Chicken Penne in Cajun Mozzarella Garlic Butter Sauce 🍗🍝

🍳 Instructions

1. Cook the Pasta

• Boil penne pasta in salted water according to package directions.
• Drain and set aside.

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2. Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, and 1 teaspoon Cajun seasoning.
3. Sear chicken until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.

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3. Prepare the Sauce

1. In the same skillet, melt butter over medium heat.
2. Add garlic and cook 1 minute until fragrant.
3. Stir in Cajun seasoning and Italian seasoning (and smoked paprika, if using).
4. Slowly add heavy cream, stirring to combine.
5. Reduce heat to low and gradually stir in mozzarella and Parmesan until smooth and creamy.

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4. Combine Pasta & Chicken

• Add cooked penne and chicken to the sauce.
• Toss until everything is evenly coated in the cheesy, spicy sauce.
• Cook 1–2 minutes more to heat through.

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5. Serve

• Plate and garnish with chopped parsley and extra Parmesan cheese.
• Optional: add a sprinkle of red pepper flakes for extra heat.

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💡 Tips

• For a lighter version, substitute half-and-half or milk for heavy cream.
• You can add sautéed bell peppers or mushrooms for extra veggies.
• Leftovers reheat well — add a splash of cream or milk to loosen the sauce.

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If you want, I can also make a one-pan Cajun Chicken Penne version that cooks the pasta directly in the sauce for an even creamier, quicker meal. Do you want me to do that?