Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce
A spicy, garlicky pasta dish with tender chicken and a rich, velvety sauce
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Serves: 4
Ingredients
For the Chicken & Pasta
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2 boneless, skinless chicken breasts, sliced into strips
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8 oz (225g) penne pasta (or your favorite short pasta)
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2 tbsp Cajun seasoning (adjust to taste)
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1 tsp smoked paprika
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1 tbsp olive oil
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2 tbsp butter
For the Sauce
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3 tbsp butter
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4 garlic cloves, minced
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1 cup heavy cream (or half-and-half for lighter sauce)
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½ cup chicken broth
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1 cup freshly grated Parmesan cheese
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½ tsp red pepper flakes (optional, for extra heat)
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Salt & black pepper, to taste
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1 tbsp fresh parsley, chopped (for garnish)
Instructions
1️⃣ Cook the Pasta
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Boil penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
2️⃣ Sear the Cajun Chicken
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Toss chicken strips with Cajun seasoning and smoked paprika.
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Heat olive oil + 2 tbsp butter in a large skillet over medium-high heat.
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Cook chicken for 5-6 minutes until browned and cooked through. Remove and set aside.
3️⃣ Make the Garlic Butter Sauce
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In the same skillet, melt 3 tbsp butter over medium heat.
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Sauté garlic for 30 seconds until fragrant (don’t let it burn!).
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Pour in heavy cream and chicken broth, stirring to deglaze the pan. Simmer 2-3 minutes.
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Reduce heat to low, then whisk in Parmesan cheese until melted and smooth.
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Add red pepper flakes, salt, and pepper to taste.
4️⃣ Combine & Serve
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Add cooked penne and chicken to the sauce, tossing to coat. If needed, thin with reserved pasta water.
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Garnish with fresh parsley and extra Parmesan.
Serving Suggestions
🔥 For extra kick: Add a dash of hot sauce or extra Cajun seasoning.
🥗 Pair with: Garlic bread and a crisp green salad.
🍷 Wine pairing: A chilled Chardonnay or light Pinot Grigio.
Why You’ll Love It
✔️ Bold flavors – Cajun spice + garlic butter = irresistible!
✔️ Restaurant-quality in under 35 minutes.
✔️ Creamy without being heavy – the Parmesan adds depth without overwhelming.
Pro Tip ✨ For a smokier flavor, use blackened Cajun seasoning or add a teaspoon of liquid smoke to the sauce.
Let me know if you’d like a lighter version (I can suggest swaps!). Enjoy! 😊🍝
