It all began on one of those hectic weeknights — the kind where you’re tired, hungry, and standing in front of the fridge hoping something will inspire you. I had chicken, some half-used heavy cream, a block of Parmesan, and a box of penne that had been sitting in the pantry for far too long.
But then I spotted my little jar of Cajun seasoning — bold, fiery, full of soul. That’s when the idea hit me: why not take the creamy comfort of pasta, blend it with the richness of garlic butter, and give it a Cajun kick?
The result? A dish that tasted like it came from a cozy Southern kitchen, wrapped in creamy, cheesy indulgence with just the right amount of heat. Each bite is loaded with juicy chicken, silky sauce, and that satisfying bite of penne. Now it’s not just a recipe—it’s a go-to tradition for when we want something fast, flavorful, and downright addictive.
This Cajun Garlic Butter Chicken Penne isn’t just dinner. It’s a little reminder that magic can happen even on the most ordinary weeknights.
🧄 Ingredients:
For the Chicken:
2 large chicken breasts (cut into bite-sized pieces)
2 tsp Cajun seasoning (or more to taste)
Salt & pepper, to taste
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
For the Sauce & Pasta:
2 cups heavy cream
1 cup grated Parmesan cheese
1 tsp Cajun seasoning (more if you like it spicy)
Salt & pepper, to taste
2 tbsp butter
10 oz (about 3 cups) penne pasta
½ cup reserved pasta water (if needed to thin sauce)
Fresh parsley or chopped green onions (optional, for garnish)
🔥 Instructions:
Cook the pasta:
Boil penne pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Season and sear the chicken:
In a bowl, toss chicken pieces with Cajun seasoning, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook until browned and fully cooked (about 5–6 minutes).
Add minced garlic and cook for 1 more minute until fragrant. Remove chicken and set aside.
Make the creamy Parmesan sauce:
In the same skillet, melt 2 tbsp butter over medium heat.
Pour in the heavy cream, then add Parmesan and Cajun seasoning. Stir until smooth and melted.
Taste and season with salt and pepper as needed. Simmer for 3–4 minutes until it slightly thickens.
Bring it all together:
Add the cooked pasta and chicken back into the sauce. Toss to coat evenly.
If the sauce is too thick, stir in a bit of the reserved pasta water.
Let it simmer for 2 more minutes so everything soaks in the flavor.
Serve:
Garnish with chopped parsley or green onions if desired.
Serve hot and dig into creamy Cajun comfort!
📝 Note:
Cajun Seasoning: Adjust to your spice preference. Some blends are saltier or spicier than others, so taste as you go!
Chicken Swap: You can use boneless thighs instead of breasts for extra juiciness.
Pasta Options: Penne works great, but feel free to substitute with rigatoni, rotini, or even fettuccine.
Cream Substitute: No heavy cream? You can use half-and-half or mix whole milk with a spoonful of cream cheese for richness.
Leftovers: This reheats beautifully! Add a splash of milk or cream when reheating to loosen up the sauce.
