Oh my gosh, you have to try this Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce – it’s seriously my go-to dish when I want something quick, comforting, and packed with flavor! I first stumbled on this beauty when I was craving pasta but wanted a little kick. I mixed some Cajun seasoning into my usual garlic butter sauce, and wow, it was a game-changer. The creamy parmesan sauce coats every bite of tender chicken and al dente penne, while the Cajun spices bring just the right amount of heat. It’s like a warm hug with a spicy little wink. Trust me, once you taste that rich, garlicky, buttery goodness, you’ll be hooked!
Why You’ll Love This Cajun Garlic Butter Chicken Penne
Listen, this dish checks all the boxes for weeknight magic. First off, it comes together in just 30 minutes – faster than waiting for takeout! The sauce? Oh, it’s dreamy. Creamy parmesan melts into that Cajun-spiced garlic butter like they were meant to be together. Here’s why it’s a winner:
- Bold but balanced flavors – that Cajun kick plays so nice with the rich, cheesy sauce
- Endlessly adaptable – dial the heat up or down with more or less seasoning
- One-pan wonder (plus a pot for pasta) means minimal cleanup
- Crowd pleaser that’s fancy enough for guests but easy enough for Tuesday nights
Seriously, this dish works harder than my stand mixer on baking day. And that’s saying something!
Ingredients for Cajun Garlic Butter Chicken Penne
Okay, let’s gather our flavor bombs! Here’s what you’ll need to make this creamy, spicy dream come true – and trust me, every single one of these ingredients plays a crucial role. (I learned that the hard way when I once tried skipping the fresh garlic. Big mistake!)
- 2 boneless, skinless chicken breasts – diced into bite-sized pieces (about 1-inch cubes work perfectly)
- 8 oz penne pasta – or whatever short pasta you’ve got, but penne holds the sauce beautifully
- 3 tbsp butter – real butter only, please! It makes all the difference in that rich sauce
- 4 garlic cloves – minced (yes, fresh! None of that jarred stuff for this recipe)
- 1 cup heavy cream – this is what gives our sauce that luscious texture
- 1/2 cup grated parmesan cheese – freshly grated if you can – the pre-shredded stuff just doesn’t melt as smoothly
- 1 tbsp Cajun seasoning – adjust to your spice preference (my secret is Tony Chachere’s)
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if you’re feeling fancy
- 1 tbsp chopped parsley – for that fresh pop of color at the end
See? Nothing too crazy, just simple ingredients that come together to create something magical. Now let’s get cooking!
Equipment Needed
Alright, let’s grab our tools! You won’t need anything fancy – just the basics from your kitchen:
- Large skillet – big enough to toss everything together
- Wooden spoon – my favorite for stirring sauces
- Measuring cups/spoons – eyeballing measurements leads to sauce disasters!
- Cheese grater – if you’re using block parmesan
- Pasta pot – with a colander for draining
That’s it! Now we’re ready to make some magic happen.
How to Make Cajun Garlic Butter Chicken Penne
Okay, let’s dive into making this creamy, spicy masterpiece! I promise it’s easier than it looks – just follow these steps and you’ll have restaurant-quality pasta in no time. (My husband still thinks I spend hours on this when really, it’s our secret 30-minute wonder!)
Cooking the Pasta
First things first – get that pasta going! Bring a large pot of salted water to boil (it should taste like the sea). Toss in your penne and cook for about 9 minutes until it’s al dente – you want a little bite to it since it’ll keep cooking in the sauce later. Pro tip: save about 1/2 cup of that starchy pasta water before draining – it’s liquid gold for adjusting sauce consistency if needed!
Preparing the Chicken
While the pasta cooks, let’s tackle the chicken. Dice it into even 1-inch pieces so they cook uniformly. Here’s my trick: toss the chicken in a bowl with the Cajun seasoning, salt and pepper until every piece is evenly coated – like little flavor bombs waiting to explode! Melt 1 tbsp butter in your skillet over medium-high heat, then add the chicken in a single layer. Don’t crowd the pan! Let it get nice and golden (about 3 minutes per side) – those browned bits equal BIG flavor later.
Making the Cajun Garlic Butter Sauce
Okay, the good stuff! Push the chicken to one side and melt the remaining 2 tbsp butter in the skillet. Add the minced garlic and stir for just 30 seconds – you’ll smell when it’s ready (heavenly!). Pour in the heavy cream and bring to a gentle simmer. Now here’s the important part: sprinkle in the parmesan gradually, stirring constantly. I add it in 3 batches, letting each melt completely before adding more – this prevents clumping and gives you that velvety smooth sauce. If it looks too thick, splash in some reserved pasta water a tablespoon at a time until it’s the perfect coating consistency.
Combining Everything
The grand finale! Add your drained pasta to the skillet and toss gently with tongs to coat every piece with that luscious sauce. Let everything mingle for about a minute – you’ll see the sauce cling to the penne beautifully. Taste and adjust seasoning if needed, then sprinkle with fresh parsley for that pop of color. Serve immediately while it’s hot and creamy – and try not to burn your tongue diving in too fast (I speak from experience)!
Tips for Perfect Cajun Garlic Butter Chicken Penne
After making this dish at least a dozen times (okay, maybe two dozen), I’ve picked up some tricks to make it foolproof. First off – fresh garlic is non-negotiable. That jarred stuff just doesn’t give the same punch of flavor. When mincing, I crush the cloves with my knife first to really release those oils. For the Cajun seasoning, start with half the amount if you’re sensitive to heat – you can always add more, but you can’t take it out! (Learned that lesson the hard way during a dinner party – oops!)
Here’s my golden rule: don’t rush the cheese. Adding parmesan gradually while stirring prevents clumps and gives you that smooth, restaurant-quality sauce. And if your sauce thickens too much as it sits, just stir in a splash of reserved pasta water or extra cream. The chicken stays juiciest when cut evenly and not overcooked – it should be golden outside but still tender inside before adding the sauce.
Variations of Cajun Garlic Butter Chicken Penne
Oh, the fun part – making this dish your own! I love playing with different proteins – swap the chicken for shrimp (just add them at the very end since they cook so fast) or even spicy Italian sausage for extra punch. Veggie lovers, toss in some sautéed bell peppers or mushrooms when you cook the garlic – they soak up that Cajun butter beautifully. Feeling fancy? A handful of spinach wilted into the sauce at the end adds color and nutrients. And if you’re dairy-free, coconut milk makes a surprisingly tasty creamy substitute – just trust me on this one!
Serving Suggestions
Oh, let’s talk about the perfect partners for this glorious pasta! A crusty loaf of garlic bread is practically mandatory – you’ll want something to sop up every last drop of that creamy sauce. For balance, I love pairing it with a simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness beautifully. If you’re feeling extra (like when my in-laws come over), roasted asparagus spears make it fancy with zero effort. And don’t forget the extra grated parmesan at the table – because there’s no such thing as too much cheese!
Storing and Reheating Cajun Garlic Butter Chicken Penne
Okay, let’s be real – leftovers rarely happen with this dish in my house! But if you’re lucky enough to have some, here’s how to keep it tasting fresh. Store cooled pasta in an airtight container in the fridge for 3-4 days. The sauce thickens when cold, so when reheating, add a splash of cream or milk while warming gently on the stove – microwave tends to dry it out (trust me, I’ve made that mistake). Freezing works too – just thaw overnight in the fridge before reheating. Pro tip: sprinkle fresh parsley after reheating to brighten it up!
Nutrition Information
Here’s the scoop – each serving (about 1/4 of the recipe) packs around 580 calories with that glorious 32g of protein to keep you satisfied. The values are estimates since we all tweak recipes (I know I do!). The heavy cream and parmesan bring richness, while the whole dish comes together with just 3g of sugar. Enjoy every creamy bite guilt-free!
Frequently Asked Questions
I get asked about this Cajun Garlic Butter Chicken Penne all the time – here are the most common questions from fellow pasta lovers!
Can I use milk instead of cream?
Oh honey, I wish! Heavy cream gives that luxurious texture milk just can’t match. But in a pinch, half-and-half works (just expect a thinner sauce). Whole milk will do if you’re desperate, but simmer it extra long to thicken.
What if I don’t have Cajun seasoning?
No worries! Mix 1/2 tsp each of paprika, garlic powder, onion powder, and oregano with 1/4 tsp cayenne. It won’t be identical but still delicious. (This saved me during a midnight pasta craving!)
Can I make this ahead?
Absolutely! Cook everything except the pasta, then refrigerate for up to 2 days. When ready, cook fresh pasta and toss with the reheated sauce. The flavors actually deepen overnight!
Try this recipe and share your results! Tag me in your photos – I live for seeing your creamy pasta masterpieces!
Print
30-Minute Cajun Garlic Butter Chicken Penne – Creamy Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful pasta dish featuring tender chicken, penne pasta, and a rich Cajun garlic butter parmesan sauce.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 8 oz penne pasta
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Season diced chicken with Cajun seasoning, salt, and pepper.
- Melt butter in a large skillet over medium heat. Add chicken and cook for 5-6 minutes until browned.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and bring to a simmer.
- Stir in parmesan cheese until melted and sauce thickens.
- Add cooked penne pasta and toss to coat.
- Garnish with chopped parsley before serving.
Notes
- Adjust Cajun seasoning to your preferred spice level.
- Use freshly grated parmesan for best flavor.
- Sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 580
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: Cajun garlic butter chicken penne pasta creamy parmesan sauce