Go Back
Homemade Cajun Chicken Pasta Penne photo
Print Recipe Save it for later

Cajun Chicken Pasta Penne

A creamy, spicy Cajun chicken pasta with broccoli and Parmesan.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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.