Cajun Chicken Pasta Penne

If you love bold, creamy pasta with a little kick and big, comforting flavors, this Cajun Chicken Pasta Penne is exactly the weeknight dinner you’ve been waiting for. Think juicy, seasoned chicken, tender penne, and broccoli all wrapped up in a velvety, spiced cream sauce that clings to every noodle. It’s cozy, a little spicy, and wildly satisfying—perfect for nights when you want something flavorful without a fuss.

Why this recipe works

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This dish balances spice, richness, and texture. The homemade spice mix brings warmth and depth without overpowering, while the cream and Parmesan create a silky sauce. Penne is a great pasta choice here because its tubes capture sauce and small bits of chicken and broccoli, so every bite is loaded. The recipe is built to be straightforward: a quick pasta boil, a fast sear on the chicken, then a simple one-pan sauce that comes together in minutes.

Ingredients

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 8 ounces uncooked Penne pasta
• 1 package (16 oz) frozen chopped broccoli
• 1 lb chicken breast, cut into cubes
• 2 tablespoons oil
• 2-3 tablespoons Cajun seasoning
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 2 tablespoons flour
• 1/2 cup shredded Parmesan cheese

Prep notes and pantry tips

Measure out the spices ahead of time and toss them together to create a consistent seasoning blend. If you prefer less heat, start with 2 tablespoons of Cajun seasoning and omit or reduce the cayenne. Use a neutral oil with a high smoke point for searing the chicken. The shredded Parmesan melts into the sauce for savory, nutty depth—freshly grated is best, but pre-shredded works in a pinch.

Step-by-step directions

The following directions are rewritten into clear, easy-to-follow steps and keep the original order and ingredient amounts. Follow them as written for best results.

1. Bring a large pot of salted water to a boil. Add 8 ounces of uncooked Penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
2. While the pasta cooks, combine the dry spices in a small bowl: 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon oregano, and 1 teaspoon thyme. Stir until evenly mixed. This is your seasoning blend.
3. Pat 1 lb of chicken breast cubes dry with paper towels. In a large bowl, toss the chicken with 2–3 tablespoons Cajun seasoning until the pieces are evenly coated.
4. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the seasoned chicken cubes in a single layer, leaving space so they sear rather than steam. Cook the chicken, stirring as needed, until browned on the outside and cooked through, about 5–7 minutes depending on cube size. Remove the chicken to a plate and set aside.
5. In the same skillet, reduce the heat to medium and add 2 tablespoons butter. Once the butter melts and foams, add 1 tablespoon minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown the garlic.
6. Sprinkle 2 tablespoons flour over the butter and garlic, stirring constantly to form a roux. Cook the roux for about 1 minute to eliminate the raw flour taste, stirring until it becomes lightly golden.
7. Slowly whisk in 1/2 cup chicken broth, making sure to break up any lumps so the sauce becomes smooth. Then whisk in 1 cup heavy whipping cream until fully combined.
8. Bring the sauce to a gentle simmer over medium heat, stirring frequently. Let it thicken slightly for 2–3 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
9. Stir in 1/2 cup shredded Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper if needed.
10. Add the frozen chopped broccoli directly to the sauce. Stir to incorporate and cook for about 3–4 minutes, or until the broccoli is heated through and tender. If you prefer firmer broccoli, cook for less time; for softer florets, cook a bit longer.
11. Return the cooked chicken to the skillet and stir to coat with the sauce. Add the drained penne pasta to the skillet as well and toss gently to combine everything, ensuring the penne is evenly coated.
12. If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the sauce clings nicely to the penne. Heat everything together for an additional 1–2 minutes until warmed through.
13. Serve immediately, garnishing with extra Parmesan or a sprinkle of paprika if desired. Enjoy your creamy, flavorful bowl of Cajun Chicken Pasta Penne.

Make-ahead, storage, and reheating

This dish stores well for quick lunches or dinners. Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce if it has thickened. You can also reheat individual portions in the microwave, stirring halfway through and adding a little liquid if needed.

Variations and swaps

• Vegetable boost: Stir in sliced bell peppers or spinach along with the broccoli for extra color and nutrients.
• Protein swap: Shrimp cooks quickly and works beautifully—add peeled, deveined shrimp to the sauce and cook until pink (about 3–4 minutes) instead of searing chicken.
• Lower fat: Use half-and-half instead of heavy whipping cream for a lighter sauce; the texture will be slightly less rich but still delicious.
• Heat level: Reduce the cayenne pepper or use only 2 tablespoons of Cajun seasoning for a milder profile. For more spice, keep the full 3 tablespoons and add a pinch of red pepper flakes.

Serving suggestions

This Cajun Chicken Pasta Penne is satisfying on its own, but you can elevate the meal with simple sides: a crisp green salad with a bright lemon vinaigrette, toasted garlic bread for sopping up the sauce, or roasted tomatoes for a sweet contrast.

Final notes

This recipe is designed to be flexible and forgiving. The key steps are seasoning the chicken well, creating a smooth, lump-free roux, and combining everything so the sauce evenly coats the penne. Keep the reserved pasta water handy to adjust sauce consistency. With just a handful of ingredients and straightforward steps, you’ll have a restaurant-worthy pasta dish on the table in about 30–40 minutes.

Enjoy the bold flavors and creamy texture of this crowd-pleasing Cajun Chicken Pasta Penne, and feel free to make it your own by adjusting the spice level or adding in your favorite vegetables.

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Cajun Chicken Pasta Penne

A creamy, spicy Cajun chicken pasta with broccoli and Parmesan.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 8 ounces penne pasta uncooked
• 16 ounces frozen chopped broccoli
• 1 lb chicken breast cut into cubes
• 2 tablespoons oil
• 2-3 tablespoons Cajun seasoning
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 2 tablespoons all-purpose flour
• 1/2 cup shredded Parmesan cheese

Instructions

• Fill a large stock pot with water and bring to a rolling boil.
• Add the penne pasta and cook according to package directions, about 9 minutes.
• During the last 2–4 minutes of pasta cooking, add the frozen broccoli to the pot and continue boiling until broccoli is tender.
• Drain the pasta and broccoli in a colander and set aside.
• While pasta is cooking, season the cubed chicken with 2 teaspoons paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne, 1 teaspoon oregano, and 1 teaspoon thyme (or use 2–3 tablespoons prepared Cajun seasoning), mixing to coat.
• Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the seasoned chicken until cooked through and no longer pink, about 5–7 minutes. Remove chicken and keep warm.
• In the same skillet, melt 2 tablespoons butter over medium-low heat, then add 1 tablespoon minced garlic and cook briefly until fragrant.
• Whisk in 1/2 cup chicken broth, 1 cup heavy cream, and 2 tablespoons flour; cook over medium-low, whisking, until the sauce begins to thicken and bubble.
• Add the cooked chicken, drained broccoli, and drained pasta to the skillet and toss to coat in the sauce.
• Sprinkle 1/2 cup shredded Parmesan cheese over the pasta, stir until combined, then serve hot.

Equipment

• large stock pot
• Colander
• Large Skillet
• Measuring Spoons
• Measuring Cups
• Whisk

Notes

• Use 2–3 tablespoons Cajun seasoning instead of individual spices for convenience.
• Reserve a splash of pasta water if you prefer a thinner sauce.
• Adjust cayenne amount to control heat.