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–+ servings

Cajun Garlic Parmesan Chicken Penne

Bold Cajun-spiced chicken and tender penne tossed in a creamy garlic Parmesan sauce. An easy, flavor-packed dinner 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, Italian
Calories: 795
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 ounces dry penne or other short pasta like rotini or fusilli
  • 1 1/2 pounds boneless skinless chicken breasts about 4 medium breasts, patted dry
  • 1 tablespoon Cajun seasoning store-bought or homemade
  • 1 tablespoon avocado oil or another neutral cooking oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream at room temperature
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon ground black pepper freshly ground
  • 1/2 cup grated Parmesan cheese plus extra for garnish
  • 3 tablespoons chopped fresh parsley for garnish

Method
 

  1. Bring a large pot of salted water to a boil and cook the penne until al dente according to the package directions. Drain and set the pasta aside.
  2. Season the chicken breast pieces all over with the Cajun seasoning, pressing gently so the spice mixture adheres.
  3. Heat the avocado oil in a large deep skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown on the outside and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate to rest.
  4. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the heavy cream, kosher salt, and black pepper, scraping up any browned bits from the bottom of the pan.
  5. Bring the cream mixture to a boil, then reduce to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until the sauce starts to thicken. Whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
  6. Add the cooked penne to the skillet and toss until every piece is fully coated in the garlic Parmesan sauce.
  7. Slice the rested chicken into strips against the grain. Arrange the chicken over the sauced penne, then sprinkle with fresh parsley and extra grated Parmesan before serving.

Nutrition

Calories: 795kcalCarbohydrates: 57gProtein: 39gFat: 41gSaturated Fat: 22gCholesterol: 137mgSodium: 610mgFiber: 3gSugar: 3g

Notes

For the creamiest sauce, use freshly grated Parmesan; pre-shredded cheese contains starch and melts less smoothly.
If your chicken breasts are thicker than about 1 inch, slice them in half horizontally so they cook through in the time indicated.
To prevent the cream from curdling, let it come to room temperature before adding it to the hot skillet, and simmer gently.
If you want an even thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water into the simmering cream before adding the pasta.
Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat over low heat with a splash of cream or milk.
The chicken can be cooked up to 1 day ahead and reheated just before serving.
Cajun seasoning brands vary in heat, so start with a little less if you prefer a milder kick.

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