Cajun Garlic Butter Chicken Penne
I like my weeknight dinners like I like my sitcoms: fast, a little saucy, and forgiving when someone (me) flings penne across the counter. This Cajun Garlic Butter Chicken Penne is all the flavor drama with none of the commercial breaks — creamy, garlicky, and shallowly confident about its spice level. Try it because it tastes expensive, but it’s not. Also because you’ll feel smug when you announce “homemade” and everyone believes you.
Once, my husband tried to impress me by flambéing the leftovers. He succeeded at being dramatic and slightly terrifying; the smoke detector has not forgiven him. Our kid thinks “al dente” is a dinosaur and will deliberately chew every noodle into an unrecognizable blob. I made this dish after both incidents and somehow it fixed things — not the smoke detector, but the mood. Also, I’ve learned two things: buy a bigger pan, and never trust someone who says “I’ll do the dishes” right after they’ve made a mess.
Why You’ll Love This Cajun Garlic Butter Chicken Penne
– It’s got the holy trinity: butter, garlic, and a Cajun kick that makes your taste buds stand up and applaud.
– Comfort-food vibes without the three-hour cleanup drama. Yes, this pan is too small. No, I won’t wash fewer dishes.
– Easy to dress up or down: toss in veggies for virtue points, or double the butter for pure hedonism.
– Leftovers reheat like a champion — that’s code for “you’ll eat it at 11:30 p.m. straight from the container.”
Time-Saving Hacks
– Rotisserie chicken instead of raw chicken: slightly cheat-y, totally delicious.
– Use jarred Cajun seasoning if you don’t want to measure paprika and regret life choices.
– Cook the pasta in the biggest pot you own so you can’t overcook it while multitasking. Yes, chaos is a strategy.
– One-pan finish: sauté the chicken, splash in sauce, toss with pasta — and pretend you meant to do it that way.
– Line a baking sheet with foil for the roasted garlic or veggies. Toss the foil and feel morally superior about “less washing.”
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Serving Ideas
– Serve with a simple green salad if you’re trying to convince people this is a balanced meal.
– Crusty bread or garlic bread for sauce mopping — mandatory.
– Serve with wine if the kids drove you nuts today; sparkling water if you want to pretend it’s a health choice.
– For parties: keep the heat medium, not nuclear. You want conversations, not firefighters.
What to Serve It With
– Steamed broccoli or green beans for texture.
– A Caesar salad if you want to be that person who brings a salad to dinner.
– Oven-roasted asparagus or a quick bagged slaw for speed.
Tips & Mistakes
– Don’t overcrowd the pan when browning chicken — you’ll steam it into sadness.
– Watch the garlic. Burnt garlic is bitter and judgmental.
– If your sauce separates, don’t panic: a splash of pasta water and a stir will bring it back like magic.
– Taste and adjust Cajun seasoning. “Cajun” means feel free to be brave, but your guests might not be.
– Pro tip: finish with a knob of butter and a squeeze of lemon for brightness. Pro tip: reserve a cup of pasta water before draining — it’s the secret handshake of silky sauces.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container up to 3–4 days. Reheat gently with a splash of water or cream to revive the sauce.
– Freeze in portions if you’re planning ahead: thaw overnight in the fridge and rewarm on the stove.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it spicy: add cayenne or hot sauce. Make it mellow: skip the cayenne and add more butter.
– Swap penne for rigatoni, fusilli, or whatever lonely pasta in the back of your pantry needs a friend.
– Goat cheese or cream cheese tossed in at the end will make it dangerously luxurious.
Frequently Asked Questions
Cajun Garlic Butter Chicken Penne
Ingredients
Main Ingredients
- 1.5 lb boneless chicken thighs skinless for a healthier option
- 12 oz penne pasta can substitute with rigatoni
- 4 tbsp butter unsalted for better control of seasoning
- 4 cloves garlic minced
- 2 tbsp Cajun seasoning adjust to taste
- 1 cup heavy cream for a rich sauce
- 1 cup parmesan cheese freshly grated for best flavor
- 1 cup green onions sliced, for garnish
Instructions
Preparation Steps
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
- Season the chicken thighs with Cajun seasoning, then add them to the skillet. Cook until browned and cooked through, about 6-8 minutes per side.
- Once the chicken is cooked, remove it from the skillet and let it rest before slicing it into bite-sized pieces.
- Add cream and parmesan cheese to the skillet, stirring until combined and the sauce thickens slightly.
- Toss the cooked penne and sliced chicken in the sauce until well-coated. Garnish with green onions before serving.
Notes
Featured Comments
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