Ooooh, that sounds delicious! Here’s a recipe-style breakdown for Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce so you can make it at home:
Ingredients (Serves 4)
For the chicken:
- 2 large chicken breasts, cut into bite-sized pieces
- 2 tsp Cajun seasoning (adjust to taste)
- Salt & black pepper, to taste
- 1 tbsp olive oil
For the sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika (optional, for extra flavor)
- Salt & pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional, for a kick)
For the pasta:
- 12 oz penne pasta
- Salt (for boiling water)
- Reserved pasta water (1/2 cup)
Optional garnish:
- Chopped parsley
- Extra Parmesan
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Cook the chicken:
- Toss chicken pieces with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (about 5–7 minutes). Remove from the pan and set aside.
- Make the sauce:
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and stir until melted and smooth.
- Season with smoked paprika, salt, pepper, and red pepper flakes.
- If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Combine:
- Add cooked chicken and drained pasta to the skillet. Toss everything together until well coated with the creamy sauce.
- Serve:
- Plate the pasta, garnish with parsley and extra Parmesan. Serve hot.
💡 Tips for Extra Flavor:
- Sear the chicken well for a slightly crispy outside—it adds a nice texture contrast.
- You can add sautéed mushrooms, bell peppers, or spinach to the sauce for more veggies.
- For a lighter version, you can use half-and-half instead of heavy cream, though it won’t be as rich.
If you want, I can also make a shortcut one-pan version that’s quicker and just as creamy—perfect if you’re hungry! Do you want me to do that?
