Creamy Cajun Chicken Bow-Tie Pasta
Looking for something easy but still feels like a proper dinner?
Not just plain pasta again, but not anything complicated either, especially when you’re already a bit tired and just want to get food on the table? Look no further!
This is one of those meals that usually ends up happening on autopilot.
Nothing fancy, just chicken, pasta, a creamy sauce, but it comes together in a way that feels a bit more put together than it should.
It’s just that thing you make when you don’t really feel like cooking, but also don’t want something boring.
And it doesn’t drag on forever, which helps on evenings where everything’s already running late.
The Cajun seasoning gives it a bit of a kick, but it’s not too much unless you go heavy with it.
You can adjust it without thinking too hard. The garlic and cream sort of balance everything out so it’s still rich, but not in that heavy, regret-it-after way.
It’s warm, a bit comforting, nothing complicated going on.
Bow-tie pasta works well, but honestly it’s not a big deal. Use whatever’s in the cupboard.
Same with extras. Sometimes people add more ingredients; sometimes it’s just the basics, and that’s fine too.
It’s the kind of recipe you don’t really have to follow after the first time. You just remember roughly how it goes and make it your own, which is usually when it turns out best anyway.
What You’ll Need:
For the chicken
● 2 large chicken breasts, sliced into strips
● 1 to 1½ tbsp Cajun seasoning
● Salt and pepper
● 1 tbsp olive oil
● 1 tbsp butter
For the pasta
● 300g bow-tie (farfalle) pasta
● Salt for the water
For the sauce
● 3 to 4 cloves garlic, finely chopped
● 1 small onion or shallot, finely diced
● 1 red bell pepper, sliced thin
● 1 cup (240ml) double cream
● ½ cup (120ml) chicken broth or white wine
● ½ cup grated parmesan
● 1 tsp Cajun seasoning (adjust to taste)
● ½ tsp smoked paprika
● Optional: pinch of chilli flakes
To finish
● Fresh parsley, chopped
● Extra parmesan
● Squeeze of lemon (optional but recommended)
Instructions
1. Cook the pasta
● Bring a large pot of salted water to a boil
● Cook the bow-tie pasta until just al dente
● Reserve about ½ cup of pasta water, then drain and set aside
2. Season and cook the chicken
● Toss the chicken strips with Cajun seasoning, salt, and pepper
● Heat olive oil and butter in a large pan over medium-high heat
● Add the chicken in a single layer
● Cook for 3 to 4 minutes per side until golden and cooked through
● Remove from the pan and set aside
3. Start the base of the sauce
● In the same pan, lower heat to medium
● Add the onion and cook for 2 to 3 minutes until soft
● Add garlic and cook for about 30 seconds
● Stir in the sliced red pepper and cook until slightly softened
4. Deglaze the pan
● Pour in the chicken broth or white wine
● Scrape up any bits stuck to the bottom
● Let it simmer for 2 to 3 minutes to reduce slightly
5. Build the creamy sauce
● Pour in the cream and stir
● Add Cajun seasoning, smoked paprika, and chilli flakes if using
● Let it gently simmer for 3 to 5 minutes until slightly thickened
6. Add the cheese
● Stir in the parmesan until melted and smooth
● If the sauce feels too thick, add a splash of the reserved pasta water
7. Bring everything together
● Add the cooked chicken back into the pan
● Add the drained pasta
● Toss everything until evenly coated in the sauce
8. Finish and serve
● Taste and adjust seasoning if needed
●Add a small squeeze of lemon to balance the richness
● Sprinkle with fresh parsley and extra parmesan
Notes That Actually Help
➤ Don’t rush the chicken
Let it get a proper golden colour. That’s where most of the flavour comes from
➤ Cajun seasoning varies a lot
Some are saltier or spicier than others, so taste as you go instead of dumping it all in at once
➤ Use pasta water if needed
It makes the sauce smoother without thinning it out too much
➤ Cream can split if overheated
Keep the heat medium to low once the cream is in
Easy Variations
● Swap chicken for shrimp for a quicker version
● Add spinach at the end for a bit of freshness
● Use sun-dried tomatoes if you want a deeper flavour
● Make it lighter by using single cream, just expect a thinner sauce
What It’s Like (honestly)
It’s rich but not overly heavy, spicy but not aggressive, and the texture is exactly what you want from a creamy pasta.
The Cajun seasoning keeps it from tasting flat, and the chicken actually adds something instead of just being there.
It’s the kind of meal you make once and then end up craving again a few days later.
