Rich, spicy, creamy—this Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream is the kind of weeknight comfort food that hits every craving. Picture golden-seared Cajun chicken nestled against penne pasta drenched in a velvety garlic parmesan sauce, finished with a generous shower of fresh parsley. Whether you’re serving this to guests or just treating yourself, it’s the perfect marriage of heat, cheese, and creamy indulgence.
The Cajun spices bring a smoky, bold kick to the chicken, balancing beautifully with the mellow, cheesy sauce. Meanwhile, the penne holds onto every bit of that luscious creaminess, making each bite a little pocket of joy. It’s fast enough for a weeknight, impressive enough for a dinner party.
What Kind of Cajun Seasoning Should I Use?
Go for a high-quality Cajun blend—store-bought or Easy Homemade Cajun Seasoning. Look for a mix that balances paprika, garlic, onion, thyme, and a touch of cayenne. If you’re sensitive to spice, opt for a mild blend and add heat later with chili flakes. For maximum flavor, rub it generously into the chicken before searing.
Ingredients for the Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream:
- Chicken Thighs or Breasts: Boneless, skinless chicken seared to golden perfection and infused with Cajun spices.
- Penne Pasta: Its tubular shape holds the creamy sauce beautifully. Feel free to sub with rigatoni or ziti if you prefer.
- Cajun Seasoning: Adds that smoky heat and deep flavor to the chicken. (Easy Homemade Recipe Here)
- Garlic: Essential for that rich, aromatic base of the sauce.
- Heavy Cream: The key to achieving a silky, decadent sauce.
- Parmesan Cheese: Freshly grated works best—it melts into the sauce, giving it body and that nutty-salty punch.
- Butter and Olive Oil: Used to sear the chicken and start the sauce base.
- Parsley: Brightens up the richness and adds a fresh finish.
- Salt & Pepper: For seasoning throughout the cooking process.
How To Make the Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream:
Step 1: Season and Sear the Chicken
Pat the chicken dry and rub generously with Cajun seasoning on both sides. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken for about 4–5 minutes per side until deeply golden and cooked through. Transfer to a plate and cover.
Step 2: Cook the Penne
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 3: Make the Garlic Parmesan Cream Sauce
In the same skillet used for the chicken, reduce heat to medium. Add a bit more butter if needed and sauté minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and stir, scraping up the browned bits. Let it simmer for 2–3 minutes.
Step 4: Add Cheese and Pasta
Whisk in grated Parmesan cheese until smooth and thickened. Season with salt and black pepper to taste. Add the cooked penne and a splash of reserved pasta water to loosen the sauce as needed.
Step 5: Slice and Serve the Chicken
Slice the seared chicken and serve it on top of the creamy penne. Garnish with fresh parsley and more grated Parmesan if desired.
How to Serve:
Serving Tips: Serve it hot from the skillet, garnished with extra parsley and a bit more grated Parmesan. A side of garlic bread or roasted broccoli makes a complete and hearty meal. If you’re entertaining, this dish pairs wonderfully with a crisp white wine or sparkling lemonade.
Storing Tips: Allow any leftovers to cool completely before transferring to an airtight container. It keeps well in the fridge for up to 4 days. Reheat in a skillet with a splash of milk or cream to restore the sauce’s texture. Avoid microwaving the chicken too long to prevent it from drying out.
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work just as well; just be careful not to overcook them. You might want to pound them to even thickness for quicker, more even cooking.
Can I make this dish ahead of time?
Yes! Cook everything and keep the sauce and pasta separate until ready to serve. Warm both up and combine before serving to keep the sauce creamy.
What can I substitute for heavy cream?
You can use half-and-half or whole milk with a bit of cream cheese or flour slurry to help thicken the sauce. It won’t be as rich, but still delicious.
Is this dish freezer-friendly?
The chicken freezes well, but the cream-based sauce may separate. For best results, freeze just the chicken and make the sauce fresh when reheating.
Can I make this vegetarian?
Sure! Swap the chicken with sautéed mushrooms, roasted cauliflower, or even crispy tofu. Just be sure to season them well with Cajun spices.
How spicy is the Cajun seasoning?
That depends on the brand or recipe. Start light and build up if you’re unsure. You can always add chili flakes at the end for more kick. (Easy Homemade Recipe Here)
My List of Kitchen Must Haves (click)
Looking to have a well-equipped kitchen that will set you up for success. I have curated a list of my go to items that I think are a must have for any chef or budding chef. There are a lot of gadgets out there, but I feel that this list represents the true basics needed to make just about any recipe in your kitchen. Bon Appetite! Curated List of Kitchen Must Haves
More Recipe Suggestions:
One-Pan Tomato & Spinach Chicken Pasta
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream
Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream
Equipment
Ingredients
- 2 large chicken breasts or 4 boneless chicken thighs
- 8 ounces penne pasta
- 2 tablespoons Cajun seasoning (Easy Homemade Recipe Here)
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Pat chicken dry and coat both sides with Cajun seasoning.
- In a skillet, heat olive oil and butter over medium-high. Sear chicken 4–5 minutes per side until cooked through. Set aside.
- Cook penne in salted water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
- In the same skillet, reduce heat to medium and sauté garlic for 30 seconds.
- Add heavy cream, scrape browned bits, and simmer for 2–3 minutes.
- Stir in Parmesan until melted and smooth. Season with salt and pepper.
- Add penne to the sauce and a splash of pasta water to loosen if needed.
- Slice the chicken and serve over pasta. Garnish with parsley and extra cheese.
Notes:
- Use freshly grated Parmesan for best melting and flavor.
- Don’t overcook the chicken—searing for 4–5 minutes per side is usually enough.
- For a spicier kick, sprinkle red pepper flakes into the sauce.
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
You must be logged in to post a comment.