeknight dinners or special gatherings.
Ingredients
Main ingredients
- 2 large boneless, skinless chicken breasts
- 8 oz bowtie (farfalle) pasta
- 2–3 tablespoons Cajun seasoning Adjust to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Reserved pasta water (as needed)
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Reserve ½ cup pasta water, drain, and set aside.
- Season chicken breasts with Cajun seasoning, salt, and pepper.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until cooked through. Remove from skillet and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 1 minute.
- Pour in heavy cream, stirring to deglaze the pan and incorporate browned bits.
- Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt, pepper, or more Cajun seasoning to taste.
- Add cooked pasta to the skillet and toss to coat in the sauce. If sauce is too thick, add reserved pasta water to loosen.
- Slice chicken and return to skillet. Simmer for 2–3 minutes to heat through.
- Garnish with chopped parsley and extra Parmesan. Serve hot and enjoy!
Notes
Best served hot, immediately after cooking. Add a splash of milk or reserved pasta water when reheating to restore creaminess.