Cajun Chicken Penne Pasta in Cream Sauce
Bold. Creamy. Fiery. This dish brings restaurant-level flavor straight to your kitchen.
There’s something about the smoky heat of Cajun spices paired with a silky cream sauce that makes this dish irresistibly comforting — and incredibly craveable. We’re talking seared, perfectly seasoned chicken, penne pasta cooked al dente, and a rich sauce that hugs every bite. Whether you’re cooking for a crowd or craving a cozy solo dinner, this one’s a guaranteed hit.
Ingredients
Homemade Cajun Spice Blend
(Enough for this recipe — double for later use)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp ground black pepper
- ½ tsp ground white pepper (optional)
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes (optional)
Pasta & Chicken
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
- 1 tbsp olive oil
- 1 tbsp butter
Cream Sauce
- 1 tbsp butter
- 1 small shallot (or ¼ small onion), finely minced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley (plus more for garnish)
- Salt and freshly ground black pepper, to taste
Optional Add-ins:
- 1 cup sliced bell peppers or mushrooms (sauté with the shallot)
- A squeeze of lemon at the end for brightness
Method
1. Cook the pasta
Bring a large pot of salted water to a boil. Add penne and cook until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
2. Season the chicken
In a mixing bowl, toss the chicken strips with 1 tablespoon of the Cajun spice blend until well coated.
3. Sear the chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken in a single layer and sear for 3–4 minutes per side, or until golden brown and fully cooked through. Transfer to a plate and keep warm.
4. Build the sauce
Reduce heat to medium. In the same skillet, melt the remaining tablespoon of butter.
Add shallot and sauté for 1 minute. Stir in garlic and cook for another 30 seconds.
Make sure to add in 1-2 teaspoons of the Cajun spice mix.
Pour in the chicken broth and scrape up any browned bits. Simmer for 2 minutes to reduce slightly.
Stir in the heavy cream and let it bubble gently for 2–3 minutes until slightly thickened.
5. Combine and finish
Whisk in Parmesan cheese until the sauce is smooth.
Add the chicken (with any juices) back to the pan, then toss in the cooked penne and fresh parsley.
Use reserved pasta water to loosen the sauce if needed. Taste and adjust seasoning.
6. Serve
Plate hot, garnished with more parsley and an optional dusting of Parmesan or a bright squeeze of lemon.
Chef’s Tips
- Make it lighter: Swap heavy cream for half-and-half and add extra Parmesan for body.
- Change the protein: Shrimp is a great swap — just cook for 1–2 minutes per side.
- Add vegetables: Bell peppers, mushrooms, or baby spinach can be sautéed and stirred in.
- Meal prep win: The Cajun spice blend stores well for up to 6 months in a sealed container.
Whether you’re craving something spicy and rich or just want to impress guests with a dish that looks and tastes straight out of a bistro kitchen, this Cajun Chicken Penne Pasta is the one.
