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Bring a large pot of salted water to a boil.
Add the bowtie pasta and cook according to the package instructions until al dente (about 10–12 minutes).
Drain and reserve about 1 cup of pasta water. Set aside.
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat.
Add the chicken pieces and season them with Cajun seasoning, smoked paprika, onion powder, salt, and pepper.
Cook for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
Remove the chicken and set aside.
Prepare the Cajun Alfredo Sauce
In the same skillet, melt the butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Let it simmer for 3–5 minutes to thicken slightly.
Finish the Sauce
Stir in the Parmesan cheese until fully melted and the sauce is creamy and smooth.
Taste and adjust seasoning if needed (more Cajun seasoning, salt, or pepper).
Combine Everything
Add the cooked pasta and chicken back into the skillet.
Toss everything together until the pasta is well coated with the creamy sauce.
Add a little reserved pasta water if the sauce becomes too thick.
Serve and Garnish
Serve immediately, sprinkled with freshly chopped parsley for a vibrant finish.
Serving and Storage Tips
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