Cajun Chicken Pasta Penne

If you’re craving bold, smoky flavors wrapped around tender chicken and silky pasta, this recipe is for you. The dish blends a robust spice mix with a creamy sauce and crisp-tender broccoli for a satisfying weeknight dinner that feels special. It’s a pasta that hits spice, comfort, and simplicity all at once — think rich, peppery sauce coating penne for maximum bite and flavor in every forkful.

The spice mix is the star here, built from paprika, cayenne, garlic, and classic herbs. It sears into the chicken to form a deeply seasoned crust, then lends its vibrancy to the sauce. Meanwhile, a little butter, garlic, and cream build the luxurious base that ties everything together. The result: a plateful of cozy, bold, and utterly craveable Cajun Chicken Pasta Penne.

Why you’ll love this version

• Quick weeknight-friendly: from stovetop to table in about 30–40 minutes.
• Big on flavor: a homemade spice blend gives control over heat and depth.
• Balanced: bright green broccoli adds texture and keeps it from feeling too heavy.
• Flexible: serve with extra Parmesan, lemon wedges, or chopped parsley if you like.

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 of 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

Measure your spices and combine them in a small bowl so they’re ready to go. Cut the chicken into even bite-sized cubes so they cook quickly and uniformly. Start the pasta water before you do anything else so it’s boiling when you need it. If you prefer less heat, reduce the cayenne to 1/2 teaspoon and use 2 tablespoons of Cajun seasoning instead of 3.

Step-by-step directions

1. Bring a large pot of salted water to a boil. Cook 8 ounces of uncooked Penne pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water and set both aside.
2. While the pasta cooks, thaw 1 package (16 oz) frozen chopped broccoli by placing it in a colander and running warm water over it briefly, or microwave it for 2–3 minutes until no longer frozen; drain well.
3. In a small bowl, combine the spice blend: 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. Mix thoroughly so the spices are evenly distributed.
4. Place 1 lb of chicken breast, cut into cubes, into a mixing bowl. Sprinkle the chicken with 2–3 tablespoons Cajun seasoning, tossing well so each piece is coated evenly. Let the chicken sit for 2–3 minutes so the seasoning adheres.
5. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken cubes in a single layer, being careful not to overcrowd the pan; cook in batches if needed. Sear the chicken for 3–4 minutes on each side until browned and cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
6. Reduce the heat to medium and add 2 tablespoons butter to the same skillet. Once melted, add 1 tablespoon minced garlic and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned.
7. Sprinkle 2 tablespoons flour into the skillet and stir to combine with the butter and garlic, cooking for about 1 minute to remove the raw flour taste. This creates a roux that will thicken the sauce.
8. Slowly pour in 1/2 cup chicken broth while whisking constantly to avoid lumps. Allow the mixture to simmer for 1–2 minutes until it begins to thicken slightly.
9. Pour in 1 cup heavy whipping cream and continue whisking. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 3–4 minutes until it thickens to a creamy consistency. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired texture.
10. Stir in 1/2 cup shredded Parmesan cheese until it melts and the sauce becomes silky. Taste the sauce and adjust seasoning if needed — add a pinch of salt or a grind of pepper to suit your preference.
11. Add the cooked and drained penne pasta and the thawed broccoli to the skillet, tossing gently to coat everything evenly in the sauce. If the sauce needs loosening, add a little more reserved pasta water, a tablespoon at a time.
12. Return the seared chicken to the skillet and fold it into the pasta and sauce until heated through, about 1–2 minutes. Make sure the chicken is coated and reheated without overcooking.
13. Remove the skillet from the heat. Let the pasta rest for a minute to thicken slightly, then serve immediately with extra shredded Parmesan sprinkled on top if desired.

Serving suggestions

This pasta is wonderful on its own, but a few simple additions elevate it even more. A squeeze of fresh lemon brightens the creamy sauce and helps balance the spice. Chopped parsley or scallions add color and freshness. For extra crunch, toasted breadcrumbs or crushed toasted pita make a nice contrast to the silky sauce.

Tips for success

• Don’t skip searing the chicken. The browned exterior adds flavor and texture to the dish.
• Use full-fat cream for the best texture and richness in the sauce.
• Reserve pasta water — it’s magic for loosening and smoothing the sauce without diluting flavor.
• Adjust cayenne and Cajun seasoning to control the heat level. Start smaller if you’re unsure and add more to taste.
• If your shredded Parmesan is salty, taste the sauce before adding extra salt.

Make-ahead and storage

You can prepare the components in advance: cook and refrigerate the chicken and the pasta separately. Reheat gently in a skillet with a splash of chicken broth or reserved pasta water to revive the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, stirring frequently to prevent the cream from breaking.

Calories and portioning

This recipe yields about 3–4 servings depending on appetite and sides. Portion sizes will vary, but it’s a hearty plate that pairs well with a crisp side salad or a simple cucumber and tomato salad to lighten the meal.

Final thoughts

This version of Cajun Chicken Pasta Penne balances heat and creaminess with bright green broccoli for a complete, comforting meal. It’s quick enough for weeknights yet flavorful enough for guests. The homemade spice blend gives you full control over the flavor profile, and the straightforward steps make it approachable for cooks of any skill level. Try it this week and enjoy a bowl of bold, creamy pasta that’s ready in under an hour.