Cajun Chicken Pasta Penne
If you love big, bold flavors and a creamy, comforting bowl of pasta, this Cajun Chicken Pasta Penne is the kind of weeknight dinner that feels special with almost no fuss. Inspired by cozy Southern kitchens and quick one-pan dinners, this dish pairs tender, seasoned chicken with al dente penne, bright broccoli, and a silky cream sauce studded with Parmesan. It comes together fast and makes fantastic leftovers, too.
Why you’ll love this recipe
- Quick: Ready in about 30 minutes from start to finish.
- Packed with flavor: A homemade spice blend gives the chicken big personality.
- Creamy, not heavy: Heavy whipping cream and a small amount of flour create a lush sauce that clings to the penne.
- Simple ingredients: No fancy pantry items required.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 8 ounces uncooked Penne pasta
- 1 package (16 oz) frozen chopped broccoli
- 1 lb chicken breast, cut into cubes
- 2 tablespoons oil
- 2-3 tablespoons Cajun seasoning
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons flour
- 1/2 cup shredded Parmesan cheese
Make the spice blend
Combine 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon oregano, and 1 teaspoon thyme in a small bowl. Stir until evenly mixed. Use this blend to season the chicken for consistent, layered flavor.
Step-by-step Instructions
- Cook the penne: Bring a large pot of salted water to a boil. Add 8 ounces uncooked Penne pasta and cook until al dente according to package directions. Drain and set aside, reserving a small cup of the pasta water.
- Prepare the broccoli: While the pasta cooks, steam or sauté the 1 package (16 oz) frozen chopped broccoli until heated through and slightly tender. Drain any excess water and set aside.
- Season the chicken: Pat 1 lb chicken breast cut into cubes dry with paper towels. Sprinkle 2-3 tablespoons Cajun seasoning over the chicken and toss to coat evenly. If you prefer a milder result, use 2 tablespoons; for a spicier finish, use 3 tablespoons.
- Sear the chicken: In a large skillet over medium-high heat, heat 2 tablespoons oil until shimmering. Add the seasoned chicken in a single layer, leaving space between pieces. Sear the chicken for 3–4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and transfer to a plate; tent loosely to keep warm.
- Build the sauce base: Reduce the heat to medium and add 2 tablespoons butter to the same skillet. Once melted, add 1 tablespoon minced garlic and sauté for about 30 seconds until fragrant, taking care not to let it burn.
- Make a roux: Sprinkle 2 tablespoons flour into the butter and garlic, stirring constantly for 1 minute to cook the raw flour taste. The mixture should look pasty and begin to bubble slightly.
- Add liquids: Slowly whisk in 1/2 cup chicken broth to the roux to prevent lumps, then add 1 cup heavy whipping cream. Continue to whisk until the sauce is smooth and begins to thicken, about 2–3 minutes. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to reach your desired consistency.
- Finish the sauce: Stir in 1/2 cup shredded Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with salt and pepper if needed.
- Combine everything: Return the cooked chicken to the skillet along with the cooked penne and the heated chopped broccoli. Toss gently to coat everything in the creamy sauce and to heat through evenly, about 1–2 minutes.
- Serve: Spoon the Cajun Chicken Pasta Penne into bowls and garnish with additional Parmesan or a sprinkle of extra paprika or chopped parsley if desired. Serve immediately.
Tips for success
- Don’t overcrowd the pan when searing the chicken. Work in batches if necessary to get a nice brown crust.
- Reserve pasta water. A little starchy pasta water loosens the sauce and helps it cling to the penne.
- Adjust spice levels to taste. Use the lower end of the Cajun seasoning measure for a milder family-friendly dish, or up the heat for more kick.
- Shred your own Parmesan for the best melting and flavor.
- Leftovers reheat well in a skillet over low heat with a splash of broth or cream to refresh the sauce.
Quick variations
- Vegetable-forward: Add sautéed bell peppers and onions along with the broccoli for extra color and crunch.
- Smoky: Substitute smoked paprika for regular paprika for a deeper, smoky flavor.
- Cheesy bake: Transfer the finished pasta to a baking dish, top with extra Parmesan, and broil for 2–3 minutes for a bubbly, golden top.
Make it ahead
You can prepare the pasta and sauce separately and store them in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stove, add the pasta and warmed chicken, and toss to combine just before serving.
Serving suggestions
This dish pairs beautifully with a simple green salad and a crisp white wine or iced tea. A squeeze of lemon on the finished plate brightens the rich creaminess if you’d like a touch of acidity.
Notes on ingredients
All ingredient amounts are specified in the list above and used exactly in the steps. The chicken is cut into cubes before seasoning and cooking. The spice blend at the top gives you a balanced, layered profile; the optional 2–3 tablespoons Cajun seasoning applied to the chicken creates the distinctive Cajun character in the dish.
Final thoughts
This Cajun Chicken Pasta Penne brings big, comforting flavors to your weeknight rotation. It’s fast, forgiving, and endlessly adaptable — a creamy, spicy crowd-pleaser that’s easy to make your own. I hope this becomes a go-to dinner when you want something hearty and satisfying without tons of fuss.
Cajun Chicken Pasta Penne
Ingredients
Equipment
Method
- Fill a large stock pot with water and bring to a rolling boil; add a pinch of salt if desired.
- Add the penne and cook for about 9 minutes until al dente.
- With the pasta boiling, add the frozen chopped broccoli and cook 2–4 minutes until heated and tender.
- Drain the pasta and broccoli together in a colander and set aside.
- In a large skillet, combine the cubed chicken, oil and 2–3 tablespoons Cajun seasoning; mix to coat evenly.
- Cook the seasoned chicken over medium-high heat until cooked through and no longer pink, about 6–8 minutes depending on size; remove from skillet and keep warm.
- Reduce heat to medium-low and add butter to the same skillet; stir in minced garlic and cook briefly until fragrant, about 30 seconds.
- Whisk in the chicken broth, heavy cream and flour; cook over medium-low, whisking constantly until the sauce thickens and begins to bubble.
- Return the cooked chicken to the skillet, then add the drained pasta and broccoli; toss gently to coat everything in the sauce.
- Sprinkle with shredded Parmesan, stir briefly to combine, then serve hot.
Notes
- Use 2 tablespoons Cajun seasoning for milder heat and 3 for spicier.
- Cook pasta just until al dente to avoid overcooking when combined with sauce.
- Reserve a splash of pasta water if you prefer a thinner sauce.
- Use pre-shredded Parmesan for convenience.
