Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce
Ingredients
1 lb (450 g) boneless, skinless chicken breasts, diced
8 oz (225 g) penne pasta
4 tablespoons garlic butter
1 cup (240 ml) heavy cream
1 cup (100 g) freshly grated Parmesan cheese
2 teaspoons Cajun seasoning (or more to taste)
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 tablespoon olive oil
¼ cup (15 g) chopped fresh parsley
½ cup (120 ml) reserved pasta water (if needed)
Instructions
Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
Season the diced chicken with the Cajun seasoning, smoked paprika, onion powder, garlic powder, salt, and black pepper.
Heat the olive oil and 2 tablespoons of the garlic butter in a large skillet over medium-high heat.
Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, melt the remaining 2 tablespoons of garlic butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Return the cooked chicken to the skillet and stir to coat it in the sauce.
Add the cooked penne and toss until everything is evenly coated.
Sprinkle with chopped parsley and, if desired, crushed red pepper flakes.
Serve immediately with extra Parmesan cheese and garlic bread or a fresh green salad.
Prep Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings
4 servings
