Creamy Cajun Garlic Parmesan Chicken Penne

A rich garlic Parmesan cream sauce coats penne and Cajun-spiced chicken for a bold, restaurant-worthy dinner in about 35 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 1

Course: Main Course, Pasta

Cuisine: American, Cajun, Italian

Calories: 800

Ingredients Method Nutrition Notes

Ingredients

  

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• 16 ounces dried penne pasta
• 1 1/2 pounds boneless skinless chicken breasts thin cut if possible
• 1 tablespoon Cajun seasoning
• 1 tablespoon vegetable oil or canola oil
• 4 tablespoons unsalted butter
• 3 cloves garlic minced
• 2 cups heavy cream at room temperature
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese freshly grated, plus more for serving
• 1/4 cup fresh parsley chopped, for garnish

Method

 

1. Bring a large pot of salted water to a rolling boil. Cook the penne until al dente, drain, and set aside.
2. Pat the chicken dry and season generously on both sides with Cajun seasoning.
3. Heat oil in a large skillet over medium-high heat. Add the chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer to a cutting board and let rest.
4. Melt butter in the same skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream, salt, and pepper, and stir to scrape up browned bits.
5. Bring the sauce to a gentle boil, then reduce to a simmer and cook for a few minutes until slightly thickened. Whisk in Parmesan until melted and smooth.
6. Add the drained penne to the skillet and toss until every piece is coated in the sauce.
7. Slice the chicken into strips, arrange over the pasta, and sprinkle with chopped parsley and extra Parmesan.

Nutrition

Calories: 800kcalCarbohydrates: 60gProtein: 40gFat: 45gSaturated Fat: 26gCholesterol: 220mgSodium: 650mgFiber: 2gSugar: 4g

Notes

To make your own Cajun seasoning, mix 3/4 teaspoon paprika, 1/2 teaspoon each kosher salt and garlic powder, and 1/4 teaspoon each black pepper, onion powder, oregano, and cayenne.

Thin-cut chicken breasts cook fastest; if yours are thick, slice them into cutlets and add a couple of minutes per side if needed.

Bring the heavy cream to room temperature before stirring it into the hot pan so the sauce stays smooth and doesn't curdle.

Use freshly grated Parmesan from a block instead of pre-shredded so it melts into the sauce without a gritty texture.

For a thicker sauce, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water and stir it in before adding the penne.

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk.

This pasta also works with fettuccine, rotini, or spaghetti, and is great served with a crisp green salad and sourdough bread.

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Why You’ll Love This Cajun Garlic Parmesan Penne

Is it just me, or does 5pm hit different when you’ve got a hungry family and zero mental energy left to plan dinner? This cajun garlic parmesan chicken penne is my secret weapon for those nights. It’s creamy, it’s got a kick, and honestly? It tastes like something you’d pay $22 for at a restaurant.

But you’re making it in your own kitchen, in about 35 minutes, with minimal cleanup. We’re talking a restaurant-style pasta dinner that beats takeout, using mostly pantry staples. The sauce is thick, glossy, and clings to every single piece of penne. The chicken gets a golden, spicy Cajun crust. It’s the kind of meal that makes the whole house smell amazing.

Here’s why this one earns a permanent spot in your rotation:

• Weeknight hero: From fridge to table in about 35 minutes total.
• One-pan wonder: Everything comes together in a single skillet after the pasta boils.
• Customizable heat: Cajun seasoning is personal. Start with less, you can always add more.
• Picky-eater approved: It’s familiar, cheesy, and creamy. Seconds are basically guaranteed.

Ingredients for Cajun Garlic Parmesan Chicken Penne

There’s something so satisfying about a list that doesn’t require a special trip to the store. This creamy cajun garlic parmesan chicken penne relies on simple, honest ingredients that come together into something truly special. You’ll need the usual suspects: penne, chicken, garlic, cream, and Parmesan.

Let’s talk about the non-negotiables. Heavy cream is what gives this sauce its luxurious body. And please, for the love of all things cheesy, buy a block of Parmesan and grate it yourself. The pre-shredded stuff in the bag has anti-caking agents that turn into a gritty mess instead of melting into the silky sauce we’re after.

Pasta Selection

Penne is the classic choice here, and for good reason. Those little tubes and ridges are perfect for catching every bit of the creamy garlic parmesan sauce. I use a full 16 ounces for a generous, hearty meal. But honestly, this sauce is the star, so don’t stress if you only have rotini, fettuccine, or spaghetti. Use what you’ve got.

Cajun Seasoning Options

You can absolutely use a good store-bought Cajun seasoning. I usually grab one from the spice aisle, but here’s the thing to watch: salt levels vary wildly between brands. If yours is heavy on the salt, hold back on the extra kosher salt the recipe calls for until you taste the sauce at the end.

Prefer to make your own? It takes two minutes and you probably have everything in your cabinet. Just whisk together:

• 3/4 teaspoon paprika
• 1/2 teaspoon each kosher salt and garlic powder
• 1/4 teaspoon each black pepper, onion powder, oregano, and cayenne

How to Make Cajun Garlic Parmesan Chicken Penne

This isn’t a complicated recipe, but there are a few moments where technique really matters. I learned the hard way that cold cream straight from the fridge is a one-way ticket to Curdle City. So trust me on these steps. We’ll break this down into four simple stages.

Stage 1: Prep Your Pasta and Chicken. Get a large pot of heavily salted water boiling. While it comes up to temp, pat your chicken really dry. This is crucial. Dry chicken means the Cajun seasoning actually adheres, and you get that beautiful crust instead of steaming. Season both sides generously.

Stage 2: Sear the Chicken. Heat your oil in a large skillet over medium-high heat. Lay the chicken in and leave it alone for 4 to 5 minutes. You want it golden brown and cooked through. Those browned bits stuck to the pan? That’s pure flavor, and we’re about to use them. Transfer the chicken to a cutting board to rest while you build the sauce.

Stage 3: Build the Creamy Garlic Parmesan Sauce. Drop the heat to medium and melt your butter in the same skillet. Toss in the minced garlic and cook for just 30 seconds until it’s fragrant. Be careful not to brown it. Now, pour in the heavy cream (room temperature, remember!), add your salt and pepper, and stir. Scrape up those delicious browned bits from the bottom. Bring it to a gentle boil, then reduce to a simmer until it thickens slightly. Whisk in the grated Parmesan cheese until it’s melted and completely smooth.

Stage 4: Combine and Serve. By now your penne should be al dente. Drain it, but save about a cup of that starchy pasta water. It’s liquid gold. Add the drained penne directly into the skillet and toss until every single piece is coated in that glossy sauce. Slice your rested chicken into strips, arrange it right on top, and shower it with fresh chopped parsley and extra Parmesan.

Tips for Perfect Cajun Garlic Parmesan Penne

Let’s troubleshoot a few common hiccups so your first time comes out perfect. These are the exact mistakes I’ve seen (and made myself) that can take this dish from dreamy to just okay.

• ❌ Mistake: Using pre-shredded Parmesan. ✅ Solution: Grate it fresh from a block. It melts into the sauce without turning gritty.
• ❌ Mistake: Over-salting before tasting. ✅ Solution: Your Cajun seasoning likely already has salt. Taste the sauce before adding the full 1/2 teaspoon of kosher salt.
• ❌ Mistake: Overcooking the pasta. ✅ Solution: Cook it just to al dente. It continues to cook and absorb the sauce when you toss them together.
• ❌ Mistake: Using cold cream. ✅ Solution: Bring it to room temperature first so the sauce stays smooth and emulsified instead of curdling.
• ❌ Mistake: Pouring out all the pasta water. ✅ Solution: Reserve a cup. If the sauce is too thick, a splash helps loosen it and makes it cling to the pasta beautifully.

Cajun Garlic Parmesan Chicken Penne Variations

This is a fantastic base recipe because it plays so well with others. While the classic version is perfection as-is, here are some easy ways to switch it up depending on your mood or what’s in the fridge. Remember, these are optional additions, so the core recipe stays exactly the same.

• Swap the protein: Shrimp is a natural fit. Sear peeled, deveined shrimp for just 2 to 3 minutes per side until pink, then set aside and follow the rest of the recipe as written.
• Pack in the veggies: A handful of fresh spinach stirred into the hot sauce will wilt beautifully. Sliced mushrooms or asparagus sautéed with the garlic are also incredible here.
• Make it lighter: You can swap the heavy cream for half-and-half or light cream. Just know the sauce won’t be quite as thick and luxurious.
• Turn up the heat: Love things fiery? Add an extra 1/2 to 1 teaspoon of Cajun seasoning directly to the sauce after sautéing the garlic for an extra punch.

Make-Ahead Instructions

While this dish is absolutely best served fresh and bubbling hot, you can get a jump on it to make your weeknight even smoother. The chicken is the star player that preps beautifully in advance.

You can cook and slice the chicken a day ahead of time. Keep it in an airtight container in the fridge, and when you’re ready to eat, just reheat it gently in the skillet while you make the sauce and boil the pasta. You can also whisk together your homemade Cajun seasoning blend ahead of time, so dinner prep is as simple as grabbing, seasoning, and searing.

Storage and Reheating

Got leftovers? Lucky you. Store any leftover cajun garlic parmesan chicken penne in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken as it sits. That’s perfectly normal. When you’re ready to bring it back to life, reheat it gently on the stovetop over low heat, stirring in a splash of cream, milk, or even a little chicken broth to loosen the sauce back up to that silky consistency. I’d steer clear of freezing this one, though. The cream sauce has a tendency to separate and turn grainy when it thaws, and nobody wants that.

Frequently Asked Questions

This is going to be your new busy-night hero. I promise. It’s got that magical combination of creamy, spicy, cheesy, and savory that makes everyone at the table go quiet while they’re eating. And when they look up with sauce on their chin and ask, “Can we have this again?” you’ll already know the answer is yes.

If you give this cajun garlic parmesan chicken penne a try, I’d love to hear how it turns out. Tag me in your photos, or if you’re looking for more weeknight inspiration, follow along and save your favorites on my Pinterest boards. You might just find your next go-to dinner.

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