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This Cajun-seasoned bowtie pasta uses broth and cream cheese as well as heavy cream. Most of the mozzarella melts into the sauce; the last quarter cup finishes the top. Keeping those portions separate makes the sauce easier to judge before the final covered melt.
Its sauce contains a full cup of broth and four ounces of cream cheese, with Cajun seasoning on the chicken. That differs from the cream-and-mozzarella garlic version. The cream cheese needs time to soften into the liquid before the shredded cheeses are added.
Ingredient amounts and preparation
- Set out: 1 pound bowtie pasta
- Set out: 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Set out: 2 tablespoons butter
- Set out: 2 tablespoons olive oil
- Set out: 4 cloves garlic, minced
- Set out: 2 teaspoons Cajun seasoning
- Set out: 1 teaspoon paprika
- Set out: 1/2 teaspoon black pepper
- Set out: 1 teaspoon salt
- Set out: 1 cup heavy cream
- Set out: 4 ounces cream cheese, softened
- Set out: 1 cup shredded mozzarella cheese, divided
- Set out: 1/2 cup grated Parmesan cheese
- Set out: 1 cup chicken broth
Cooking sequence and doneness
- Stage 1
- Cook the pound of bowties separately following the package; reserve some cooking water and drain.
- Stage 2
- Season chicken with Cajun seasoning, paprika and pepper, adjusting the additional salt for the blend used.
- Stage 3
- Heat the oil in a deep skillet and cook chicken in batches as needed until each piece reaches 165°F; move to a clean plate.
- Stage 4
- Reduce heat, add butter and garlic, then stir in broth, cream and cubed cream cheese until smooth without a hard boil.
- Stage 5
- Melt in three-quarters cup mozzarella and the Parmesan, then toss in the cooked pasta, loosening only if needed with a splash of pasta water.
- Stage 6
- Return the chicken, add the remaining quarter cup mozzarella and cover over low heat for about 2–3 minutes until the topping melts; serve hot.
Use three-quarters of the one-cup measure in the sauce and keep one-quarter cup for finishing. This is one cup total, not one cup in the sauce plus extra on top. Set both portions out before cooking to avoid using the topping by mistake. Cajun blends differ in salt content, and broth and Parmesan add more. If using a salted blend, add the separate salt cautiously after the chicken is safely cooked. Heat level also varies; the name of the blend is not a reliable measure of pepper intensity.
What if the cream cheese leaves lumps?
Cut it into small pieces and stir over gentle heat in the cream and broth. Press softened pieces against the pan with a spoon rather than rapidly boiling the sauce. Add the shredded cheeses only after that base is reasonably smooth.
How can the chicken stay separate?
Cook the one-and-a-half-pound batch before making the sauce and hold it on a clean plate. Toss the drained pasta through the finished sauce, then return the chicken. The short covered finish melts the topping; it is not a substitute for cooking the chicken fully. A different shape can be used if cooked separately according to its own package. Measure the one-pound dry amount and check pan capacity before tossing. A deep skillet is more practical than a shallow pan for this large batch.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
For another complete recipe, see Garlic Butter Chicken Bowties with Cream and Mozzarella or Smothered Cajun Chicken and Cornbread Casserole. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. USDA’s temperature guidance specifies 165°F for poultry, including ground chicken and turkey. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- What distinguishes this bowtie recipe?
Its sauce contains a full cup of broth and four ounces of cream cheese, with Cajun seasoning on the chicken. That differs from the cream-and-mozzarella garlic version.
- How is the mozzarella divided?
Use three-quarters of the one-cup measure in the sauce and keep one-quarter cup for finishing. This is one cup total, not one cup in the sauce plus extra on top.
- Why can the seasoning taste salty?
Cajun blends differ in salt content, and broth and Parmesan add more. If using a salted blend, add the separate salt cautiously after the chicken is safely cooked.
- What if the cream cheese leaves lumps?
Cut it into small pieces and stir over gentle heat in the cream and broth. Press softened pieces against the pan with a spoon rather than rapidly boiling the sauce.
- How can the chicken stay separate?
Cook the one-and-a-half-pound batch before making the sauce and hold it on a clean plate. Toss the drained pasta through the finished sauce, then return the chicken.
- Does any short pasta work?
A different shape can be used if cooked separately according to its own package. Measure the one-pound dry amount and check pan capacity before tossing.