Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

Save this recipe on:

When I first made this Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream, I had no idea it would become one of those “once-a-week, non-negotiable” kind of meals in my house. The smell alone—creamy garlic butter mingling with sizzling Cajun spices—is enough to make anyone peek into the kitchen. And then there’s the taste: juicy, spiced chicken with that golden, lightly charred finish paired with tender penne noodles soaked in rich, cheesy, velvety cream sauce. It’s not just dinner—it’s a comfort ritual.

I love how this recipe strikes that perfect balance. It’s indulgent without being overwhelming, flavorful without needing a full spice rack, and hearty enough to satisfy any appetite. Whether you’re cooking to impress, feeding your family, or just treating yourself to a solid plate of joy, this dish brings it all. If you’re looking for a creamy pasta recipe with real character, you’re going to love this one.

---

Why You’ll Love This Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

• Bold Cajun Flavor: The seasoning on the chicken gives you a smoky, spicy kick that contrasts perfectly with the creamy sauce.
• Ultra-Creamy Sauce: Garlic and parmesan meld into a sauce that clings beautifully to each penne noodle.
• One Plate Wonder: Protein, carbs, and all the comfort you need on one dish—no extra sides necessary.
• Versatile for Any Occasion: Fancy enough for guests, easy enough for weeknights.
• Customizable Heat Level: Go bold or keep it mild depending on your spice comfort zone.

---

What Kind of Chicken Should I Use for Cheesy Penne and Cajun Chicken?

Boneless, skinless chicken thighs are my go-to for this dish. They stay tender, juicy, and hold up really well to bold Cajun seasoning and high-heat searing. However, if you prefer a leaner cut, chicken breasts work just fine—you’ll just want to be careful not to overcook them so they don’t dry out.

I’ve also tried this recipe with bone-in chicken, and while the flavor was deeper, it added cook time and made the dish harder to eat as a complete one-plate meal. So, for ease and that golden sear, boneless is best.

---

Options for Substitutions

Even though this recipe shines with its core ingredients, there’s room to customize:

• Pasta: Don’t have penne? Use rigatoni, fettuccine, or even spaghetti. Just make sure it’s a pasta that holds sauce well.
• Dairy-Free: Sub out the heavy cream with unsweetened coconut milk or oat cream, and use a dairy-free parmesan-style cheese.
• Protein Swap: Shrimp makes a great substitute for chicken—just adjust the cooking time so they don’t overcook.
• Low-Carb Option: Serve the chicken and sauce over zucchini noodles or cauliflower rice instead of pasta.
• Cheese Variety: Add mozzarella or Gruyère for a different cheesy spin, or a touch of cream cheese for extra richness.

---

Ingredients for Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

Let’s break down why each ingredient matters in this dish. Every element plays a role in building bold flavor and rich texture.

• Chicken Thighs (or Breasts) – This is the heart of the dish. The chicken is seasoned and seared for maximum flavor and tenderness.
• Cajun Seasoning – Brings heat, smokiness, and a zesty punch that contrasts beautifully with the creamy sauce.
• Olive Oil or Butter – Used for searing the chicken and creating a flavorful base for the sauce.
• Garlic (freshly minced) – Adds warmth and deep aromatic flavor to the cream sauce.
• Heavy Cream – The rich, velvety base of the sauce that ties everything together.
• Parmesan Cheese (freshly grated) – Melts into the cream to form a luscious, cheesy sauce.
• Penne Pasta – Perfect shape for catching every drop of the sauce; sturdy and satisfying.
• Salt and Black Pepper – Essential for seasoning and balancing the flavors.
• Fresh Parsley (optional) – Adds color and a fresh herbal finish that brightens the whole plate.

---

Step 1: Season and Prep the Chicken

Start by patting your chicken dry, then generously rub both sides with Cajun seasoning. Let it sit at room temperature for about 10–15 minutes while you prep the rest—this helps the flavors soak in and ensures even cooking.

---

Step 2: Cook the Penne

Bring a large pot of salted water to a boil and cook your penne pasta according to the package instructions until al dente. Drain and set aside, but reserve about ½ cup of the pasta water in case you need to loosen the sauce later.

---

Step 3: Sear the Chicken

In a large skillet over medium-high heat, add olive oil or butter. Once hot, place the seasoned chicken in the pan. Sear each side for 5–7 minutes (depending on thickness), until deeply golden and cooked through. Remove from pan and let it rest—don’t cut it yet!

---

Step 4: Make the Garlic Parmesan Cream

In the same skillet (don’t clean it—you want all those browned bits), reduce the heat to medium. Add a bit more butter or oil if needed, then toss in your minced garlic. Sauté until fragrant, about 30 seconds. Pour in the heavy cream, stirring to deglaze the pan. Let it simmer for 2–3 minutes.

---

Step 5: Melt the Cheese

Add freshly grated Parmesan to the cream sauce and stir until melted and smooth. If it feels too thick, add a splash of the reserved pasta water.

---

Step 6: Combine Pasta and Sauce

Toss the drained penne into the sauce and mix until fully coated. Let it simmer together for 1–2 minutes so the flavors can blend.

---

Step 7: Slice and Serve the Chicken

Now slice your rested Cajun chicken into strips and serve it over the creamy penne. Drizzle any leftover pan juices on top and finish with fresh parsley for color and brightness.

---

How Long to Cook Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

• Chicken Cook Time: Boneless chicken thighs usually take about 5–7 minutes per side in a hot skillet, depending on thickness. Breasts may take slightly longer if thick—use a meat thermometer to check for an internal temp of 165°F (74°C).
• Pasta Cook Time: Penne typically takes 10–11 minutes to reach that perfect al dente texture.
• Sauce Simmering Time: After adding cream and cheese, let the sauce simmer for 5 minutes to thicken and allow the garlic and parmesan to infuse fully.

Total time at the stove: Around 30 minutes, start to finish.

---

Tips for Perfect Cheesy Penne and Cajun Chicken

• Use Fresh Garlic & Parmesan: Pre-grated cheese can clump and not melt smoothly. Go fresh for the best texture and flavor.
• Season Layer by Layer: Don’t rely only on Cajun seasoning. Add a little salt to the pasta water and taste the cream sauce before serving to adjust seasoning if needed.
• Let Chicken Rest Before Slicing: This keeps all those flavorful juices inside the meat instead of running onto your cutting board.
• Reserve Pasta Water: Just a splash can help loosen the sauce if it gets too thick, without watering it down.
• Don’t Overcook the Pasta: Slightly undercooked pasta will finish cooking in the sauce and absorb more flavor.

---

Watch Out for These Mistakes While Cooking

Even a recipe as cozy and forgiving as Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream has its pitfalls. Here’s what to avoid so your dish turns out perfectly every time:

• Overcooking the Chicken – Cajun seasoning can burn if left too long on high heat. Keep the pan hot, but not smoking, and monitor the sear closely.
• Skipping the Resting Time – Cutting the chicken too soon after cooking will drain out its juiciness. Give it a 5-minute breather.
• Using Pre-Shredded Cheese – Most store-bought shredded parmesan contains anti-caking agents that prevent smooth melting. Always grate fresh.
• Not Salting the Pasta Water – The sauce relies on well-seasoned pasta for balance. It should taste like the sea.
• Letting the Cream Boil – A gentle simmer is all you need. Boiling can break the sauce and turn it grainy.
• Crowding the Pan – Cook the chicken in batches if needed. Overcrowding lowers the pan temperature and ruins the sear.

---

What to Serve With Cheesy Penne and Cajun Chicken?

This dish is rich and satisfying, so pair it with lighter sides that add contrast and freshness. Here are my top serving companions:

Garlic Roasted Broccoli

Toss broccoli florets with olive oil, garlic, and a pinch of salt, then roast until crispy. Adds crunch and a pop of green.

Simple Arugula Salad

A peppery salad with lemon vinaigrette cuts through the richness beautifully.

Warm Garlic Bread

Soft on the inside, crispy on the outside, perfect for mopping up that garlicky cream sauce.

Cherry Tomato & Basil Salad

Fresh, juicy, and slightly acidic—a refreshing side that balances the dish.

A Glass of Chardonnay or Pinot Grigio

The creamy sauce pairs wonderfully with a crisp, dry white wine.

Lemon Zest Asparagus

Grilled or sautéed asparagus with a squeeze of lemon lifts the entire plate.

Sparkling Water with Lime

Keep it non-alcoholic and refreshing with a fizzy lime spritzer.

---

Storage Instructions

Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream stores surprisingly well—just make sure to keep everything airtight.

• In the Fridge: Store leftovers in a sealed container for up to 4 days. The sauce will thicken as it chills, so add a splash of milk or cream when reheating to loosen it back up.
• To Reheat: Warm gently on the stovetop over medium-low heat or in the microwave at 70% power in short intervals, stirring often. Add a bit of pasta water, broth, or milk to revive the sauce.
• Freezing: It’s possible, but not ideal. Cream-based sauces can separate when thawed. If you must freeze it, do so without the pasta and use an airtight, freezer-safe container. Thaw overnight in the fridge and reheat slowly.

---

Estimated Nutrition (per serving – based on 4 servings)

Please note: this is an approximation and will vary depending on ingredient brands and portion sizes.

• Calories: 680 kcal
• Protein: 38g
• Carbohydrates: 48g
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Cholesterol: 155mg
• Sodium: 850mg
• Fiber: 3g
• Sugar: 3g
• Serving Size: 1 hearty plate

---

Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?

Yes, you can! If you’re in a hurry or have leftovers, shred or slice pre-cooked chicken and toss it in at the end just long enough to warm it through in the sauce. You’ll miss out on the Cajun sear, but it’ll still taste great.

Can I use milk instead of cream?

You can, but the sauce won’t be as thick or rich. Whole milk is the closest sub—just know you may need to add a bit of flour or cream cheese to help thicken it.

How spicy is Cajun seasoning?

It varies by brand, but most blends are medium spicy. If you’re sensitive to heat, use half the amount or choose a mild Cajun blend. You can always add more later!

What other pasta shapes work besides penne?

Rigatoni, fusilli, or even fettuccine are all great alternatives. Anything with ridges or a tubular shape will hold the sauce well.

Can I freeze leftovers?

Technically yes, but cream sauces don’t freeze perfectly. They can split when reheated, becoming grainy. For best results, enjoy this one fresh or refrigerated.

What if my chicken turns out dry?

This usually means it was overcooked or cut before resting. Next time, use a thermometer and let the chicken rest for a few minutes before slicing.

Can I add vegetables to the pasta?

Absolutely! Spinach, mushrooms, or sun-dried tomatoes work beautifully. Just sauté them in the pan before making the sauce.

Can I make this dish ahead of time?

You can prep components in advance—like cooking the chicken and boiling the pasta—but for the creamiest result, make the sauce just before serving.

---

Conclusion

Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream is more than just a creamy pasta recipe—it’s a flavor-packed, satisfying comfort dish that fits both casual weeknights and special occasions. The spicy Cajun chicken brings just the right kick, while the garlic parmesan cream wraps everything in a luxurious, velvety sauce. It’s hearty, flexible, and loaded with personality.

Whether you’re cooking to impress guests or just treating yourself to a warm bowl of goodness, this dish has you covered. And once you make it, don’t be surprised if it ends up in your regular dinner rotation.

---

Print

Save this recipe on: