Busy evenings often call for a dinner that feels special but doesn’t take hours to prepare. This Garlic Parmesan Chicken Penne with Cheesy Cajun Mozzarella Sauce is one of those go-to recipes that brings everyone to the table fast. I first made it on a chilly evening when I was craving something creamy and savory but didn’t want to rely on takeout. The fridge held a few basic ingredients: chicken, pasta, cheese, and some Cajun seasoning I had tucked away. Within an hour, dinner turned into something that looked straight out of a restaurant kitchen.
The chicken came out golden and tender, and the sauce was so creamy that it clung to every piece of pasta like silk. My kids called it “the good kind of spicy,” and my husband asked if I had made extra. That first try quickly became a weekly favorite in our house. Now it’s the recipe I turn to whenever I want comfort food that still feels a little fancy.
Kitchen Essentials You’ll Need
You don’t need fancy equipment to make this dish, just a few reliable tools that help everything come together smoothly.
- Large pot for boiling the penne pasta so it cooks evenly.
- Heavy skillet or sauté pan to sear the chicken and build the base for the sauce.
- Whisk for keeping the cheese sauce silky and lump-free.
- Wooden spoon to scrape up all the flavorful bits from the pan.
- Fine grater for freshly grated Parmesan since it melts better than pre-packaged cheese.
Having these tools ready before you start makes the whole cooking process easier and keeps things stress-free in the kitchen.
Why You’ll Love This Garlic Parmesan Chicken Penne
Every bite of this dish brings creamy, cheesy, and slightly smoky flavors together. It’s comfort food with a touch of Cajun flair, and it never disappoints.
- Quick cooking time. You can have dinner ready in about 35 minutes.
- Rich but balanced flavor. The garlic butter and Parmesan smooth out the Cajun spice for a perfect blend.
- Family-approved. It’s flavorful without being too spicy, so both adults and kids can enjoy it.
- Restaurant-quality texture. The combination of mozzarella, Velveeta, and cream cheese gives the sauce a thick, velvety finish.
- Easy customization. You can swap the protein or adjust the spice to make it your own.
If you’re looking for a one-pan dinner that tastes indulgent but is still simple enough for a weeknight, this recipe will earn a permanent spot in your rotation.
The Ingredients
- 2 medium chicken breasts, sliced into thick strips
- 10 oz penne pasta
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1¼ cups heavy cream
- ½ cup low-sodium chicken broth
- 3 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Chopped parsley, for garnish
Step-by-Step Instructions
Step 1. Fill a large pot with water and add a generous pinch of salt. Bring it to a boil, then add the penne. Cook until al dente, following the package instructions. Drain well and set aside, but keep half a cup of pasta water to adjust the sauce later.
Step 2. Pat the chicken dry with paper towels. This helps it sear instead of steaming. Season the chicken pieces evenly with Cajun seasoning, smoked paprika, salt, and black pepper.
Step 3. Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. When the butter starts to bubble, place the chicken in the pan. Cook for six to eight minutes, turning occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and cover to keep warm.
Step 4. Lower the heat to medium. In the same skillet, melt the remaining two tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir often to prevent burning. The garlic and butter will absorb all the leftover flavor from the chicken, creating the perfect base for your sauce.
Step 5. Pour in the chicken broth and heavy cream. Scrape up any browned bits from the bottom of the skillet as you stir. Allow the mixture to come to a gentle simmer.
Step 6. Add the Velveeta and cream cheese, whisking until smooth and fully melted. Once they blend into the sauce, gradually add the mozzarella and Parmesan. Keep whisking so the cheese melts evenly and forms a glossy, rich texture.
Step 7. Season the sauce with Italian seasoning and a small extra pinch of Cajun spice for a little more depth. Taste and adjust the salt and pepper to your liking. The sauce should taste creamy with a mild spice that lingers softly at the end.
Step 8. Add the cooked pasta to the skillet and gently toss until each piece is coated with the creamy sauce. If the sauce feels too thick, stir in a bit of the reserved pasta water until it reaches your preferred consistency.
Step 9. Return the seared chicken to the skillet, spooning some of the sauce over it so the flavors blend. Let it warm through for about two minutes.
Step 10. Plate the pasta first, then place the chicken alongside it. Sprinkle chopped parsley and a little extra Parmesan over the top before serving. The creamy Cajun sauce should glisten and cling to every bite of pasta, with golden chicken adding that perfect balance of flavor and texture.
Fun Variations You Can Try
This recipe is wonderfully flexible, which makes it easy to adapt to different preferences. Here are a few fun ways to switch it up.
- Make it spicier by adding a pinch of cayenne pepper or red chili flakes to the sauce.
- Try shrimp or sausage instead of chicken for a different protein. Both pair perfectly with the Cajun flavor.
- Add vegetables like spinach, mushrooms, or roasted red peppers to make it heartier.
- Use gluten-free pasta for a lighter, gluten-free version that keeps all the flavor.
- Swap cheeses if you like. Gouda or white cheddar can add another layer of richness.
Each variation brings something new while keeping that signature creamy Cajun flavor everyone loves.
How I Love to Serve It
I usually serve this creamy penne with a simple green salad dressed with olive oil and lemon. It balances the richness of the sauce perfectly. Garlic bread is another family favorite because it soaks up every bit of leftover sauce on the plate.
If you’re serving this for guests, finish the dish with a sprinkle of fresh parsley and an extra touch of Parmesan right before bringing it to the table. It gives the meal a fresh look and that classic Italian-style finish that makes everyone reach for seconds.
Helpful Tips from My Kitchen
- Don’t rush the chicken: Let those strips get a golden sear before flipping. That crust is where the Cajun flavor truly develops.
- Use room-temperature cream cheese: It melts more smoothly and blends evenly into the sauce.
- Add cheese slowly: Toss it in a little at a time while whisking to avoid clumps and get that silky, velvety texture.
- Save your pasta water: A few tablespoons can turn a thick sauce into a glossy masterpiece that coats every piece of penne.
- Taste as you go: Cajun seasoning can vary in spice level, so adjust gradually.
- Freshly grated Parmesan makes a difference: It melts cleaner and enhances the sauce’s rich depth.
- Let it rest before serving: The sauce thickens beautifully as it sits for a minute or two off the heat.
Cooking Notes
- Use freshly minced garlic: It makes all the difference in the depth of flavor. Jarred garlic tends to be milder and less aromatic.
- Balance your Cajun spice: Start with the amount listed, then taste before adding more. You can always add heat, but you can’t take it away.
- Don’t overcook the pasta: Keeping it just al dente ensures it won’t turn mushy when it’s tossed with the hot sauce.
- Add cheese gradually: This prevents clumping and helps the sauce stay smooth and creamy.
- Let the chicken rest: A few minutes off the heat helps keep it juicy when added back to the sauce.
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 910 kcal |
| Protein | 49 g |
| Fat | 61 g |
| Carbohydrates | 43 g |
| Fiber | 2 g |
| Sodium | 930 mg |
| Calcium | 460 mg |
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 3
- Calories: ~910 per serving
FAQs
1. Can I use a different pasta shape instead of penne?
Absolutely. Rotini, rigatoni, or bowtie pasta work wonderfully because their curves catch the creamy sauce. Just remember to cook them al dente so they don’t get soggy when mixed back into the skillet.
2. Can I make this dish less spicy?
Yes. If you prefer a milder flavor, use half the Cajun seasoning and skip the smoked paprika. You can always add a touch of extra Parmesan to bring richness without heat.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or chicken broth and warm it gently on the stove to bring back that creamy texture without drying it out.
Conclusion
This Garlic Parmesan Chicken Penne with Cheesy Cajun Mozzarella Sauce is the kind of meal that turns an ordinary weeknight into something special. The balance of spicy Cajun notes and creamy, cheesy comfort creates a dish that feels both cozy and exciting. Every forkful delivers tender chicken wrapped in velvety sauce, with the perfect hint of garlic butter and melted mozzarella stretching beautifully over the pasta.
It’s the kind of dinner that fills the house with warmth and invites everyone back to the table for seconds. Whether you’re cooking for your family or treating yourself to a comforting night in, this pasta proves that simple ingredients can make something truly irresistible. Serve it hot, with a sprinkle of parsley and Parmesan on top, and enjoy every creamy, flavorful bite because this one is worth savoring slowly.
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Garlic Parmesan Chicken Penne with Cheesy Cajun Mozzarella Sauce
- Total Time: 35 minutes
- Yield: 3 1x
Ingredients
The Ingredients
- 2 medium chicken breasts, sliced into thick strips
- 10 oz penne pasta
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1¼ cups heavy cream
- ½ cup low-sodium chicken broth
- 3 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Chopped parsley, for garnish
Instructions
Step 1. Fill a large pot with water and add a generous pinch of salt. Bring it to a boil, then add the penne. Cook until al dente, following the package instructions. Drain well and set aside, but keep half a cup of pasta water to adjust the sauce later.
Step 2. Pat the chicken dry with paper towels. This helps it sear instead of steaming. Season the chicken pieces evenly with Cajun seasoning, smoked paprika, salt, and black pepper.
Step 3. Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. When the butter starts to bubble, place the chicken in the pan. Cook for six to eight minutes, turning occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and cover to keep warm.
Step 4. Lower the heat to medium. In the same skillet, melt the remaining two tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant. Stir often to prevent burning. The garlic and butter will absorb all the leftover flavor from the chicken, creating the perfect base for your sauce.
Step 5. Pour in the chicken broth and heavy cream. Scrape up any browned bits from the bottom of the skillet as you stir. Allow the mixture to come to a gentle simmer.
Step 6. Add the Velveeta and cream cheese, whisking until smooth and fully melted. Once they blend into the sauce, gradually add the mozzarella and Parmesan. Keep whisking so the cheese melts evenly and forms a glossy, rich texture.
Step 7. Season the sauce with Italian seasoning and a small extra pinch of Cajun spice for a little more depth. Taste and adjust the salt and pepper to your liking. The sauce should taste creamy with a mild spice that lingers softly at the end.
Step 8. Add the cooked pasta to the skillet and gently toss until each piece is coated with the creamy sauce. If the sauce feels too thick, stir in a bit of the reserved pasta water until it reaches your preferred consistency.
Step 9. Return the seared chicken to the skillet, spooning some of the sauce over it so the flavors blend. Let it warm through for about two minutes.
Step 10. Plate the pasta first, then place the chicken alongside it. Sprinkle chopped parsley and a little extra Parmesan over the top before serving. The creamy Cajun sauce should glisten and cling to every bite of pasta, with golden chicken adding that perfect balance of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 910
- Sodium: 930
- Fat: 61
- Protein: 49