Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

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Golden, spice-rubbed chicken breasts rest beside creamy, dreamy cheesy penne on a plate that looks (and tastes) like comfort and indulgence rolled into one. The Cajun-spiced chicken gives you that bold, smoky kick while the garlic parmesan sauce brings everything together with silky richness. Each bite is a perfect marriage of spice, cream, and cheesy satisfaction.

This dish isn’t just a weeknight winner—it’s restaurant-quality right from your kitchen. Whether you’re cooking for a crowd or craving a hearty dinner idea that’s simple yet wildly satisfying, Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream will easily become a new go-to. It’s filling, flavorful, and sure to make your table feel extra special, any night of the week.

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Why You’ll Love This Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

• Bold meets creamy: The smoky Cajun seasoning on the chicken perfectly balances the velvety richness of the garlic parmesan sauce.
• Comfort food upgraded: It’s got the cozy feel of your favorite pasta dish, but with added flair from grilled, juicy chicken.
• Quick yet impressive: Looks gourmet, but it’s totally achievable in under an hour.
• Family favorite: Kids love the cheesy pasta, and adults go crazy for the Cajun flavor kick.
• Flexible & forgiving: You can use thighs or breasts, add veggies, or swap the pasta type—whatever works for you.

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Preparation Phase & Tools to Use

Before diving into the deliciousness of this Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream, let’s make sure you have the right tools and understand why they matter.

Essential Tools and Equipment:

• Cast Iron Skillet or Heavy-Bottom Pan
  The star tool for perfectly searing the Cajun chicken. It locks in flavor with a golden crust and even heat distribution.
• Large Pot
  For boiling your penne pasta—choose one big enough to allow the pasta to move freely so it doesn’t stick together.
• Whisk
  Essential for emulsifying the garlic parmesan cream sauce to a silky, lump-free texture.
• Tongs
  For flipping the chicken without piercing it, keeping all the juices inside.
• Colander
  For draining the pasta quickly so it doesn’t overcook or go mushy.
• Microplane or Fine Grater
  Freshly grated parmesan melts better and tastes way richer—this little tool makes a big difference.
• Cutting Board and Chef’s Knife
  To trim your chicken and prep any add-ons like herbs or garlic.

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Preparation Tips

• Room Temperature Chicken
  Let the chicken sit out for 15–20 minutes before cooking. It sears better and cooks more evenly.
• Salt Your Pasta Water Like the Sea
  This is your only chance to season the pasta itself—don’t skimp!
• Undercook the Pasta Slightly
  Drain it when it’s al dente since it’ll finish cooking in the sauce, soaking up all that flavor.
• Use Fresh Garlic, Not Jarred
  The brightness of fresh garlic makes the sauce stand out.
• Grate Your Own Parmesan
  Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
• Deglaze the Pan After Chicken
  Don’t wipe the skillet clean—those browned bits add serious depth to your sauce when deglazed with a splash of cream or broth.
• Reserve Pasta Water
  A splash of this starchy liquid can fix a sauce that’s too thick or help it cling to the pasta better.

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Ingredients for This Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

Here’s everything you’ll need to bring this bold and creamy dish to life. Most of these ingredients are pantry staples or easy-to-find items that deliver rich flavor and satisfying texture.

For the Cajun Chicken:

• 4 boneless, skinless chicken breasts (or thighs, if preferred)
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for searing)
• 1 tablespoon butter (for added richness)

For the Cheesy Penne:

• 12 oz penne pasta
• Water + salt (for boiling pasta)

For the Garlic Parmesan Cream Sauce:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1/4 cup chopped fresh parsley (for garnish)

Optional add-ins: sautéed mushrooms, spinach, or sun-dried tomatoes can enhance the flavor and add some veggies to the mix.

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Step-by-Step Instructions for Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

Step 1: Season the Chicken

Pat the chicken dry and rub both sides generously with Cajun seasoning, smoked paprika, salt, and black pepper. Let it sit for 10–15 minutes to allow the spices to infuse.

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Step 2: Sear the Chicken

Heat olive oil and butter in a cast iron skillet over medium-high heat. Add the chicken and sear 5–6 minutes per side, or until golden brown and fully cooked (internal temp: 165°F). Transfer to a plate and tent with foil to rest.

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Step 3: Cook the Pasta

Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.

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Step 4: Make the Garlic Parmesan Sauce

In the same skillet used for chicken (don’t clean it!), melt 2 tablespoons of butter over medium heat. Sauté minced garlic for about 30 seconds, until fragrant. Sprinkle in the flour and whisk to create a roux. Cook for 1 minute.

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Step 5: Add Cream and Milk

Slowly whisk in the heavy cream and milk, stirring continuously until smooth. Bring to a gentle simmer. Let it thicken for 3–4 minutes.

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Step 6: Melt the Cheese

Lower the heat and stir in Parmesan and mozzarella. Keep stirring until the sauce is silky and fully melted. Season with salt, pepper, and red pepper flakes (if using).

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Step 7: Combine Pasta and Sauce

Add the cooked penne to the sauce. Toss well until fully coated. If needed, add reserved pasta water a splash at a time to thin out the sauce.

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Step 8: Slice Chicken & Serve

Slice the rested chicken into strips. Plate the cheesy penne and top with the sliced Cajun chicken. Drizzle with any remaining sauce from the pan and sprinkle with chopped fresh parsley.

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Notes

• Chicken Cut Options: You can use boneless chicken thighs for a juicier bite, or slice the breasts in half lengthwise for quicker cooking and better seasoning coverage.
• Cheese Matters: Always go for freshly grated parmesan—pre-shredded versions won’t melt as smoothly and may result in a grainy sauce.
• Cream Balance: If you want a lighter version, swap out half of the heavy cream with whole milk or use evaporated milk for a silky but lower-fat option.

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Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: This is the fastest way to dry out your meat. Use a thermometer and pull the chicken at 165°F. Let it rest before slicing.
• Boiling the Sauce: Bringing the cream sauce to a rapid boil can cause it to break. Keep it at a gentle simmer to maintain its smooth texture.
• Skipping the Roux Step: The flour-and-butter roux is crucial to thickening your sauce—don’t skip it or rush it.
• Using Cold Dairy: Add cream and milk at room temperature to avoid curdling. Cold ingredients straight from the fridge can shock the sauce.
• Not Saving Pasta Water: This starchy liquid helps loosen thick sauce and ensures it sticks well to the pasta. Always reserve a bit before draining!
• Not Resting the Chicken: Letting the chicken rest before slicing ensures the juices redistribute, keeping it moist and flavorful.
• Using Pre-Minced Garlic: Freshly minced garlic has a more vibrant and aromatic punch—pre-minced varieties are often muted and acidic.
• Overcrowding the Pan: When searing chicken, don’t crowd the pan. Cook in batches if needed to get that golden crust.

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What to Serve With Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream

This rich, creamy, and flavor-packed dish deserves the right companions on the plate. Whether you’re going for contrast or balance, here are some ideas to complete your meal beautifully.

8 Recommendations

1. Garlic Bread
   Crunchy, buttery, and perfect for scooping up leftover cream sauce from your plate.
2. Roasted Broccoli or Asparagus
   The light bitterness and char of roasted greens balance the creaminess of the pasta.
3. Simple Garden Salad
   A fresh salad with crisp lettuce, cucumber, and vinaigrette cuts through the richness.
4. Grilled Corn on the Cob
   Sweet and smoky corn complements the Cajun spice on the chicken.
5. Caesar Salad
   Bold flavors and a zesty dressing pair naturally with creamy pasta.
6. Sautéed Mushrooms
   Earthy mushrooms are a flavor match made in heaven with garlic parmesan cream.
7. Parmesan Zucchini Fries
   Light and crunchy, these are a great alternative to bread or traditional fries.
8. Lemon-Herb Couscous
   For a lighter grain side, couscous with fresh herbs and lemon brings a refreshing note to the table.

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Storage Instructions

To keep your Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream tasting fresh even after the first serving, proper storage is key:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the chicken and pasta together or separately depending on your reheating method.
• Reheating: Warm on the stovetop over low heat, adding a splash of milk or reserved pasta water to loosen the sauce. In the microwave, reheat in 30-second intervals, stirring in between to prevent the sauce from separating.
• Freezing: Not ideal due to the cream-based sauce, which can split after thawing. If you must freeze, do so before adding the cream sauce and cheese—freeze the seasoned, cooked chicken and plain penne separately.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: ~720
• Protein: 43g
• Fat: 42g
  • Saturated Fat: 21g
• Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 3g
• Cholesterol: 160mg
• Sodium: 780mg

Note: These values are estimates and can vary depending on specific brands and ingredient swaps.

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Frequently Asked Questions

1. Can I use a different type of pasta instead of penne?

Absolutely. Fusilli, rigatoni, or farfalle are great alternatives that hold onto the sauce well.

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2. What can I substitute for heavy cream?

You can use half-and-half or a mix of milk and a little cream cheese. For a lighter version, evaporated milk also works, but the sauce will be less rich.

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3. Is it too spicy for kids?

The Cajun chicken has a kick, but you can reduce or omit the crushed red pepper and use a milder Cajun blend to make it more kid-friendly.

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4. Can I make this dish ahead of time?

Yes. Cook the chicken and pasta, then store separately. Prepare the sauce fresh before serving for best texture.

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5. How do I prevent the sauce from getting grainy?

Use freshly grated cheese, keep the heat low when adding it to the cream, and stir continuously until smooth.

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6. Can I add vegetables to the dish?

Definitely! Spinach, mushrooms, or roasted bell peppers can be stirred into the pasta for extra nutrients and color.

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7. Can I make it gluten-free?

Yes—use gluten-free penne and replace the flour in the roux with gluten-free all-purpose flour or cornstarch.

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8. What’s the best way to slice the chicken for serving?

After resting for 5–10 minutes, slice the chicken against the grain into thin strips for the most tender bite.

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Conclusion

Cheesy Penne and Cajun Chicken in Garlic Parmesan Cream is one of those meals that checks every box: it’s comforting, loaded with flavor, and surprisingly easy to pull together. Whether you’re making it for a cozy weeknight dinner, a date night at home, or even a family gathering, this dish brings restaurant-level satisfaction straight to your table. With creamy sauce, bold spices, and cheesy pasta—all in one bite—it’s sure to become a staple in your dinner rotation.

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