Crispy golden chicken tenders coated in warm Cajun spices, paired with silky penne swimming in a three-cheese cream sauce.
This is the kind of dinner that makes your kitchen smell absolutely incredible.
I love how simple it is to pull together, yet it feels like restaurant-quality food on your plate.
The beauty of this dish is in the contrast: spicy, smoky chicken against a rich, creamy pasta that balances every bite perfectly.
Whether you’re cooking for family or impressing guests, this one never disappoints.
Why You Will Love This Creamy Cheesy Penne with Cajun Chicken
Ingredients
- 1 lbs chicken tenders or chicken breast strips
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
- 12 oz penne pasta
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 tsp garlic powder
- 0.5 tsp Italian seasoning
- Chopped parsley
Step 1: Prepare the Cajun Chicken
- 1 lbs chicken tenders or chicken breast strips
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp Italian seasoning
- Salt and black pepper to taste
I start by patting the chicken dry with paper towels, which helps it brown beautifully. In a shallow bowl, I mix all the Cajun spices together, then coat each piece of chicken evenly on both sides. I find that being generous with the seasoning is key here, so don’t be shy.
Step 2: Sear the Chicken
- 2 tbsp olive oil
I heat the olive oil in a large skillet over medium-high heat until it shimmers. Once hot, I add the seasoned chicken and let it cook undisturbed for 5-6 minutes on the first side. I like to let that crust develop without poking at it, then flip and cook another 4-5 minutes until the internal temperature reaches 165 degrees Fahrenheit.
The chicken should be golden brown and beautiful on both sides. Once cooked through, I transfer it to a plate and set it aside while I work on the pasta.
Step 3: Cook the Penne Pasta
- 12 oz penne pasta
I bring a large pot of salted water to a boil and add the penne, cooking it according to package directions. I always save about 1 cup of pasta water before draining, as it’s incredibly useful for adjusting the sauce consistency later.
I tend to cook the pasta just shy of al dente since it will continue cooking slightly when combined with the hot sauce.
Step 4: Make the Cheesy Cream Sauce
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.5 cup mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 tsp garlic powder
- 0.5 tsp Italian seasoning
In the same skillet I used for the chicken, I melt the butter over medium heat and add the minced garlic. I let it cook for just 30 seconds to 1 minute until fragrant, being careful not to burn it.
Then I pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. I find that simmering for about a minute before adding cheese helps everything meld together smoothly.
Next comes the fun part: I add all three cheeses in stages, stirring constantly until each addition melts completely before adding the next. I add the garlic powder and Italian seasoning, then taste and adjust if needed.
Step 5: Combine Pasta and Sauce
I add the cooked penne directly to the creamy cheese sauce and toss gently to coat every strand. If the sauce seems too thick, I add reserved pasta water a splash at a time until I reach the perfect creamy consistency.
I like to get everything warm and combined, about 1-2 minutes of gentle tossing.
Step 6: Plate and Serve
- Fresh parsley for garnish
I divide the creamy penne among serving plates and arrange the sliced Cajun chicken on top. A generous sprinkle of fresh parsley finishes it off beautifully and adds a fresh flavor contrast.
Serve this immediately while everything is warm and the cheese sauce is at its creamiest.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so add a splash of milk when reheating if needed.
Freeze: This dish does freeze well for up to 2 months. I recommend freezing the chicken and sauce separately from the pasta for best results. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a skillet over medium heat, adding a splash of milk or cream to restore the sauce’s creamy texture. You can also reheat in the microwave in 1-minute intervals, stirring between each one.
What to Serve With This Creamy Cheesy Penne with Cajun Chicken
- A crisp green salad with a tangy vinaigrette cuts through the richness beautifully.
- Garlic bread is always a crowd-pleaser and perfect for soaking up extra sauce.
- Roasted asparagus or broccoli adds a fresh, nutritious vegetable side.
- A light white wine like Pinot Grigio or Sauvignon Blanc pairs wonderfully.
Estimated Nutrition
- Calories: 745
- Protein: 48g
- Fat: 32g
- Carbohydrates: 62g
(Estimated per serving, without optional ingredients)
Creamy Cheesy Penne with Cajun Chicken
Ingredients
Method
- Pat the chicken dry with paper towels. In a shallow bowl, mix paprika, garlic powder, onion powder, cayenne pepper, Italian seasoning, salt, and black pepper. Coat each piece of chicken evenly on both sides with the seasoning mixture.
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken and cook undisturbed for 5-6 minutes on the first side. Flip and cook another 4-5 minutes until internal temperature reaches 165 degrees Fahrenheit. Transfer to a plate and set aside.
- Bring a large pot of salted water to a boil and add the penne. Cook according to package directions. Save about 1 cup of pasta water before draining. Cook the pasta just shy of al dente.
- In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook for 30 seconds to 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Add all three cheeses in stages, stirring constantly until each addition melts completely. Add garlic powder and Italian seasoning, then taste and adjust as needed.
- Add the cooked penne directly to the creamy cheese sauce and toss gently to coat. If the sauce seems too thick, add reserved pasta water a splash at a time until reaching desired consistency. Warm everything together for 1-2 minutes.
- Divide the creamy penne among serving plates and arrange sliced Cajun chicken on top. Garnish generously with fresh parsley. Serve immediately while warm.
