Easy Cajun Chicken Alfredo Pasta – Creamy & Delicious

This pasta hits with creamy richness and Cajun seasoning for a southern charm bite.

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

Calories 600 kcal

8 ounces farfalle bowtie pasta or your pasta of choice
Two 8 ounce bags oven roasted chicken or two large boneless skinless chicken breasts, cooked and diced
½ teaspoon salt and ½ teaspoon pepper for seasoning the chicken
2 teaspoons Cajun seasoning to give it that spicy kick
4 ounces cream cheese softened and cut into cubes (I used one-third fat version)
1 cup milk I prefer 2% fat for balancing creaminess
¾ cup freshly grated parmesan cheese for that cheesy goodness
½ teaspoon salt and ½ teaspoon pepper to season the sauce
½ teaspoon Italian seasoning to add a little herby flavor
Extra parmesan for garnish if you feel fancy

Cook the farfalle pasta according to package instructions; drain and set aside so it’s ready for sauce.
Heat a large skillet over medium and toss in the cooked chicken with salt, pepper, and Cajun seasoning. Stir until chicken’s all heated through and smelling spicy.
Turn the heat down low then toss in the cubed cream cheese and milk. Stir it up until cream cheese melts completely and you got a smooth sauce starting.
Add the grated parmesan cheese and stir till it’s fully melted into that creamy sauce you got going.
Season the sauce with salt, pepper, and Italian seasoning, tasting as you go for just right flavors.
Mix in all the pasta so each bowtie’s coated well with the spicy, creamy sauce. Give one last stir to make sure sauce and pasta are best friends now.
Serve hot, maybe sprinkle some more parmesan on top because why not, and get ready to enjoy.

Store leftovers in an airtight container in the fridge for up to three days, or freeze for longer.