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–+ servings

Cajun Garlic Parmesan Chicken Penne

Cajun garlic parmesan chicken penne with tender seared chicken and al dente pasta in a rich, spicy cream sauce. Ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American, Cajun
Calories: 810
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 16 ounces dry penne pasta about 1 pound (454 g)
  • 1 1/2 pounds boneless, skinless chicken breasts thin sliced if possible
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil or vegetable oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream room temperature
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese freshly grated, plus extra for serving
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. Cook the penne in a large pot of salted boiling water until al dente according to the package directions. Drain the pasta and set it aside.
  2. Pat the chicken breasts dry with paper towels, then rub the Cajun seasoning all over both sides.
  3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until browned and cooked through to 165°F. Transfer the chicken to a cutting board and let it rest.
  4. Melt the butter in the same skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, salt, and black pepper.
  5. Bring the sauce to a gentle boil, then lower the heat and let it simmer for a few minutes until slightly thickened. Stir in the grated Parmesan until smooth.
  6. Add the cooked penne to the skillet and toss until every piece is coated in the creamy Cajun sauce.
  7. Slice the rested chicken into strips and arrange them over the pasta. Garnish with fresh parsley and extra grated Parmesan before serving.

Nutrition

Calories: 810kcalCarbohydrates: 61gProtein: 43gFat: 44gSaturated Fat: 25gCholesterol: 200mgSodium: 380mgFiber: 3gSugar: 3g

Notes

Use a large deep skillet or Dutch oven so you can boil the pasta, sear the chicken, and build the sauce in one pot.
Cut thick chicken breasts horizontally into thin cutlets so they cook evenly and quickly.
Let the heavy cream come to room temperature before adding it to the pan to keep the sauce smooth.
For a lighter sauce, substitute half and half, but it will be thinner and less creamy.
To thicken the sauce further, stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water before adding the pasta.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream.
Cook the chicken up to 1 day ahead, refrigerate it, then slice and rewarm before serving.

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