Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream
Easy Homemade Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream
A warm, cheesy hug on a plate — that’s what this Easy Homemade Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream feels like the first time you tuck into it. I remember a rainy Saturday when I made this for friends who needed comfort and energy after a long week; the house filled with garlic and Parmesan, and everyone lingered at the table. This dish is perfect for a weeknight dinner, a Sunday family meal, or anytime you want a special-but-simple homemade celebration.
This recipe combines spicy Cajun chicken with a silky garlic Parmesan cream sauce and tender penne for a traditional comfort meal that still feels a little fancy. It’s easy enough for a busy weeknight and satisfying enough for company.
🧂 Ingredients (Serves 4)
- 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 12 oz (340 g) penne pasta (use gluten-free penne if needed)
- 2 tbsp olive oil (or avocado oil)
- 1 tbsp unsalted butter
- 4 cloves garlic, minced (about 2 tsp)
- 1 tbsp Cajun seasoning (store-bought or homemade — see tip)
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1.5 cups (360 ml) heavy cream (or half-and-half for a lighter sauce)
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 oz (55 g) cream cheese, softened (optional — makes sauce extra silky)
- 1 cup (100 g) shredded mozzarella cheese
- 3/4 cup (75 g) grated Parmesan cheese, plus extra for serving
- 1/4 cup (30 g) chopped fresh parsley (for garnish)
- 1/2 cup reserved pasta water (from cooking penne)
Optional add-ins: baby spinach, sun-dried tomatoes, roasted red peppers, or sautéed mushrooms.
Prep time: 10–15 minutes
Cook time: 20–25 minutes
Total time: 30–40 minutes
👩🍳 Directions
- Cook the penne: Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta water, drain, and set pasta aside.
- Season the chicken: In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper until evenly coated.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 4–6 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
- Sauté the garlic: Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil to the skillet. Add minced garlic and sauté 30–60 seconds until fragrant (don’t let it brown).
- Build the sauce: Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer. Simmer 6–8 minutes, stirring occasionally, until sauce slightly thickens.
- Make it creamy: Lower the heat and stir in cream cheese (if using) until melted and smooth. Add Parmesan and mozzarella a little at a time, stirring until melted and silky. If the sauce becomes too thick, add reserved pasta water 1–2 tbsp at a time to reach desired consistency.
- Combine everything: Return the cooked chicken to the skillet, then add the drained penne. Toss gently to coat evenly in the garlic Parmesan cream. Simmer 1–2 minutes so flavors meld and everything is hot.
- Finish and serve: Taste and adjust seasoning. Sprinkle with chopped parsley and extra grated Parmesan. Serve hot.
Quick tip: If you’d like a crispier finish, transfer the pan mixture to a baking dish, top with additional mozzarella, and broil 2–3 minutes until bubbly and golden.
💡 Tips & Variations
- Healthy swaps:
- Lighter sauce: Use half-and-half or whole milk + 1 tbsp cornstarch to thicken. Or swap some heavy cream for plain Greek yogurt (stir in off heat to avoid curdling).
- Lower-carb: Replace penne with spiralized zucchini (zoodles), spaghetti squash, or shirataki penne. Skip or reduce cheese to lower calories.
- High-protein: Use chicken thighs or add white beans for extra protein and fiber.
- Dietary variations:
- Gluten-free: Use gluten-free penne and ensure your Cajun seasoning is gluten-free.
- Vegan: Use firm tofu or tempeh tossed in Cajun spices. Replace cream with full-fat coconut milk or a cashew cream (blend soaked cashews + water), and use vegan Parmesan and mozzarella alternatives.
- Make-ahead & storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce, or microwave with short bursts, stirring in between.
- To freeze: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture of cream sauce may change slightly after freezing.
- Serving ideas:
- Serve with a crisp green salad and crusty bread to mop up the sauce.
- Add roasted veggies (broccoli, asparagus, or bell peppers) for color and nutrients.
- Flavor boost: Stir in a squeeze of fresh lemon juice or a pinch of red pepper flakes right before serving for brightness and extra kick.
🩺 Health & Lifestyle Tie-in
This Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream packs a satisfying amount of protein from the chicken — great for muscle repair and staying full longer. Using olive oil gives you heart-healthy monounsaturated fats, and sneaking in spinach or extra veggies adds fiber and vitamins.
Eating balanced meals at home — like this mostly homemade comfort dish — can help you control ingredients and portions, which supports long-term health and may help avoid higher medical or healthcare costs down the road. Small choices in the kitchen can be part of a bigger strategy for wellbeing and financial peace of mind.
❤️ Conclusion
If you make this Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream, please let me know how it turned out — comment below or tag me in a photo. I love seeing your versions, tweaks, and cozy dinner tables. Happy cooking and enjoy every creamy, spicy bite!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Cheesy Penne and Cajun Chicken
Ingredients
Method
- Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1/2 cup pasta water, drain, and set pasta aside.
- In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook 4–6 minutes, stirring occasionally, until golden and cooked through. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil to the skillet. Add minced garlic and sauté 30–60 seconds until fragrant (don’t let it brown).
- Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer. Simmer 6–8 minutes, stirring occasionally, until sauce slightly thickens.
- Lower the heat and stir in cream cheese (if using) until melted and smooth. Add Parmesan and mozzarella a little at a time, stirring until melted and silky. If the sauce becomes too thick, add reserved pasta water 1–2 tbsp at a time to reach desired consistency.
- Return the cooked chicken to the skillet, then add the drained penne. Toss gently to coat evenly in the garlic Parmesan cream. Simmer 1–2 minutes so flavors meld and everything is hot.
- Taste and adjust seasoning. Sprinkle with chopped parsley and extra grated Parmesan. Serve hot.
