If you are looking for a meal that creates a total standstill at the dinner table because everyone is too busy eating to talk, this Garlic Butter Cajun Chicken with Cheddar Parmesan Penne is the one.
It is the ultimate marriage of bold, spicy heat and rich, velvety comfort food. We are talking about tender bites of chicken seared in garlic butter sitting atop a mountain of cheesy pasta. It’s indulgent, it’s loud with flavor, and it’s exactly what you deserve tonight.
Recipe Overview
Here is the snapshot of this culinary masterpiece. It’s hearty, high-calorie comfort food designed to satisfy serious hunger.
- Cuisine: Cajun-Italian Fusion
- Category: Main Course / Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
Why This Pasta Steals the Show
I remember the first time I combined Cajun spices with a classic béchamel cheese sauce. It felt like a risk—mixing the rustic, spicy heat of the South with the refined creaminess of Italian cooking. But the result was magic. The sharp cheddar cuts through the richness of the milk, and that kick of paprika and cayenne in the chicken creates a perfect balance so the dish never feels “too heavy.” It’s dynamic, exciting, and deeply satisfying.
Garlic Butter Cajun Chicken with Cheddar Parmesan Penne Recipe
Make Garlic Butter Cajun Chicken with Cheddar Parmesan Penne with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.
Author: [Your Name] Prep: 10 min | Cook: 20 min | Total: 30 min
Servings: 6
Let’s Get Your Ingredients Ready
For the Chicken:
- 2 large chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided (use 2 for cooking, 2 for finishing)
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Pasta:
- 1 pound penne pasta
- 6 tablespoons butter
- 4 garlic cloves, minced
- 4 tablespoons flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Executing the Perfect Pasta (Step-by-Step)
- Cook the Chicken: In a mixing bowl, toss the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and black pepper until well coated. Heat a large skillet over medium-high heat and melt 2 tablespoons of the garlic butter. Add the chicken and sear for 6–8 minutes, stirring occasionally, until the pieces are golden brown and fully cooked. Remove the chicken from the skillet and set it aside to keep warm.
- Boil the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the penne and cook until al dente (usually about 1-2 minutes less than the package says, as it will cook more in the sauce). Drain and set aside.
- Make the Cheese Sauce: In the same skillet used for the chicken (don’t wipe it out—those brown bits are flavor!), melt the 6 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1–2 minutes to create a roux, removing the raw flour taste. Slowly pour in the milk while whisking continuously to ensure no lumps form.
- Add the Cheeses: Bring the white sauce to a gentle simmer for 5–6 minutes, stirring often, until it thickens enough to coat the back of a spoon. Reduce heat to low and add the cheddar and Parmesan cheeses, stirring until melted and smooth. Season with salt, pepper, garlic powder, and onion powder.
- Combine Everything: Add the cooked penne directly into the cheese sauce and toss until every noodle is coated in gold. Stir in the remaining 2 tablespoons of garlic butter for a glossy, rich finish.
- Serve: Plate the creamy pasta and top it generously with the reserved Cajun chicken. Serve hot and enjoy the buttery, cheesy goodness!
Notes
Enjoy your homemade Garlic Butter Cajun Chicken Pasta!
Garlic Butter Cajun Chicken with Cheddar Parmesan Penne Recipe
Let’s Get Your Ingredients Ready
Let’s Get Your Ingredients Ready
Executing the Perfect Pasta (Step-by-Step)
Executing the Perfect Pasta (Step-by-Step)
Notes
Enjoy your homemade Garlic Butter Cajun Chicken with Cheddar Parmesan Penne Recipe!
Nutrition Information
Nutrition Information
Calories: ~750 kcal Protein: 42g Carbohydrates: 68g Fat: 38g Saturated Fat: 22g Cholesterol: 145mg Sodium: 980mg
Did You Make This?
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The Grocery Haul
This recipe relies on standard pantry staples, but the quality of your dairy makes a huge difference here.
Since the sauce relies on a simple roux base, try to use sharp cheddar rather than mild; it gives the sauce a necessary “bite” to stand up against the Cajun spices. Also, if you can find compound garlic butter at the store, grab it! If not, simply mixing softened butter with garlic powder and parsley works perfectly.
Let’s Get Your Ingredients Ready
Organization is key when making a roux-based sauce because once you start whisking, you can’t stop to measure things. Have these ready to go:
For the Protein:
- 2 large chicken breasts, cubed
- 2 tbsp olive oil
- 4 tbsp garlic butter (divided use)
- Spices: 2 tsp Cajun seasoning, 1 tsp paprika, salt, and pepper
For the Pasta & Sauce:
- 1 pound penne pasta
- 6 tbsp butter
- 4 cloves garlic, minced
- 4 tbsp flour (all-purpose)
- 4 cups whole milk
- Cheeses: 2 cups shredded cheddar, 1 cup grated Parmesan
- Seasonings: Salt, pepper, garlic powder, onion powder
Executing the Perfect Pasta (Step-by-Step)
This process is about timing. You want the pasta to be ready just as the sauce finishes thickening. Here is the game plan:
- Sear the Chicken: Coat that chicken in the spices and get it into the hot skillet with the garlic butter. The smell of frying Cajun spices is going to fill your kitchen immediately. Get a good sear on them, then remove them.
- The Pasta: Get that penne into boiling water. Don’t overcook it! Mushy pasta ruins a good mac and cheese vibe.
- The Roux: In the chicken skillet, melt your butter and sauté the garlic. Whisk in the flour. This paste is the foundation of your sauce. It should bubble and turn a light golden color.
- The Liquid: Pour the milk in slowly. If you dump it all at once, you’ll get lumps. Whisk like you mean it!
- The Melt: Once the milk thickens, kill the heat (or turn it very low) and fold in the cheese. Watch it transform from a white sauce into a vibrant orange, velvety cheese bath.
- The Finale: Toss the pasta in, stir in that final knob of garlic butter (the secret weapon), and top with the chicken.
Creative Twists & Substitutions
This base recipe is a canvas for your cravings. Here are a few ways to switch it up:
- Make it “Surf and Turf”: Add shrimp to the skillet during the last 3 minutes of the chicken cooking time. Cajun shrimp is incredible with this sauce.
- Veggie Boost: Sauté sliced bell peppers and onions with the chicken to lean into the “Fajita” style flavors, or stir in fresh spinach at the very end to wilt it into the sauce.
- Spice Control: If you are sensitive to heat, swap the Cajun seasoning for a mild taco seasoning or just use smoked paprika and oregano.
Storage and Leftover Logic
Creamy pastas are notorious for being tricky leftovers, but with a little care, this reheats well.
Store in an airtight container in the fridge for 3–4 days. The sauce will solidify as it gets cold—this is normal!
To reheat, put the pasta in a saucepan with a splash of milk or water. Heat it gently over medium-low, stirring constantly. The liquid will help the cheese sauce loosen up and become creamy again. Avoid the microwave if possible, as it tends to separate the oil from the cheese.
NUTRITION INFORMATION
- Calories: ~750 kcal
- Protein: 42g
- Carbohydrates: 68g
- Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 145mg
- Sodium: 980mg
Frequently Asked Questions
Here are the answers to the most common questions I get about making homemade cheese sauce.
Why is my cheese sauce grainy?
This usually happens for two reasons: either the heat was too high when you added the cheese (causing the proteins to curdle) or you used pre-shredded cheese. Pre-shredded bags have anti-caking agents that prevent a smooth melt. Grate your own block for the best results!
Can I use half-and-half?
Yes! Using half-and-half will make the sauce even richer and thicker. If you do this, you might not need as much flour for the roux.
Can I bake this?
Absolutely. If you want to turn this into a pasta bake, transfer the finished mixture to a baking dish, top with extra cheese and breadcrumbs, and broil for 3-5 minutes until bubbly.
Enjoy the cheesy goodness!
Would you like me to find a side salad recipe to cut through the richness of this dish?
