Some recipes don’t just fill your belly, they make you feel like you’ve truly treated yourself. This Garlic Butter Cajun Chicken with Creamy Shells and Parmesan is exactly that kind of meal. It’s bold, cheesy, and deeply satisfying, yet surprisingly easy to pull off on a busy weeknight. The juicy Cajun-seasoned chicken brings a smoky, peppery kick, while the pasta shells get drenched in a rich, velvety cheese sauce that clings to every curve.
I first made this dish on a night when I wanted comfort food but didn’t have the patience for anything complicated. The chicken seared beautifully in the skillet, filling the kitchen with that irresistible Cajun aroma. By the time I tossed the pasta in the creamy garlic-parmesan sauce, my family was hovering around the stove, forks in hand, ready to dive in. That’s when I knew this would become a regular in our dinner rotation.
Whether you’re cooking for family, hosting friends, or simply treating yourself after a long day, this recipe strikes the perfect balance of bold flavors and cozy creaminess. Plus, it comes together in about 30 minutes, so you can spend less time cooking and more time enjoying.
Essential Elements and Equipment
Before you get started, here’s what you’ll need to make everything smooth and stress-free:
- Large pot: for boiling the pasta shells until perfectly al dente.
- Large skillet: for searing the chicken and building that flavorful sauce.
- Wooden spoon or spatula: for stirring without scratching your pan.
- Sharp knife: to cut the chicken into even strips for quick, even cooking.
- Measuring cups/spoons: so you don’t overdo the seasoning or cheese.
- Colander: for draining pasta while saving some of that liquid gold (pasta water).
As for ingredients, Cajun seasoning is the star. It gives the chicken that gorgeous smoky crust, while garlic, butter, and three kinds of cheese (Velveeta, mozzarella, and Parmesan) work together to build a sauce that’s equal parts creamy and flavorful.
What Makes This Recipe Work
There are plenty of chicken pasta recipes out there, but this one stands out for a few key reasons:
- The Cajun chicken: Seasoned generously with Cajun spices, it gets seared until golden and just a little crispy at the edges. This creates a bold, savory base for the dish.
- The garlic butter base: Garlic sautéed in butter sets the stage for the sauce, giving it depth and a comforting aroma that blends perfectly with the cheeses.
- The triple-cheese sauce: Velveeta melts into a silky foundation, mozzarella adds that gooey stretch, and Parmesan sharpens everything with its nutty, salty edge.
- The shells as pasta choice: Pasta shells aren’t just cute, they’re functional. Their little pockets hold the creamy sauce, so every bite is packed with flavor.
- Balance of flavors: Smoky Cajun seasoning pairs beautifully with the mellow richness of the cheese sauce. It’s not overwhelming, just deeply satisfying.
- Quick and practical: From start to finish, you’re done in around 30 minutes. Perfect for weeknights, but special enough to serve when you have company.
This recipe works because it hits all the notes: tender chicken, creamy pasta, and a hint of spice. It’s comfort food without being fussy.
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons Cajun seasoning
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 12 oz pasta shells
- 2 cups heavy cream
- 1 cup Velveeta, cubed
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup reserved pasta water (as needed for thinning)
- Chopped parsley, for garnish (optional)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain and set aside, making sure to reserve about 1 cup of the pasta water.
Step 2: Pat the chicken strips dry with paper towels. Coat them evenly with Cajun seasoning, pressing it in so the spices stick well.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken in a single layer and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.
Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and sauté for about 1 minute, just until fragrant.
Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Velveeta, mozzarella, and Parmesan. Keep stirring until everything melts into a creamy, thick sauce.
Step 6: Season the sauce with salt, black pepper, and garlic powder. If the sauce gets too thick, stir in a splash of the reserved pasta water until it reaches the consistency you like.
Step 7: Add the cooked pasta shells to the sauce and toss until each shell is well coated.
Step 8: Plate the dish by arranging the pasta on one side and topping the other side with the Cajun chicken strips. Sprinkle with fresh parsley if you’d like, and serve hot.
Variations You Can Try
This recipe is versatile, and you can easily adapt it to your taste or dietary needs. Here are some simple swaps and twists:
- Protein swaps: Try shrimp or salmon instead of chicken for a seafood twist. Both work beautifully with Cajun seasoning.
- Make it lighter: Swap heavy cream with half-and-half or evaporated milk for a slightly lighter sauce. Reduce the cheese amounts, or use part-skim mozzarella to cut down on richness.
- Turn up or tone down the heat: For spicier flavor, add extra Cajun seasoning or a pinch of cayenne pepper. For a milder version, cut back on the Cajun spices and lean on garlic powder and paprika instead.
- Go gluten-free: Use your favorite gluten-free pasta shells and ensure your Cajun seasoning is gluten-free.
- Cheese variations: Replace Velveeta with cream cheese for a tangier sauce. Swap Parmesan for Pecorino Romano if you want a sharper, saltier finish.
Small tweaks let you enjoy this dish exactly the way you love it, making it a great recipe to keep on rotation.
How to Serve
This hearty dish already feels like a full meal, but you can make it shine even more with thoughtful sides and garnishes:
- Vegetable sides: Steamed broccoli or roasted asparagus adds freshness and crunch. A simple side salad with crisp greens balances the richness of the pasta.
- Bread pairings: Garlic breadsticks are a natural choice to soak up that creamy sauce. Warm dinner rolls with butter also work beautifully.
- Garnishes: A sprinkle of extra Parmesan or fresh parsley right before serving brightens the whole plate. For extra flavor, drizzle a touch of lemon juice over the chicken before plating.
- Beverage ideas: Sparkling water with lemon keeps things refreshing. Iced tea or a light lemonade pairs well with the Cajun spices.
With these simple add-ons, you’ll have a balanced, complete meal that feels restaurant-worthy without the fuss.
Tips for the Best Results
Cooking this dish doesn’t require a lot of skill, but a few tricks make it even better:
- Season generously: Cajun seasoning should coat the chicken well for maximum flavor. Don’t skimp.
- Don’t overcook the chicken: Once it hits 165°F internally, remove it from the skillet to keep it juicy.
- Use freshly grated cheese: It melts smoother than pre-shredded varieties, which often have anti-caking agents.
- Save pasta water: It’s the secret to adjusting sauce consistency without losing creaminess.
- Stir sauce constantly: Cheese sauces can separate if left unattended. Keep it moving for a glossy finish.
- Reheating tip: Warm leftovers gently on the stove with a splash of milk or cream to bring the sauce back to life.
These little details make all the difference and help you recreate the dish perfectly every time.
Cooking Notes
- Always taste the sauce before serving to adjust salt and seasoning.
- Use a heavy skillet for the best chicken sear, which locks in flavor.
- Cut chicken into even-sized strips so they cook uniformly.
- If you like a stronger garlic flavor, sauté an extra clove or two.
- Avoid boiling the sauce; keep it at a gentle simmer to prevent curdling.
- Garnish just before serving for the freshest flavor and best presentation.
Nutritional Information (per serving)
- Calories: 780
- Protein: 47g
- Carbohydrates: 48g
- Fat: 46g
- Saturated Fat: 26g
- Sodium: 1020mg
- Fiber: 2g
- Sugar: 4g
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
FAQs
Can I make this ahead of time?
Yes, but keep the chicken and pasta separate from the sauce until serving. Reheat the sauce gently and toss everything together when ready.
What pasta shapes can I use instead of shells?
Rotini, penne, or rigatoni all work well because they hold sauce in their grooves.
Can I freeze leftovers?
This dish doesn’t freeze well due to the cream-based sauce. It’s best enjoyed fresh or stored in the fridge for up to 3 days.
How do I make it less rich?
Use half-and-half instead of heavy cream and reduce the amount of Velveeta for a lighter sauce.
Conclusion
Garlic Butter Cajun Chicken with Creamy Shells and Parmesan is the kind of meal that wins over everyone at the table. It’s bold, creamy, and comforting, yet it doesn’t take hours to prepare. The Cajun-spiced chicken adds smoky depth, while the cheesy pasta shells wrap everything up in a rich, satisfying bite.
What I love most is how adaptable it is. You can make it as mild or spicy as you like, swap proteins, or tweak the cheeses to suit your taste. And because it comes together in just half an hour, it’s perfect for both weeknight dinners and special occasions.
If you’ve been looking for a recipe that feels indulgent yet simple, this one checks all the boxes. Try it once, and you might find it becomes a go-to favorite in your home, just like it did in mine. Serve it hot, share it with loved ones, and enjoy every creamy, flavorful forkful.
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Garlic Butter Cajun Chicken with Creamy Shells and Parmesan
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons Cajun seasoning
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 12 oz pasta shells
- 2 cups heavy cream
- 1 cup Velveeta, cubed
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup reserved pasta water (as needed for thinning)
- Chopped parsley, for garnish (optional)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain and set aside, making sure to reserve about 1 cup of the pasta water.
Step 2: Pat the chicken strips dry with paper towels. Coat them evenly with Cajun seasoning, pressing it in so the spices stick well.
Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken in a single layer and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.
Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and sauté for about 1 minute, just until fragrant.
Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir in the Velveeta, mozzarella, and Parmesan. Keep stirring until everything melts into a creamy, thick sauce.
Step 6: Season the sauce with salt, black pepper, and garlic powder. If the sauce gets too thick, stir in a splash of the reserved pasta water until it reaches the consistency you like.
Step 7: Add the cooked pasta shells to the sauce and toss until each shell is well coated.
Step 8: Plate the dish by arranging the pasta on one side and topping the other side with the Cajun chicken strips. Sprinkle with fresh parsley if you’d like, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 780
- Sodium: 1020
- Carbohydrates: 48
- Protein: 47