Buttery garlic, smoky Cajun heat, and a lush, cheesy sauce wrapped around perfectly cooked penne—this skillet pasta hits all the craveable notes in under an hour. Think tender chicken seared in Cajun spices, tossed with al dente pasta and a silky cream sauce loaded with sharp Cheddar and nutty Parmesan. It’s cozy enough for a chilly night and bold enough for company.
Why You’ll Love It
- One-pan vibes: Sear, simmer, and toss—minimal cleanup.
- Creamy + spicy balance: Cajun warmth mellowed by buttery garlic and cheese.
- Ultra-saucy (no dry pasta): The sauce clings to every ridge of penne.
- Flexible heat: Mild to fiery—your call.
Ingredients
Chicken & Seasoning
- 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1½–2 tbsp Cajun seasoning (store-bought or homemade; see note)
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp olive oil
Garlic Butter Base
- 3 tbsp unsalted butter
- 6 cloves garlic, minced (about 2 tbsp)
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- 1 tbsp tomato paste
Sauce & Pasta
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- 12 oz (340 g) penne pasta, uncooked
- 1 tsp smoked paprika (optional boost)
- ¼–½ tsp crushed red pepper flakes (optional heat)
- 1½ cups (150 g) sharp Cheddar, freshly grated
- ¾ cup (60 g) Parmesan, finely grated
- 2 tbsp chopped parsley or green onion, for finish
- Lemon wedges, for serving (optional but excellent)
Homemade Cajun blend (mix): 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp dried thyme, ½–1 tsp cayenne (to taste), ½ tsp black pepper, ¾ tsp kosher salt.
Time & Yield
- Prep: 15 minutes
- Cook: 25–30 minutes
- Total: ~45 minutes
- Yield: 4 hearty servings
How to Make It
1) Season & Sear the Chicken
Pat chicken dry. Toss with Cajun seasoning, salt, and pepper. Heat olive oil in a large deep skillet over medium-high. Sear chicken in a single layer 3–4 minutes per side until golden and just cooked through (165°F/74°C). Transfer to a plate (keep drippings in pan).
2) Build the Garlic Butter Base
Lower heat to medium. Add butter; when melted, stir in garlic, onion, and bell pepper. Cook 2–3 minutes until softened and fragrant. Stir in tomato paste; cook 30–60 seconds to caramelize.
3) Simmer the Pasta in Sauce
Pour in broth and cream; scrape up browned bits. Stir in smoked paprika and red pepper flakes (if using). Add dry penne; stir to submerge. Bring to a lively simmer, then reduce to medium-low and cook 10–12 minutes, stirring occasionally, until pasta is al dente and sauce is slightly thickened.
If sauce thickens too fast before pasta is tender, splash in ¼ cup hot water or broth and continue.
4) Make It Cheesy & Finish
Return chicken (and juices) to the pan. Off heat, gradually stir in Cheddar and Parmesan until melted and glossy. Taste and adjust salt/Cajun heat. Sprinkle with parsley/green onion. Serve with lemon wedges for a bright pop.
Nutrition (Per Serving, estimate)
~650 calories, 33 g fat, 45 g carbs, 44 g protein, ~980 mg sodium (varies by cheese and broth).
Pro Tips for Restaurant-Level Creaminess
- Freshly grate the cheese: Pre-shredded can turn grainy.
- Heat control = smooth sauce: Fold cheese off heat to prevent splitting.
- Reserve a splash of broth: Loosen leftovers or thin if pasta drinks up sauce.
- Cajun to your level: Start mild; add cayenne or flakes at the end.
Variations & Add-Ins
- Andouille upgrade: Swap half the chicken for 6 oz (170 g) sliced (halal) smoked sausage; brown first.
- Veg boost: Fold in 2 cups baby spinach in the last minute, or add 1 cup sautéed mushrooms with the onions.
- Broccoli cheddar vibe: Add 1½ cups small broccoli florets during the last 5 minutes of simmering.
- Lighter option: Use half-and-half and reduce total cheese to 1 cup Cheddar + ½ cup Parmesan.
Make-Ahead, Leftovers & Reheating
- Make-ahead: Prep chicken pieces and chopped veg up to 24 hours in advance.
- Store: Refrigerate in an airtight container 3–4 days.
- Reheat: Warm gently with a splash of broth or milk to re-silken the sauce. Avoid boiling.
What to Serve With It
- Crisp green salad with lemon vinaigrette
- Garlic bread or warm baguette
- Roasted veggies: asparagus, green beans, or zucchini
Why It Steals the Show
It’s the comfort of creamy mac-and-cheese, the swagger of Cajun spice, and the satisfaction of a full chicken dinner—all in one skillet. The garlic butter base builds depth fast, the Cajun sear keeps the chicken juicy, and the Cheddar–Parmesan combo delivers that luxurious, clingy sauce. Plate it hot and watch it vanish.