Cajun Chicken Bowties with Cream Cheese Sauce (Print-Friendly Version)

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.

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# Ingredients You’ll Need:

→ Pasta

01 - 1 pound bowtie pasta

→ Chicken

02 - 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

→ Fats and Oils

03 - 2 tablespoons butter

04 - 2 tablespoons olive oil

→ Aromatics & Seasoning

05 - 4 cloves garlic, minced

06 - 2 teaspoons Cajun seasoning

07 - 1 teaspoon paprika

08 - 1/2 teaspoon black pepper

09 - 1 teaspoon salt

→ Dairy & Cheeses

10 - 1 cup heavy cream

11 - 4 ounces cream cheese, softened

12 - 1 cup shredded mozzarella cheese, divided

13 - 1/2 cup grated Parmesan cheese

→ Liquids

14 - 1 cup chicken broth

# How to Make It:

01 - Cook the pound of bowties separately following the package; reserve some cooking water and drain.

02 - Season chicken with Cajun seasoning, paprika and pepper, adjusting the additional salt for the blend used.

03 - 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.

04 - Reduce heat, add butter and garlic, then stir in broth, cream and cubed cream cheese until smooth without a hard boil.

05 - 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.

06 - 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.

# Extra Suggestions:

01 - Its sauce contains a full cup of broth and four ounces of cream cheese, with Cajun seasoning on the chicken.

02 - Use three-quarters of the one-cup measure in the sauce and keep one-quarter cup for finishing.

03 - Cajun blends differ in salt content, and broth and Parmesan add more.

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