Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce

“This is bold, buttery, spicy, and absolutely unforgettable. One bite and you're hooked!”

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1. Why You’ll Love This Recipe

This dish brings together the warmth of Cajun seasoning, the richness of garlic butter, and the creamy decadence of a Parmesan sauce—all tied together with pasta and juicy, pan-seared chicken. Here's why it’s so beloved:

• Restaurant-worthy taste: Creamy, buttery, and full of spice

• Quick prep: Ready in about 30–40 minutes

• One-pan friendly: Minimal cleanup if you plan smart

• Family and guest approved: Great for dinner parties or cozy nights in

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2. Ingredients

Let’s break down each component of the dish.

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small)

• 2 tablespoons Cajun seasoning (store-bought or homemade)

• 1 teaspoon smoked paprika (optional, enhances flavor)

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

For the Garlic Butter Sauce:

• 3 tablespoons unsalted butter

• 5 cloves garlic, minced

• 1 teaspoon red pepper flakes (optional, for heat)

• 1½ cups heavy cream

• 1 cup chicken broth (low sodium)

• 1 cup freshly grated Parmesan cheese

• Salt and black pepper to taste

• Juice of half a lemon (optional, for balance)

For the Pasta:

• 12 oz penne pasta (or any short pasta)

• 1 tablespoon salt (for pasta water)

• Reserved ¼ cup pasta water (optional, to adjust sauce consistency)

Optional Add-ins:

• 1 cup spinach or kale (for greens)

• ½ cup sun-dried tomatoes or cherry tomatoes

• Fresh parsley or basil for garnish

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3. What Is Cajun Seasoning?

Cajun seasoning is a spice blend from Louisiana, traditionally used in Creole and Cajun cooking. It typically includes:

• Paprika

• Garlic powder

• Onion powder

• Oregano

• Thyme

• Cayenne

• Salt & black pepper

You can use a store-bought version (like Slap Ya Mama or Tony Chachere’s), or make your own for better control over heat and flavor.

Homemade Cajun Seasoning (optional):

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon oregano

• 1 teaspoon thyme

• ½ teaspoon cayenne pepper

• ½ teaspoon black pepper

• ½ teaspoon salt

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4. Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add penne and cook until al dente according to package instructions.

3. Reserve ¼ cup of pasta water (optional), then drain and set aside.

Tip: Cooking pasta just until al dente is key. It will finish slightly in the sauce.

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Step 2: Season and Sear the Chicken

1. Pat the chicken breasts dry with paper towels.

2. Rub with olive oil and season generously with Cajun seasoning, paprika, salt, and pepper.

3. In a large skillet over medium-high heat, melt 1 tablespoon butter and 2 tablespoons olive oil.

4. Add chicken to the skillet. Sear 5–6 minutes per side (depending on thickness), until deeply golden and cooked through (internal temp of 165°F/74°C).

5. Remove chicken from the skillet, let rest for 5 minutes, then slice thinly.

Pro Tip: Don’t overcrowd the pan. If needed, sear chicken in batches for better browning.

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Step 3: Make the Garlic Butter Parmesan Sauce

1. In the same skillet, reduce heat to medium and add 3 tablespoons butter.

2. Add minced garlic and sauté until fragrant (about 1 minute).

3. Stir in red pepper flakes for extra heat.

4. Pour in the chicken broth and heavy cream, scraping up browned bits from the pan.

5. Let the sauce simmer gently for 3–5 minutes until slightly thickened.

6. Stir in Parmesan cheese, lemon juice (if using), and season to taste with salt and pepper.

Tip: Keep the heat low when adding cheese to avoid clumping or breaking the sauce.

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Step 4: Assemble the Dish

1. Add cooked pasta and sliced chicken back into the skillet.

2. Toss gently to coat everything in the sauce.

3. If the sauce is too thick, add a splash of reserved pasta water.

4. Let simmer on low for 2–3 more minutes so the flavors meld.

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Step 5: Garnish and Serve

• Top with chopped fresh parsley or basil.

• Extra grated Parmesan never hurts.

• Serve hot with a lemon wedge or toasted garlic bread.

Optional: Drizzle a little extra garlic butter or Cajun seasoning on top for drama and flavor.

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5. Tips for Success

✔️ Use Freshly Grated Parmesan

Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. For best results, grate from a block.

✔️ Adjust Heat Level

Use more or less Cajun seasoning and red pepper flakes depending on your spice preference.

✔️ Cook Chicken Properly

Overcooked chicken gets dry. Use a meat thermometer to ensure juicy, tender results every time.

✔️ Reserve Pasta Water

This starchy water is magic for adjusting sauce consistency without thinning out flavor.

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6. Customizations & Add-Ins

This recipe is highly adaptable. Try adding:

Veggies:

• Sautéed bell peppers

• Mushrooms

• Broccoli florets

• Roasted zucchini

Proteins:

• Shrimp (sear quickly with Cajun spice)

• Andouille sausage (for a smokier flavor)

• Tofu (for a vegetarian spin)

Herbs and Flavor Twists:

• Basil for brightness

• Thyme for earthy notes

• A dash of smoked paprika for deeper smokiness

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7. How to Serve It

This dish is indulgent and flavorful, so it pairs well with lighter sides:

Suggested Sides:

• Simple arugula or mixed greens salad with lemon vinaigrette

• Roasted asparagus or green beans

• Garlic bread or crusty baguette

Wine Pairing:

• White: A crisp Sauvignon Blanc or Chardonnay complements the creamy sauce.

• Red: A light Pinot Noir balances the Cajun spice.

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8. Storage and Reheating

Storage:

• Let cool, then transfer to airtight containers.

• Store in the refrigerator for up to 4 days.

Reheating:

• Reheat in a skillet over medium-low heat with a splash of cream or milk.

• Microwave in 1-minute intervals, stirring in between.

Freezer tip: The sauce may separate upon thawing, so freezing is not ideal but still doable if portioned and tightly wrapped.

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9. FAQs

Q: Can I use milk instead of heavy cream?

A: You can, but the sauce will be thinner. Add a tablespoon of flour after the garlic step to help thicken.

Q: What pasta works best?

A: Penne, rigatoni, farfalle, or rotini—all great choices as they hold sauce well.

Q: Is this spicy?

A: Mild to medium. Adjust Cajun seasoning and pepper flakes to control the heat.

Q: Can I make it ahead?

A: Yes! Make the sauce and cook the pasta ahead, then reheat gently and toss together before serving.

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10. Nutrition Information (Per Serving – Approximate)

• Calories: 700

• Protein: 35g

• Carbohydrates: 55g

• Fat: 38g

• Fiber: 3g

• Sodium: 800mg

Adjust portions and ingredients to meet your dietary needs.

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11. Final Thoughts

Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce is more than just a meal—it’s an experience. It brings together the best of bold Southern flavors and classic Italian comfort food. The creamy sauce clings to the ridges of pasta, the Cajun chicken adds smoky spice, and the garlic butter binds it all in buttery magic.

You’ll make this once, and suddenly it’s your go-to. It’s dinner party–worthy yet easy enough for a weeknight. And as you said yourself:

“This is absolutely delicious. Don’t change a thing!”