introduction
This Garlic Butter Chicken Penne in Cajun Cream Sauce is rich, spicy, and easy to make. It mixes browned chicken, garlic butter, and a creamy Cajun sauce with penne pasta. If you like creamy pasta with a little heat, you will enjoy this. For a milder cheese-forward version, see a similar creamy parmesan recipe at a creamy parmesan version.
why make this recipe
- It cooks fast and fills a plate with simple flavors.
- It uses common ingredients you may already have.
- The sauce is creamy and sticks to the pasta well.
- You can change the spice level to suit your taste.
how to make Garlic Butter Chicken Penne in Cajun Cream Sauce
Follow the steps below in order. Read all steps first so you can work smoothly. For a different pasta shape and a similar sauce idea, try this creamy Cajun chicken rotini with garlic parmesan sauce.
Ingredients :
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1–1.5 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz penne pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup chicken broth
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella (optional)
- 2 oz cream cheese, softened
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup reserved pasta water (if needed)
- Fresh parsley (for garnish)
- Extra Parmesan (for garnish)
- A light sprinkle of Cajun seasoning (for garnish)
Directions :
- Cook the penne: Bring a pot of salted water to a boil. Cook penne until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Cook the Cajun chicken: Pat chicken strips dry and season with Cajun seasoning, paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- Make the Cajun cream sauce: In the same skillet, sauté garlic in butter until fragrant (~30 seconds). Add chicken broth and heavy cream, stirring to combine. Mix in cream cheese, then add Parmesan and mozzarella, stirring until smooth and velvety. Season with red pepper flakes, salt, and pepper. Thin with pasta water if needed for desired consistency.
- Combine pasta & chicken: Toss cooked penne into the creamy Cajun sauce. Fold in chicken strips until fully coated.
- Serve & garnish: Plate pasta, sprinkle with parsley, extra Parmesan, and a pinch of Cajun seasoning. Serve immediately.
how to serve Garlic Butter Chicken Penne in Cajun Cream Sauce
Serve hot on warmed plates. Add extra grated Parmesan and a sprinkle of parsley for color. Offer lemon wedges on the side if you want a bright touch. A simple green salad or steamed vegetables go well with this dish.
how to store Garlic Butter Chicken Penne in Cajun Cream Sauce
Cool the pasta to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-heavy pasta; it can break and become grainy.
tips to make Garlic Butter Chicken Penne in Cajun Cream Sauce
- Pat the chicken dry so it browns well.
- Taste the sauce before adding more salt; Parmesan adds saltiness.
- Use pasta water to thin the sauce and help it cling to the penne.
- For less heat, cut the Cajun seasoning in half and skip red pepper flakes.
- Keep the heat medium to avoid curdling the cream.
variation (if any)
- Make it lighter: use half-and-half instead of heavy cream and reduce cheese.
- Make it spicier: add more Cajun seasoning or a dash of hot sauce.
- Swap chicken for shrimp and cook briefly until pink.
- Use whole wheat or gluten-free penne if needed.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add it at the end to warm through so it does not dry out.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with sautéed mushrooms or roasted vegetables.
Q: Can I use a different pasta shape?
A: Yes. Rigatoni, rotini, or penne work well.
Q: How do I stop the sauce from being too thick?
A: Stir in small amounts of reserved pasta water until you reach the right texture.
Q: Can I prepare parts ahead?
A: Cook pasta and chicken ahead. Store separately and combine with the hot sauce when ready to serve.
Conclusion
For another take on creamy Cajun pasta that inspired this dish, see this detailed recipe for Creamy Cajun Chicken Pasta on Sugar Spun Run.
Garlic Butter Chicken Penne in Cajun Cream Sauce
Ingredients
Method
- Bring a pot of salted water to a boil. Cook penne until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Pat chicken strips dry and season with Cajun seasoning, paprika, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic in butter until fragrant (~30 seconds).
- Add chicken broth and heavy cream, stirring to combine.
- Mix in cream cheese, then add Parmesan and mozzarella, stirring until smooth and velvety.
- Season with red pepper flakes, salt, and pepper.
- Thin with pasta water if needed for desired consistency.
- Toss cooked penne into the creamy Cajun sauce. Fold in chicken strips until fully coated.
- Plate pasta, sprinkle with parsley, extra Parmesan, and a pinch of Cajun seasoning.
- Serve immediately.