Garlic Butter Cajun Chicken Penne in Parmesan Cream Sauce Tips, FAQ & printable recipe

Tips for success

To elevate this dish, always reserve about a half cup of the starchy pasta water before draining the penne.

If your parmesan cream sauce becomes too thick or begins to tighten up as it cools, splashing in a tablespoon or two of this warm, starchy water will instantly loosen the sauce and restore its smooth, velvety texture without diluting the rich flavor.

Always dry the chicken breasts thoroughly with paper towels before applying the Cajun seasoning. Excess moisture on the surface of the poultry will cause it to steam rather than sear in the skillet, preventing the formation of that delicious, caramelized spice crust.

Additionally, allow the seared chicken to rest before slicing to keep the juices inside the meat.

Variations

• Cajun Shrimp Penne: Substitute the chicken breasts with large peeled and deveined shrimp. Sear the shrimp in the garlic butter for two to three minutes per side until pink and opaque.
• Vegetarian Cajun Penne: Omit the chicken and toss sliced bell peppers, onions, and mushrooms in the Cajun seasoning, sautéing them before tossing with the cream sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure they are refrigerated within 2 hours of cooking.

Freezer

Freezing is not recommended, as the heavy cream and parmesan sauce will separate and become grainy upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of milk or cream and stirring constantly to restore the smooth texture of the sauce.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the container in the refrigerator for up to three days.

Because cream-based sauces can separate when reheated, store the pasta and sliced chicken together so the juices from the chicken help keep the pasta moist.

While pasta is always best enjoyed fresh, you can prepare components of this dish ahead of time. Season the chicken breasts and keep them covered in the refrigerator for up to twenty-four hours before cooking. You can also grate the parmesan cheese and chop the parsley a day in advance, storing them in separate airtight containers in the fridge.

Serving ideas

Serve this rich and creamy pasta immediately while it is hot and glossy. Divide the sauced penne among warm shallow bowls and arrange the freshly sliced Cajun chicken elegantly alongside or on top of the pasta.

Garnish generously with the chopped fresh parsley, and offer extra freshly grated parmesan cheese and a pinch of red pepper flakes at the table.

To balance the richness of the garlic butter and parmesan cream sauce, pair this meal with a crisp, green side salad tossed in a light vinaigrette. A side of roasted vegetables, such as asparagus or broccoli, also makes an excellent accompaniment. Garlic bread or a warm, crusty baguette is perfect for wiping up any extra sauce left on the plate.

Frequently asked questions

Recipe card

Garlic Butter Cajun Chicken Penne in Parmesan Cream Sauce

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 12 oz penne pasta
• 1 1/2 lb boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup parmesan cheese, freshly grated
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package directions until it reaches an al dente texture. Drain the pasta in a colander, reserving a half cup of the starchy pasta water for adjusting the sauce later, and set the drained pasta aside.
2. Pat the boneless skinless chicken breasts dry with paper towels to ensure a good sear. Rub the Cajun seasoning evenly over all sides of the chicken breasts, pressing the spices into the meat so they adhere well.
3. Melt two tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about six to eight minutes per side. Cook until the exterior is beautifully charred and a meat thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a clean plate and let it rest for five minutes before slicing.
4. Reduce the skillet heat to medium and melt the remaining two tablespoons of unsalted butter in the same pan, scraping up the browned bits left behind by the chicken. Add the minced garlic and sauté for about one minute, stirring constantly, until the garlic is highly fragrant but not browned.
5. Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Reduce the heat to low and gradually whisk in the freshly grated parmesan cheese. Continue to whisk constantly until the cheese is fully melted and the sauce becomes smooth, thick, and velvety.
6. Add the cooked penne pasta to the skillet, tossing it thoroughly to coat every piece in the creamy sauce. Slice the rested Cajun chicken breasts into strips. Plate the sauced pasta, arrange the sliced chicken alongside or on top, and scatter the freshly chopped parsley over the dish before serving immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

950

Protein

48 g

Carbohydrates

68 g

Fat

52 g

Fiber

3.5 g

Sugar

4.2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.