Creamy Cajun Chicken Bowtie Pasta Skillet – Easy One-Pan

This creamy Cajun chicken bowtie pasta skillet earns its spot in the weekly rotation because everything happens in one pan, and the sauce tastes like it simmered all afternoon.

You sear seasoned chicken until golden, then let the bowties cook right in the same skillet so they soak up all that smoky, garlicky flavor. A splash of cream at the end turns the pan juices into a velvety sauce that hugs every twist of pasta.

It's the kind of dinner I make when the day got away from me and I still want something that feels like a treat. Fifteen minutes of prep, about thirty-five at the stove, and one pan to wash.

About the Ingredients

1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces

Thighs work just as well and stay juicier if you tend to overcook chicken. Look for breasts that feel springy and aren't sitting in a lot of liquid in the package.

2 tablespoons Cajun seasoning, plus more to taste

Use a salt-free blend if you have one so you can control the seasoning yourself; a hot blend will make the whole dish noticeably spicier. If you only have a salted blend, cut the added salt in the recipe in half.

2 tablespoons olive oil

Any neutral oil like avocado or canola works here. You want an oil that can take medium-high heat without smoking.

1 medium yellow onion, diced (about 1 cup)

Sweet onion or even a large shallot is a fine swap. Choose onions that feel heavy for their size and have dry, papery skins.

1 medium red bell pepper, diced (about 1 cup)

Green bell pepper gives a sharper, more classic Cajun flavor if you prefer. Frozen diced peppers work in a pinch, no need to thaw.

3 garlic cloves, minced

Jarred minced garlic is fine here, about 1 tablespoon. Fresh cloves should be firm and smell sharp when you press them.

3 cups (about 12 ounces) bowtie pasta, uncooked

Penne or rotini are good stand-ins and hold sauce just as well. Check the box weight rather than guessing by volume.

3 1/2 cups low-sodium chicken broth

Vegetable broth makes this work as a meatless-sauce version, though the flavor will be milder. Low-sodium lets you taste as you go.

1 cup heavy cream

Half-and-half will work but the sauce will be thinner; add an extra 5 minutes of simmering to reduce it. For a dairy-free version, use full-fat coconut milk and expect a slightly sweeter sauce.

1/2 cup grated Parmesan cheese

Freshly grated Parmesan melts more smoothly than the shaker kind. Pecorino Romano is a sharper swap if you like a little bite.

2 tablespoons chopped fresh parsley, for serving

Sliced green onions are an easy substitute. Skip dried parsley here, it won't give you the fresh lift.

Tips & Tricks

Don't crowd the chicken

Sear it in a single layer so it browns instead of steaming. If your skillet is small, do it in two batches.

Scrape the bottom of the pan

Those browned bits left after searing the chicken are pure flavor. Stir the broth and scrape them up as it comes to a simmer.

Add the cream off the boil

Lower the heat before pouring in the cream so it doesn't curdle. Stir it in gently and let it thicken slowly.

Salt at the end

Cajun blends vary a lot in salt, so taste the finished sauce before adding any extra.

Step-by-Step Instructions

1. Season the chicken

Toss the chicken pieces with 1 tablespoon of the Cajun seasoning in a bowl until evenly coated. Let it sit while you chop the vegetables, about 10 minutes, so the seasoning has a chance to soak in.

2. Sear the chicken

Heat the olive oil in a large deep skillet over medium-high heat, about 375°F (190°C), for 2 minutes. Add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until golden brown on both sides and the internal temperature reaches 165°F (74°C). Transfer to a plate.

3. Soften the vegetables

Lower the heat to medium and add the onion and bell pepper to the same skillet. Cook for 4 to 5 minutes, stirring, until the onion turns translucent and the pepper softens slightly. Add the garlic and cook 30 seconds more, just until fragrant.

4. Toast the pasta

Stir in the bowtie pasta and the remaining 1 tablespoon Cajun seasoning. Cook for 1 minute, stirring, so the pasta picks up the seasoned oil and smells toasted.

5. Simmer the pasta

Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Bring to a gentle simmer, then cover and cook for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.

6. Make it creamy

Reduce the heat to low and stir in the heavy cream and Parmesan. Return the chicken and any juices to the skillet. Simmer uncovered for 4 to 5 minutes, until the sauce thickens enough to coat the back of a spoon and bubbles gently at the edges.

7. Taste and serve

Taste and add salt or more Cajun seasoning if it needs it. Sprinkle with parsley and serve straight from the skillet while the sauce is glossy and hot.

Delicious Variations

Smoky Sausage Version

Swap the chicken for 1 pound of sliced andouille sausage and skip the searing step, browning the sausage with the vegetables instead.

Extra Veggie Skillet

Add 1 cup of sliced mushrooms with the onion and a handful of baby spinach at the very end, stirring until it wilts.

Dairy-Free Cajun Pasta

Use full-fat coconut milk in place of the cream and skip the Parmesan, adding 1 extra teaspoon of Cajun seasoning to keep the flavor bold.

How to Store Creamy Cajun Chicken Bowtie Pasta Skillet

Frequently Asked Questions

Give this creamy Cajun chicken bowtie pasta skillet a try on your busiest night and see how quickly it disappears. Cook it your way, and tell me how it went.

Creamy Cajun Chicken Bowtie Pasta Skillet

This creamy Cajun chicken bowtie pasta skillet cooks in one pan with a smoky, garlicky sauce that clings to every noodle for a fast weeknight dinner.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings541 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons Cajun seasoning, plus more to taste
• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 3 garlic cloves, minced
• 3 cups (about 12 ounces) bowtie pasta, uncooked
• 3 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for serving

📋 Instructions

1. 1Season the chicken — Toss the chicken pieces with 1 tablespoon of the Cajun seasoning in a bowl until evenly coated. Let it sit while you chop the vegetables, about 10 minutes, so the seasoning has a chance to soak in.
2. 2Sear the chicken — Heat the olive oil in a large deep skillet over medium-high heat, about 375°F (190°C), for 2 minutes. Add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until golden brown on both sides and the internal temperature reaches 165°F (74°C). Transfer to a plate.
3. 3Soften the vegetables — Lower the heat to medium and add the onion and bell pepper to the same skillet. Cook for 4 to 5 minutes, stirring, until the onion turns translucent and the pepper softens slightly. Add the garlic and cook 30 seconds more, just until fragrant.
4. 4Toast the pasta — Stir in the bowtie pasta and the remaining 1 tablespoon Cajun seasoning. Cook for 1 minute, stirring, so the pasta picks up the seasoned oil and smells toasted.
5. 5Simmer the pasta — Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Bring to a gentle simmer, then cover and cook for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
6. 6Make it creamy — Reduce the heat to low and stir in the heavy cream and Parmesan. Return the chicken and any juices to the skillet. Simmer uncovered for 4 to 5 minutes, until the sauce thickens enough to coat the back of a spoon and bubbles gently at the edges.
7. 7Taste and serve — Taste and add salt or more Cajun seasoning if it needs it. Sprinkle with parsley and serve straight from the skillet while the sauce is glossy and hot.

👨‍🍳 Chef's Note: If the sauce tightens up before you serve, a splash of broth off the heat brings it right back. And if the pasta sticks, you simply had the heat a touch too high, so lower it and keep stirring.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 541 kcal · 34g protein · 41g carbs · 26g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.