Description
This Bowtie Pasta with Creamy Cajun Chicken and Mozzarella Cheese Sauce is a flavorful and comforting dish perfect for a cozy dinner. Tender chicken breasts seasoned with spicy Cajun seasoning are seared to golden perfection and served over al dente bowtie pasta coated in a luscious, cheesy mozzarella cream sauce. Finished with fresh parsley and a touch of black pepper, this recipe blends creamy, spicy, and savory elements for a satisfying meal.
Ingredients
Scale
For the Pasta
- 2 cups bowtie pasta (farfalle)
- 2 tablespoons butter (for tossing)
For the Chicken
- 2 chicken breasts
- 1 ½ tablespoons Cajun seasoning
For the Sauce
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley (fresh or dried)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the bowtie pasta until al dente, about 9-11 minutes. Drain the pasta well and toss lightly with butter to prevent sticking.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with Cajun seasoning to infuse the chicken with bold, spicy flavors.
- Sear the Chicken: Heat a skillet over medium heat and melt the butter. Add the seasoned chicken breasts and cook for 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and allow it to rest for a few minutes to retain juices.
- Sauté the Garlic: In the same skillet, add more butter if necessary. Sauté the minced garlic over medium heat until fragrant, about 30 seconds to 1 minute, taking care not to burn it.
- Make the Cheese Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually whisk in the shredded mozzarella cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Toss Pasta in Sauce: Add the cooked bowtie pasta to the skillet, stirring gently to coat the pasta evenly with the creamy cheese sauce.
- Serve: Slice the rested Cajun chicken into strips and place it over the sauced pasta. Garnish with chopped parsley and a sprinkle of black pepper. Serve immediately while warm.
Notes
- Use fresh parsley for a brighter flavor; dried parsley works as well in a pinch.
- For extra spice, add a pinch of cayenne pepper to the Cajun seasoning or sauce.
- To reduce calories, substitute heavy cream with half-and-half or a lighter cream option, but sauce may be less rich.
- Make sure not to overcook the chicken to keep it juicy and tender.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently to avoid curdling the sauce.
