Perfect! Here’s a full, restaurant-style recipe for Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce. 🍗🧄🧀 It’s rich, flavorful, and perfectly balanced between spice and creaminess.
🍝 Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce
🧾 Ingredients (4 servings)
For the Chicken:
- 2 large chicken breasts (~500 g / 1 lb), sliced into bite-sized pieces
- 1–2 tsp Cajun seasoning (store-bought or homemade)
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Sauce:
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 red bell pepper, sliced (optional)
- 1 tsp smoked paprika (optional, enhances Cajun flavor)
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- ½ tsp red pepper flakes (optional, for extra heat)
- Salt and pepper, to taste
Pasta:
- 300 g (10–12 oz) penne pasta
- Water and salt for boiling
Optional Garnish:
- Fresh parsley or basil, chopped
- Extra grated Parmesan
👩🍳 Instructions
1️⃣ Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook penne according to package instructions until al dente.
- Drain and set aside. Reserve ½ cup pasta water.
2️⃣ Cook the Chicken
- Season chicken with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook 5–7 minutes until golden and cooked through.
- Remove chicken and set aside.
3️⃣ Make the Creamy Sauce
- In the same skillet, melt butter.
- Add garlic and onion, sauté 2–3 minutes until fragrant.
- Add bell pepper and paprika; cook 2 more minutes.
- Pour in heavy cream, stirring to combine.
- Add Parmesan gradually, stirring until melted and smooth.
- Season with salt, pepper, and red pepper flakes.
4️⃣ Combine Pasta & Chicken
- Add cooked penne and chicken to the sauce.
- Toss everything together until evenly coated.
- If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
5️⃣ Serve
- Plate the pasta, sprinkle with chopped parsley or basil.
- Add extra Parmesan if desired.
- Serve immediately with garlic bread or a side salad.
⭐ Tips
- Cajun seasoning can be made from paprika, garlic powder, onion powder, cayenne, oregano, and thyme if you don’t have a blend.
- Don’t overcook the chicken—it should stay juicy.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be slightly thinner.
- Leftovers reheat well, just add a splash of cream or milk to loosen the sauce.
If you want, I can also make a step-by-step version with a more intense Cajun kick and extra garlicky sauce—perfect for a bold, restaurant-style flavor.
Do you want me to do that?
