Garlic Butter Cajun Chicken with Cheddar Parmesan Penne

Ohhhh, this one is next-level comfort food—the kind that makes your tastebuds dance, your kitchen smell like a dream, and your family ask, “When are you making that pasta again?” Say hello to Garlic Butter Cajun Chicken with Cheddar Parmesan Penne, a bold and creamy pasta dish that combines spicy Cajun-seasoned chicken with garlicky butter sauce, melty cheddar, nutty parmesan, and perfectly cooked penne.

Whether you’re cooking for a cozy night in or feeding a hungry crowd, this dish delivers. And I’m so, so glad you’re here to try it! If you’d like more crave-worthy, flavor-packed dinners sent right to your inbox, be sure to subscribe below—I’d love to cook with you again.

What Is Garlic Butter Cajun Chicken with Cheddar Parmesan Penne?

It’s exactly what it sounds like—and yes, it’s just as delicious. We’re talking juicy, pan-seared Cajun chicken smothered in a garlic butter sauce, all tossed with penne pasta and finished with a cheesy blend of sharp cheddar and parmesan. The result? A creamy, spicy, smoky pasta dish that’s packed with flavor, super satisfying, and anything but boring.

Why You’ll Love This Cajun Chicken Pasta

• Full of flavor: Bold spices, rich cheese, and buttery garlic in every bite
• One-skillet dinner: Fewer dishes, more flavor
• 30-minute meal: Quick enough for busy weeknights
• Cheesy, creamy, slightly spicy—everything you want in a pasta
• Easy to customize or make ahead

What Does It Taste Like?

This pasta is luxuriously creamy, but with a spicy kick from Cajun seasoning. The garlic butter adds richness, while the cheddar and parmesan bring depth and tang. The penne holds onto all that creamy goodness, and the chicken? Perfectly seasoned, tender, and pan-seared to golden perfection. It’s the kind of dish that keeps you coming back for just one more forkful… until the pan is mysteriously empty. 👀

Benefits of This Recipe

• Balanced flavor: Spicy, creamy, cheesy, and savory
• Great for meal prep and reheats beautifully
• Family-friendly (adjust the spice as needed)
• Pairs well with simple sides and wine
• Versatile—swap the pasta or protein based on what you have!

Ingredients for Garlic Butter Cajun Chicken with Cheddar Parmesan Penne

For the Cajun chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into strips
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• 1 tablespoon butter

For the garlic butter sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup freshly grated parmesan cheese
• Salt and pepper, to taste
• Optional: red pepper flakes for heat

For the pasta:

• 12 oz penne pasta
• Reserved pasta water (1/2 cup)

Garnish:

• Fresh parsley or chopped green onions
• Extra grated parmesan

Tools You’ll Need

• Large skillet or sauté pan
• Medium pot for boiling pasta
• Tongs or spatula
• Whisk
• Measuring cups and spoons
• Cheese grater

Ingredient Additions & Substitutions

• Pasta: Use any short pasta—rigatoni, rotini, or fusilli work great
• Protein: Swap chicken for shrimp, sausage, or tofu
• Spice level: Go mild with less Cajun seasoning, or add cayenne for more heat
• Cream alternative: Use evaporated milk or cashew cream for a dairy-light version
• Add veggies: Sautéed bell peppers, spinach, or mushrooms are amazing in this

How to Make Garlic Butter Cajun Chicken with Cheddar Parmesan Penne

1. Cook the pasta: Boil penne in salted water according to package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. Cook the chicken: While the pasta cooks, season chicken strips with Cajun seasoning. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 6–8 minutes. Remove from skillet and set aside.
3. Make the garlic butter sauce: In the same skillet, melt remaining butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
4. Add cream and cheese: Pour in the heavy cream and bring to a gentle simmer. Whisk in cheddar and parmesan until smooth and melted. Season with salt, pepper, and red pepper flakes (if using).
5. Bring it all together: Add the cooked penne and a splash of reserved pasta water to the sauce. Toss to coat. Add the Cajun chicken back to the skillet and stir until everything is coated and heated through.
6. Serve: Garnish with parsley, extra parmesan, and a little extra Cajun seasoning if you’re feeling wild.

What to Serve with Cajun Chicken Pasta

You’ve got bold flavors in the pasta, so go with lighter, fresh sides:

• Garlic bread (because duh)
• Simple green salad with lemon vinaigrette
• Roasted broccoli or asparagus
• A glass of chilled white wine (Chardonnay or Sauvignon Blanc)

Tips for the Best Cajun Pasta

• Sear the chicken well: Those golden bits add big flavor!
• Use freshly grated cheese—it melts better and makes a silkier sauce
• Adjust Cajun seasoning to your spice preference
• Don’t overcook the pasta—al dente is key
• Loosen your sauce with pasta water if it gets too thick

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days
• Reheat: Warm gently in a skillet with a splash of cream or milk
• Freezer: Best to freeze the chicken separately from the pasta and sauce for best texture

Frequently Asked Questions

Can I make this ahead of time?

Yes! Make the sauce and chicken ahead, and reheat with pasta + a splash of cream or pasta water.

Is Cajun seasoning really spicy?

Not always! Most blends are flavorful with mild heat. Adjust to your liking or use a salt-free blend if needed.

Can I use pre-cooked chicken?

Definitely—just slice and warm it in the sauce to absorb the flavors.

Can I make this vegetarian?

Of course! Skip the chicken and add roasted veggies or sautéed mushrooms instead.

Conclusion

This Garlic Butter Cajun Chicken with Cheddar Parmesan Penne hits all the right notes: creamy, cheesy, spicy, and oh-so-satisfying. It’s the kind of dinner that feels special but comes together with pantry staples—and once you try it, you’ll absolutely want to make it again.

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