Garlic Butter Cajun Chicken with Cheddar Parmesan Penne
Spicy Cajun chicken meets creamy cheddar-Parmesan pasta in this bold, buttery skillet dinner—pure comfort in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food, American
Ingredients
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
Instructions
Cook the Chicken:
Toss chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper.
In a large skillet over medium-high heat, melt 2 tablespoons garlic butter.
Add chicken and cook for 6–8 minutes until golden and cooked through.
Remove from skillet and keep warm.
Boil the Pasta:
Cook penne in salted boiling water until al dente. Drain and set aside.
Make the Cheese Sauce:
In the same skillet, melt 6 tablespoons butter.
Add minced garlic and sauté for 1 minute.
Whisk in flour and cook for 1–2 minutes.
Slowly whisk in milk until smooth. Simmer for 5–6 minutes until thickened.
Add the Cheeses:
Stir in cheddar and Parmesan until melted.
Add salt, pepper, garlic powder, and onion powder. Stir until creamy.
Combine Pasta:
Add cooked pasta to the sauce and toss to coat.
Stir in remaining 2 tablespoons of garlic butter for added richness.
Serve:
Plate pasta and top with Cajun chicken. Serve hot and enjoy the buttery, cheesy flavor.
Notes
Use smoked paprika for extra depth.
Swap penne for rotini or rigatoni if preferred.
Make it spicier by adding a pinch of cayenne or red pepper flakes.
Garlic butter can be homemade or store-bought.
