Creamy Cajun Chicken Penne – Comforting, Spicy, and Satisfying

Creamy Cajun Chicken Penne is the kind of dish that feels like a warm hug after a long day. It’s rich and silky, with a smoky kick that wakes up every bite. Tender chicken, sweet bell peppers, and pasta come together in a sauce that clings to every curve of the penne.

It’s weeknight-friendly but tastes like something you’d get at a cozy bistro. If you love a balance of comfort and heat, this one belongs in your rotation.

Why This Recipe Works

• Layered flavor: Cajun seasoning brings heat, garlic and paprika add depth, and a touch of cream pulls it all together.
• Great texture contrast: Juicy chicken, tender pasta, and sautéed peppers give every bite a little variety.
• Balanced richness: The cream softens the spice without muting it, so you still taste the smoky warmth.
• Simple technique: One skillet for the sauce and chicken keeps cleanup easy and the flavors concentrated.
• Flexible heat level: You control the spice—mild, medium, or fiery—by adjusting the Cajun seasoning and red pepper flakes.

Ingredients

• 12 ounces penne pasta
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons Cajun seasoning (divided; adjust to taste)
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice (brightens the sauce)
• Kosher salt and black pepper, to taste
• Fresh parsley or scallions, chopped, for garnish

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the penne until just al dente.

   Reserve 1/2 cup pasta water, then drain.

2. Season the chicken: Toss sliced chicken with 1 tablespoon Cajun seasoning, garlic powder, onion powder, smoked paprika, a pinch of salt, and black pepper.
3. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 3–4 minutes per side until cooked through. Transfer to a plate.
4. Sauté the veggies: Reduce heat to medium.

   Add butter to the skillet. Stir in onion and bell peppers with a pinch of salt. Cook 4–5 minutes until softened and lightly caramelized.

5. Add garlic and spice: Stir in minced garlic, remaining 1 tablespoon Cajun seasoning, and red pepper flakes.

   Cook 30 seconds until fragrant.

6. Build the sauce: Pour in chicken broth. Scrape up browned bits. Simmer 2 minutes to reduce slightly.
7. Make it creamy: Lower heat and stir in heavy cream.

   Simmer gently 2–3 minutes until the sauce thickens enough to coat a spoon.

8. Melt the cheese: Add Parmesan and stir until smooth. If it seems thick, loosen with a splash of pasta water.
9. Combine: Return the chicken to the skillet with any juices. Add the drained penne and toss to coat.

   Stir in lemon juice. Adjust salt and pepper.

10. Finish and serve: Garnish with chopped parsley or scallions. Serve hot, with extra Parmesan if you like.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for up to 3 days.

  The flavors develop even more by day two.

• Reheating: Warm gently on the stovetop over low heat with a splash of milk, cream, or broth to loosen the sauce. Microwave in short bursts, stirring between intervals.
• Freezing: Not ideal due to the cream sauce, which can split after thawing. If you must freeze, undercook the pasta slightly and reheat gently with added cream.
• Make-ahead tips: Slice the chicken and peppers in advance.

  Mix your spices in a small jar. This cuts your active time on busy nights.

Benefits of This Recipe

• Balanced comfort: Creamy but not heavy, with enough acidity and spice to keep it lively.
• Protein-rich: Chicken adds satisfying protein, making it a complete meal with pasta and vegetables.
• Customizable heat: Perfect for different palates—family-friendly with mild Cajun seasoning or bold with extra flakes.
• Budget-friendly: Everyday ingredients, big flavor payoff.
• Quick cleanup: One skillet for sauce and chicken, one pot for pasta.

Pitfalls to Watch Out For

• Overcooking the chicken: Thin slices cook fast. Pull them once they’re just done to keep them juicy.
• Curdled sauce: Keep the heat moderate after adding cream.

  Boiling can cause splitting.

• Too salty: Cajun seasonings vary in salt content. Taste before adding extra salt, and use low-sodium broth.
• Gummy pasta: Cook penne to al dente and avoid letting it sit in the sauce too long before serving.
• Flat flavor: A squeeze of lemon and a pinch of black pepper at the end brighten everything. Don’t skip it.

Recipe Variations

• Andouille upgrade: Swap half the chicken for sliced andouille sausage for a smokier, heartier twist.
• Cajun shrimp: Replace chicken with shrimp.

  Sear shrimp 1–2 minutes per side, remove, and add back at the end to avoid overcooking.

• Lighter version: Use half-and-half and reduce the Parmesan slightly. Add extra chicken broth to maintain a silky sauce.
• Veggie-forward: Add mushrooms, spinach, or zucchini. Stir leafy greens in at the end so they just wilt.
• Gluten-free: Use gluten-free penne and check your Cajun seasoning for hidden gluten.
• Dairy-free: Use full-fat coconut milk and a sprinkle of nutritional yeast instead of Parmesan.

  Flavor will be different but still rich.

• Extra smoky: Double the smoked paprika and add a dash of liquid smoke (very sparingly).
• Tomato-cream riff: Stir in 1/2 cup crushed tomatoes before the cream for a rosy, tangy sauce.

FAQ

How spicy is Cajun seasoning?

It ranges from mild to hot depending on the brand. Start with less, taste, and add more at the end so you don’t overshoot your heat threshold.

Can I use pre-cooked chicken?

Yes. Slice or shred it and add it during the final toss to warm through.

You may need a touch more broth to keep the sauce silky.

What pasta shapes work besides penne?

Rigatoni, ziti, or fusilli are great. Choose a shape with ridges or curves so the sauce clings well.

Can I make it without cream?

You can use half-and-half or evaporated milk. Keep the heat low and add Parmesan gradually to avoid breaking the sauce.

How do I keep the sauce from getting grainy?

Use freshly grated Parmesan and add it off the heat or over very low heat.

Pre-grated cheeses often contain anti-caking agents that can affect texture.

What’s the best way to adjust seasoning at the end?

Taste for salt, then balance with acid and heat. A squeeze of lemon, a pinch of black pepper, and a dash more Cajun seasoning usually dial it in.

Can I make it in one pot?

You can cook the pasta first, drain, and reuse the same pot for the sauce and chicken. It’s not true one-pot, but it cuts down on dishes.

Is there a good alcohol option for deglazing?

A splash of dry white wine works well.

Let it reduce for a minute before adding broth for a subtle, bright note.

In Conclusion

Creamy Cajun Chicken Penne brings comfort and spice to the same table with zero fuss. It’s easy enough for a weeknight, special enough for company, and endlessly adaptable. With a smart balance of heat, richness, and freshness, it turns simple ingredients into something craveable.

Keep this recipe in your back pocket, and dinner will never feel boring.