Description
A creamy, spicy pasta dish loaded with Cajun-seasoned chicken, penne pasta, and a velvety garlic mozzarella sauce. Perfect for weeknight dinners or impressing guests!
Ingredients
2 boneless skinless chicken breasts
2 tablespoons Cajun seasoning
1 tablespoon olive oil
2 tablespoons butter (divided)
8 ounces penne pasta
3 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Instructions
1. Pat chicken dry and rub with Cajun seasoning on both sides.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and rest.
3. Cook penne pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
4. In the same skillet, add 1 tablespoon butter and minced garlic. Sauté for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Stir in mozzarella and Parmesan until fully melted and smooth.
6. Add pasta to the sauce and toss to coat. Add reserved pasta water if needed to thin.
7. Slice rested chicken and place on top of the pasta.
8. Sprinkle with chopped parsley and serve hot.
Notes
Don’t skip resting the chicken—this keeps it juicy when sliced.
Always reserve pasta water. It’s liquid gold for loosening creamy sauces.
Use freshly shredded cheese for best melting and texture—avoid pre-shredded if possible.
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 640
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg
Keywords: Cajun pasta, chicken penne, creamy garlic sauce