This weeknight pasta sears Cajun-seasoned chicken, then builds a garlic butter cream sauce right in the same skillet using the browned bits left behind. Deglazing with chicken broth before adding the cream is what pulls that flavor into the sauce, and the whole dinner is ready in about 40 minutes.
Cajun Garlic Butter Chicken Bowtie Pasta
Ingredients
- 12 oz bowtie pasta
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning, plus more to taste
- 1/2 tsp smoked paprika
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 2 tbsp chopped parsley, optional
Instructions
- Cook the bowtie pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes, until browned and the thickest pieces reach 165°F. Transfer to a plate.
- Reduce heat to medium. Add remaining olive oil, butter, and garlic to the skillet. Cook for 30 seconds, stirring constantly.
- Pour in chicken broth and scrape up browned bits from the pan. Simmer for 2 minutes.
- Stir in heavy cream and Parmesan. Simmer gently for 3 to 5 minutes, until slightly thickened.
- Return chicken and pasta to the skillet. Toss until coated, adding reserved pasta water a splash at a time if needed.
- Finish with lemon juice and parsley. Taste and adjust seasoning before serving.
Recipe Notes
- Use a mild Cajun seasoning for a family-friendly version.
- Add pasta water slowly so the sauce stays creamy instead of thin.
- Cut chicken evenly so it cooks at the same pace.
- Chicken is safely cooked when the thickest pieces reach 165°F.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth, milk, or cream to loosen the sauce.
- Substitutions: Use penne or rotini instead of bowtie pasta. Use half-and-half for a lighter sauce, but simmer gently. Add bell peppers or broccoli if you want vegetables in the skillet.
Why you'll love this
- Cutting the chicken into even bite-size pieces before cooking means every piece finishes searing at the same time instead of some pieces overcooking while thicker ones catch up.
- Reserving pasta water before draining, then adding it back a splash at a time, lets the sauce's consistency be adjusted afterward without diluting its flavor the way plain water would.
Troubleshooting
The sauce turns thin instead of clinging to the pasta.
Add reserved pasta water back slowly, a splash at a time - the starch in it is what helps the sauce cling rather than run off.
The dish tastes less spicy than expected.
Cajun seasoning blends vary in heat by brand. Season the chicken generously, then taste the finished sauce before adding more.
The chicken turned out a little dry.
Brine it for 20 to 30 minutes before cooking next time, or pull it as soon as it hits 165°F - it's easy to overshoot in a hot skillet.
Recipe variations
- Feel free to get creative with your Cajun Garlic Butter Chicken Bowtie Pasta!
- For a smoky kick, add some sliced andouille sausage along with the chicken.
- If you love vegetables, sauté some bell peppers and onions with the chicken for added texture and sweetness.
- You could also stir in a handful of fresh spinach or sun-dried tomatoes at the very end for extra color and nutrients.
- Craving seafood? Swap out some of the chicken for succulent shrimp for a delicious Cajun surf-and-turf pasta.
Frequently asked questions
Can I use a different type of pasta?
Absolutely! While bowtie pasta is fun and holds the sauce well, you can use any short pasta like penne, rotini, or even fettuccine for this recipe. Adjust cooking times according to package directions.
Is this dish very spicy?
The spice level of this Cajun Garlic Butter Chicken Bowtie Pasta can be adjusted. Use less Cajun seasoning if you prefer a milder flavor, or add a pinch of cayenne pepper for an extra kick.
Can I prepare parts of this recipe ahead of time?
Yes, you can cook and season the chicken ahead of time and store it in the fridge. The sauce can also be made partially, but it's best finished fresh for optimal creaminess.
What vegetables pair well with this pasta?
Broccoli, bell peppers, onions, and spinach are fantastic additions. Sauté them with the chicken or stir them into the sauce for added nutrition and flavor.
Can I make this dairy-free?
You can try substituting dairy-free butter, plant-based cream, and nutritional yeast for Parmesan. The flavor profile will change slightly, but it can still be delicious.
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