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Cheesy Penne and Cajun Chicken

A comforting and creamy dish combining spicy Cajun chicken, tender penne, and a rich garlic Parmesan cream sauce, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 oz 12 oz penne pasta (use gluten-free penne if needed)
  • 2 tbsp 2 tbsp olive oil (or avocado oil)
  • 1 tbsp 1 tbsp unsalted butter
  • 4 cloves 4 cloves garlic, minced (about 2 tsp)
  • 1 tbsp 1 tbsp Cajun seasoning store-bought or homemade
  • 1/2 tsp 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1.5 cups 1.5 cups heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup 1/2 cup low-sodium chicken broth
  • 2 oz 2 oz cream cheese, softened (optional — makes sauce extra silky)
  • 1 cup 1 cup shredded mozzarella cheese
  • 3/4 cup 3/4 cup grated Parmesan cheese, plus extra for serving
  • 1/4 cup 1/4 cup chopped fresh parsley (for garnish)
  • 1/2 cup 1/2 cup reserved pasta water (from cooking penne)
Optional add-ins
  • baby spinach, sun-dried tomatoes, roasted red peppers, or sautéed mushrooms

Method
 

Cooking the Penne
  1. 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.
Preparing the Chicken
  1. In a bowl, toss the chicken pieces with Cajun seasoning, smoked paprika, salt, and pepper until evenly coated.
  2. 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.
Making the Sauce
  1. 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).
  2. 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.
  3. 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.
Combining the Dish
  1. 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.
  2. Taste and adjust seasoning. Sprinkle with chopped parsley and extra grated Parmesan. Serve hot.

Notes

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. 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.