Garlic Butter Cajun Chicken with Cheddar Parmesan Penne

Why You’ll Love This Recipe

I love how this recipe brings together bold Cajun spice and indulgent cheesy pasta in one skillet-friendly meal. The garlic butter adds a rich, savory layer, and the creamy cheddar-Parmesan sauce hugs every bite of penne perfectly. It’s the kind of dish that feels restaurant-worthy but is surprisingly simple to make at home. Whether I’m cooking for family or friends, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 2 large chicken breasts, cut into 1-inch pieces

• 2 tablespoons olive oil

• 4 tablespoons garlic butter, divided

• 2 teaspoons Cajun seasoning

• 1 teaspoon paprika

• Salt and black pepper, to taste

For the Pasta:

• 1 pound penne pasta

• 6 tablespoons butter

• 4 garlic cloves, minced

• 4 tablespoons flour

• 4 cups whole milk

• 2 cups shredded cheddar cheese

• 1 cup grated Parmesan cheese

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

Directions

1. Cook the Chicken:
   I toss the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper in a bowl. In a skillet over medium-high heat, I melt 2 tablespoons of garlic butter, then add the chicken and cook for 6–8 minutes, stirring occasionally until it’s golden and fully cooked. I remove it from the skillet and set it aside.

2. Boil the Pasta:
   While the chicken cooks, I bring a pot of salted water to a boil and cook the penne until al dente. I drain it and set it aside.

3. Make the Cheese Sauce:
   In the same skillet used for the chicken, I melt 6 tablespoons of butter. I add the minced garlic and sauté for about a minute until fragrant. Then I whisk in the flour and cook it for 1–2 minutes to create a roux.

4. Add the Cheeses:
   I slowly pour in the milk, whisking constantly until the mixture is smooth. After letting it simmer for 5–6 minutes to thicken, I stir in the cheddar and Parmesan cheeses until melted and creamy. I season it with salt, black pepper, garlic powder, and onion powder.

5. Combine Everything:
   I toss the cooked penne into the cheese sauce until everything is well-coated. Then I stir in the remaining 2 tablespoons of garlic butter for extra richness.

6. Serve:
   I plate the cheesy penne and top it with the warm Cajun chicken. Served hot, it’s creamy, spicy, and absolutely irresistible.

Servings and timing

This recipe makes about 6 hearty servings.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

Sometimes I swap the penne for rigatoni or fusilli when I want a different texture. I also like adding sautéed spinach, sun-dried tomatoes, or mushrooms to sneak in more veggies. For a spicy kick, I add a pinch of cayenne pepper or red pepper flakes to the sauce. And if I’m short on time, I use rotisserie chicken and toss it in Cajun seasoning before heating it up.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stove or in the microwave, adding a splash of milk to bring the sauce back to life. I don’t recommend freezing this dish because the creamy sauce tends to separate after thawing.

FAQs

Can I make this dish ahead of time?

I can cook the chicken and pasta ahead and refrigerate them separately. When I’m ready, I make the cheese sauce fresh and combine everything for the best texture.

What’s a good substitute for Cajun seasoning?

If I don’t have Cajun seasoning, I use a mix of paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne.

Can I make this recipe less spicy?

Absolutely. I just use less Cajun seasoning or choose a mild version. The cheese sauce helps balance out any heat.

What cheeses work best in the sauce?

I like using sharp cheddar for flavor and Parmesan for depth. Mozzarella can be added for a stretchier texture if I want it extra gooey.

Can I use pre-cooked chicken?

Yes, if I’m short on time, I use leftover or rotisserie chicken. I just season it with Cajun spices and warm it up in garlic butter before adding it to the dish.

Conclusion

Garlic Butter Cajun Chicken with Cheddar Parmesan Penne is a quick, indulgent dish that’s bursting with bold flavor and creamy goodness. I love how easy it is to prepare, and it always feels like a special treat. It’s rich, comforting, and completely satisfying—perfect for when I want a meal that hits all the right notes.

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