The first time I tried my hand at this Cajun Garlic Butter Chicken Penne, let’s just say it was a bit of a fiasco. I’d managed to both over-salt the sauce and undercook the pasta (how is that even possible, right?). But you know what? Mistakes are merely opportunities disguised as garlic cloves—as my mom always chuckles when she sees me fumbling in the kitchen. After a few adjustments and a lot of taste tests, I can now proudly say this dish has become a beloved staple in my home. It’s the creamy, spicy hug your taste buds need on a dreary Tuesday night.
Oh, and before you get started, let me share this little nugget of wisdom: don’t skimp on the quality of your Parmesan. One time, in a pinch, I grabbed the pre-grated stuff (you know the kind), and honestly, it just wasn’t the same. Now, I always reach for the block of Parmigiano-Reggiano, and it’s a game changer! But enough about that—let’s dive into the creamy, Cajun-spiced magic that awaits us.
Table of Contents
Ingredients
Now, about those ingredients… Here’s what you’ll need to create this comforting dish. And trust me, it’s worth the trip to the store (learned this the hard way).
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning (I’m partial to the one from my local spice shop)
- 2 tablespoons unsalted butter
- 4 cloves of garlic, minced (don’t you dare use that pre-minced stuff)
- 1 cup heavy cream (no, milk won’t do the trick here)
- 1 cup freshly grated Parmesan cheese
- 8 ounces penne pasta
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parsley for garnish (it’s not just for looks, it adds a fresh kick)
Instructions
Alright, here we go. And remember—if I can turn my kitchen mishaps into a family favorite, so can you. (Trust me on this.)
- Start by cooking your penne in a large pot of salted boiling water until al dente. Remember to save a cup of pasta water before draining—trust me, it’s liquid gold for the sauce.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the chicken pieces with Cajun seasoning, salt, and pepper, then add them to the skillet. Cook until the chicken is golden brown and cooked through. Then set it aside on a plate.
- In the same skillet, melt the butter and sauté the minced garlic until fragrant. It’s the smell of heaven, I tell ya.
- Reduce the heat to low and pour in the heavy cream, stirring constantly. Gradually sprinkle in the Parmesan cheese until it melts and the sauce thickens. If it gets too thick, that’s where your pasta water comes in to save the day.
- Add the cooked chicken back into the skillet, tossing to coat in the creamy sauce. Then, fold in the cooked penne, making sure each nook and cranny gets some love.
- Serve it hot, garnished with chopped parsley. And don’t forget to call your loved ones to the table—it’s about to get deliciously noisy.
Tips & Tricks
A few pearls of wisdom I’ve picked up along the way (some I learned the hard way, so you don’t have to).
- Don’t Overcook the Pasta: Al dente is key here. It will continue to cook once it’s in the sauce, so you want it to have a bit of bite.
- Cajun Seasoning: Like it spicy? Add more. Not so much? Use less. This is your dinner, after all.
- Cheese Matters: Freshly grated Parmesan melts better and will give you that silky sauce we’re after. (Game changer!)
FAQ
You’ve got questions, I’ve got answers. Here are some common queries that come up with this recipe.
Q: Can I use a different type of pasta?
A: Absolutely! While penne is my go-to, feel free to use what you have on hand—just adjust the cooking time accordingly.
Q: What can I use instead of heavy cream?
A: If you’re looking for a lighter option, half-and-half can work, but the sauce won’t be as rich. Just don’t tell my mom I said that.
Q: How long does this dish last in the fridge?
A: Stored in an airtight container, it’ll keep for 3-4 days. But honestly, leftovers never last that long in my house.
Now let’s wrap this up with a bow—Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce is more than just a recipe; it’s a story on your plate. The first bite always takes me back to the time I accidentally doubled the garlic and ended up with the most beautiful mistake I’ve ever tasted. And if you’re like me, always looking to add a bit of zing to your dinner routine, this dish has got your back.
So, gather your ingredients, embrace the mess, and create something that’s uniquely yours. Because at the end of the day, it’s about the laughter around the table, the second helpings, and the satisfaction of knowing that this time, you nailed it. And if you didn’t? Well, there’s always tomorrow (and plenty of garlic) to try again.
Cajun Garlic Butter Chicken Penne in Creamy Parmesan Sauce
A comforting and flavorful dish featuring Cajun-spiced chicken, tossed with penne pasta in a creamy Parmesan sauce infused with garlic and butter. This dish is a perfect blend of spicy, creamy, and cheesy flavors that will warm your soul and please your taste buds.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning
- 2 tablespoons unsalted butter
- 4 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 8 ounces penne pasta
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parsley for garnish
Directions
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Start by cooking penne in salted boiling water until al dente. Remember to save a cup of pasta water before draining.
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Season chicken with Cajun seasoning, salt, and pepper. Cook in a skillet until golden brown, then set aside.
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Melt butter in the skillet and sauté minced garlic until fragrant.
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Pour in heavy cream, stirring constantly. Gradually add Parmesan cheese until melted and the sauce thickens.
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Add cooked chicken back to the skillet, then fold in the cooked penne.
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Serve hot, garnished with parsley.