This is my go-to weeknight dinner when I want bold flavor without a lot of fuss. Tender cubes of chicken, a hit of Cajun seasoning, and a creamy Parmesan sauce come together quickly over penne and broccoli — everything cooks in about the time it takes to set the table. The result is comforting, slightly spicy, and reliably satisfying.
I test this in a busy kitchen and on quiet nights, and the method stays the same: simple timing, straightforward steps, and a few small tricks to keep the sauce silky. You don’t need fancy equipment or long prep; the pot and skillet do the heavy lifting. If you like your dinners with personality and comfort, this one delivers.
Ingredients at a Glance
- 2 teaspoons paprika — adds smoky color and mild warmth; use sweet or smoked depending on preference.
- 1 teaspoon salt — seasons the dish; remember there’s also Parmesan, so taste before adding more.
- 1 teaspoon garlic powder — boosts garlic flavor evenly without fresh garlic overpowering.
- 1 teaspoon pepper — basic heat and bite; freshly ground if you have it.
- 1 teaspoon onion powder — rounds out the savory base under the Cajun heat.
- 1 teaspoon cayenne pepper — brings the kick; reduce slightly if you’re sensitive to spice.
- 1 teaspoon oregano — a subtle herb note that plays well with paprika and thyme.
- 1 teaspoon thyme — earthy, aromatic balance to the spice mix.
- 8 ounces uncooked Penne pasta — the base starch; penne’s ridges hold the creamy sauce nicely.
- 1 package (16 oz) frozen chopped broccoli — convenient veg that cooks with the pasta for less cleanup.
- 1 lb chicken breast cut into cubes — lean protein; cubed for fast, even cooking.
- 2 tablespoons oil — for searing the chicken; neutral oil with a high smoke point works best.
- 2–3 tablespoons Cajun seasoning — key flavor driver; toss chicken in this to coat before cooking.
- 2 tablespoons butter — forms the base of the roux for a rich sauce.
- 1 tablespoon minced garlic — fresh garlic for bright aroma in the butter.
- 1/2 cup chicken broth — deglazes the pan and thins the sauce for balance.
- 1 cup heavy whipping cream — gives the sauce its luxurious, creamy texture.
- 2 tablespoons flour — cooks into the butter to thicken the sauce (a quick roux).
- 1/2 cup shredded Parmesan cheese — melts into the sauce for salty, umami richness.
Cajun Chicken Pasta Penne Cooking Guide
- Fill a large stockpot with water and bring to a boil. Stir in 1 teaspoon salt.
- Add 8 ounces of uncooked Penne pasta to the boiling water and cook for 9 minutes total.
- With 2–4 minutes remaining on the pasta timer, add 1 package (16 oz) frozen chopped broccoli to the pot. Continue boiling until the broccoli is cooked through.
- Drain the pasta and broccoli in a colander and set aside.
- While the pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1 lb chicken breast cut into cubes and 2–3 tablespoons Cajun seasoning; toss to coat.
- Cook the chicken, stirring occasionally, until cooked through and no longer pink in the center, about 6–8 minutes. Transfer the chicken to a plate and keep warm.
- Reduce the skillet heat to medium-low. Add 2 tablespoons butter; when melted, add 1 tablespoon minced garlic and cook, stirring, about 30 seconds until fragrant.
- Sprinkle 2 tablespoons flour over the butter and garlic and whisk constantly for about 1 minute to cook the flour. Slowly whisk in 1/2 cup chicken broth until smooth, then whisk in 1 cup heavy whipping cream. Increase heat to medium and simmer, whisking, until the sauce begins to thicken and bubble, about 2–3 minutes.
- Stir 1/2 cup shredded Parmesan cheese into the sauce until melted and smooth. Return the cooked chicken, drained pasta, and drained broccoli to the skillet. Toss everything together over low heat until evenly coated and heated through, about 1–2 minutes.
- Serve immediately.
Why Cooks Rave About It
This recipe checks a lot of boxes: fast, flavorful, and comforting. The Cajun seasoning gives the chicken a bold, smoky-sweet edge without complex prep, while the cream-and-Parmesan sauce smooths and rounds the heat so it’s approachable for most palates. Penne holds the sauce well, and adding broccoli at the end keeps it bright and tender rather than waterlogged.
It’s also very forgiving. The timing is flexible enough to multitask — you can prep a simple salad or garlic bread while the pasta and chicken cook. The components (pasta, protein, veg, sauce) are familiar, so cooks of all levels feel confident making it and adjusting the heat.
Quick Replacement Ideas
- Protein swap: Use shrimp (cook 2–3 minutes per side) or cubed pork tenderloin if you prefer. Timing will change accordingly.
- Pasta swap: Farfalle or rigatoni work similarly — choose a short pasta with ridges to grab the sauce.
- Veg swap: Swap frozen peas or green beans for broccoli if you prefer a different texture.
- Dairy swap: For a lighter finish, use half-and-half instead of heavy cream, but the sauce will be thinner.
Toolbox for This Recipe
- Large stockpot — for boiling pasta and broccoli together.
- Colander — to drain pasta and vegetables quickly.
- Large skillet (preferably nonstick or stainless steel) — for searing chicken and making the sauce.
- Whisk — essential for smoothing the roux into the broth and cream.
- Spatula or tongs — for tossing pasta with the sauce and keeping everything evenly coated.
Watch Outs & How to Fix
- Dry chicken: If cubes get overcooked and dry, slice more thinly next time or reduce cooking to the lower end of 6 minutes. You can also finish the chicken in the sauce briefly to add moisture.
- Sauce too thin: Simmer a bit longer until it thickens, or whisk in a little more flour mixed with a tablespoon of water (cold slurry) off heat, then warm gently.
- Sauce too thick: Stir in small amounts of chicken broth until you reach the desired consistency.
- Too spicy: Reduce cayenne next time or add a splash more cream and another tablespoon of Parmesan to mellow heat.
- Gritty sauce: That happens if flour isn’t cooked briefly. Whisk constantly for the minute when you add the flour to the butter/garlic to avoid lumps.
Customize for Your Needs
Adjusting this recipe is straightforward and keeps it approachable for varying needs.
Lower spice
Use only 1/2 teaspoon cayenne or omit it and stick to paprika and the 2–3 tablespoons Cajun seasoning on the chicken at the lower end (2 tablespoons). Add hot sauce at the table for those who want more heat.
Dairy-free / Lighter
Swap heavy cream for a lighter dairy like half-and-half (will be thinner) or use an unsweetened, full-fat coconut milk for a dairy-free option; flavor will shift slightly, so taste and adjust salt and Parmesan replacement choices accordingly.
Make it vegetarian
Skip the chicken and increase the broccoli or add sautéed mushrooms and white beans for texture and protein. Toss the beans in at the end so they don’t break down too much.
Family-style adjustments
If you’re feeding kids or spice-averse eaters, hold back some Cajun seasoning on half the chicken and season the rest fully. Combine when serving for a balanced plate.
Testing Timeline
- Prep time: 8–12 minutes — cube chicken, measure spices and dairy, set out tools.
- Pasta + broccoli: 9 minutes total pasta time; add broccoli with 2–4 minutes remaining.
- Chicken cook time: 6–8 minutes in skillet over medium-high heat.
- Sauce: about 4–6 minutes from butter to thickened cream and melted Parmesan.
- Final toss and warm-through: 1–2 minutes.
- Total active time: roughly 25–30 minutes from start to plate for most cooks.
Prep Ahead & Store
Make-ahead: Cook the chicken and pasta separately and store in the fridge for up to 2 days. Reheat gently in a skillet, add the sauce, and warm until combined. The sauce is best made just before serving for the creamiest texture.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. The sauce firms up when cold; reheat gently over low heat on the stove with a splash of chicken broth or cream to loosen it, stirring constantly until smooth.
Freezing: I don’t recommend freezing this assembled dish — cream sauces can separate when frozen and reheated. If you must, freeze the cooked chicken and pasta separately without sauce for up to 2 months and make a fresh cream sauce when ready to serve.
Questions People Ask
Can I use fresh broccoli instead of frozen? Yes. Cut into small florets and add to the boiling pasta with about 3–4 minutes left so it cooks through but stays bright.
Is Cajun seasoning necessary? The 2–3 tablespoons of Cajun seasoning are central to the dish’s flavor profile — if you don’t have it, mix paprika, garlic powder, onion powder, cayenne (reduced), thyme, oregano, salt, and pepper to approximate it.
How do I keep the sauce from breaking? Avoid boiling aggressively after adding cream; a gentle simmer is enough. If the sauce looks separated, whisk in a splash of warm chicken broth and simmer briefly while whisking.
Can I make this gluten-free? Use a gluten-free penne and replace the 2 tablespoons flour with a gluten-free flour blend or a cornstarch slurry (mix 1 tablespoon cornstarch with cold water and add slowly to the simmering sauce) — the thickening behavior will differ slightly.
Hungry for More?
If you liked this, try swapping in shrimp for a Cajun Shrimp Pasta, or play with smoky flavors by using smoked sausage in place of chicken. For sides, a crisp green salad or quick garlic bread complements the richness well. Keep a jar of good Cajun seasoning on hand — it turns ordinary weeknights into something memorable.
Thanks for stopping by the blog — this one’s reliable, quick, and full of personality. Enjoy the dinner and the leftovers for lunch tomorrow.
Cajun Chicken Pasta Penne
Ingredients
Ingredients
- 2 teaspoonspaprika
- 1 teaspoonsalt
- 1 teaspoongarlic powder
- 1 teaspoonpepper
- 1 teaspoononion powder
- 1 teaspooncayenne pepper
- 1 teaspoonoregano
- 1 teaspoonthyme
- 8 ouncesof uncooked Penne pasta
- 1 package16 oz frozen chopped broccoli
- 1 lbchicken breastcut into cubes
- 2 tablespoonsoil
- 2-3 tablespoonsCajun seasoning
- 2 tablespoonsbutter
- 1 tablespoonminced garlic
- 1/2 cupchicken broth
- 1 cupheavy whipping cream
- 2 tablespoonsflour
- 1/2 cupshredded Parmesan cheese
Instructions
Instructions
- Fill a large stockpot with water and bring to a boil. Stir in 1 teaspoon salt.
- Add 8 ounces of uncooked Penne pasta to the boiling water and cook for 9 minutes total.
- With 2–4 minutes remaining on the pasta timer, add 1 package (16 oz) frozen chopped broccoli to the pot. Continue boiling until the broccoli is cooked through.
- Drain the pasta and broccoli in a colander and set aside.
- While the pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1 lb chicken breast cut into cubes and 2–3 tablespoons Cajun seasoning; toss to coat.
- Cook the chicken, stirring occasionally, until cooked through and no longer pink in the center, about 6–8 minutes. Transfer the chicken to a plate and keep warm.
- Reduce the skillet heat to medium-low. Add 2 tablespoons butter; when melted, add 1 tablespoon minced garlic and cook, stirring, about 30 seconds until fragrant.
- Sprinkle 2 tablespoons flour over the butter and garlic and whisk constantly for about 1 minute to cook the flour. Slowly whisk in 1/2 cup chicken broth until smooth, then whisk in 1 cup heavy whipping cream. Increase heat to medium and simmer, whisking, until the sauce begins to thicken and bubble, about 2–3 minutes.
- Stir 1/2 cup shredded Parmesan cheese into the sauce until melted and smooth. Return the cooked chicken, drained pasta, and drained broccoli to the skillet. Toss everything together over low heat until evenly coated and heated through, about 1–2 minutes.
- Serve immediately.
Equipment
- large stockpot
- Colander
- Large Skillet
- Whisk
- Plate
