Description
A comforting and flavorful dish featuring tender Cajun-spiced chicken thighs served over al dente penne pasta, all enveloped in a rich and creamy garlic Parmesan sauce. This recipe combines a perfect balance of spices, creamy textures, and cheesy goodness for a satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
Sauce
- 1 tablespoon butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 ½ cups Parmesan cheese, grated
- Salt and black pepper, to taste
Pasta
- 12 ounces penne pasta
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt (for pasta water)
Instructions
- Season and Sear Chicken: Pat the chicken thighs dry using paper towels. Rub both sides evenly with the Cajun seasoning. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the butter is melted and the pan is hot, place the chicken thighs in the skillet and sear them for 6 to 7 minutes on each side, or until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
- Cook Penne Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, typically around 9–11 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use in the sauce.
- Prepare Garlic Parmesan Sauce: In the same skillet used for the chicken, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 to 2 minutes, or until fragrant and lightly golden, taking care not to burn it. Pour in the heavy cream, stirring to scrape up any browned bits from the bottom of the skillet to add flavor.
- Add Parmesan Cheese: Gradually whisk in the grated Parmesan cheese into the cream mixture until the sauce becomes smooth, thick, and creamy. Season the sauce with salt and freshly ground black pepper to taste.
- Toss Pasta with Sauce: Add the drained penne pasta into the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water gradually until you reach the desired consistency for a creamy coating.
- Slice and Serve: Slice the cooked Cajun chicken thighs into strips. Arrange the sliced chicken on top of the sauced pasta. Garnish with freshly chopped parsley and serve the dish hot.
Notes
- For extra spice, add a pinch of cayenne pepper to the Cajun seasoning.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Reserve pasta water to adjust sauce consistency and help it cling better to the pasta.
- Can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- To make gluten-free, swap penne pasta for a gluten-free variety.
