Garlic Parmesan Chicken Penne in Creamy Cajun Three-Cheese Sauce is a rich, creamy, cheesy pasta dinner loaded with juicy seasoned chicken, tender penne, plenty of garlic, Parmesan, mozzarella, and cream cheese. Cajun seasoning adds a gentle smoky heat that cuts through the richness and makes every bite incredibly flavorful.

It is an excellent weeknight dinner, date-night meal, family favorite, or comfort-food recipe when you want something indulgent and satisfying.

Recipe at a Glance

Ingredients

For the Chicken

• 1½ lb (680 g) boneless, skinless chicken breasts
• 1½ tablespoons olive oil
• 1½ tablespoons Cajun seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1 tablespoon freshly grated Parmesan cheese

For the Pasta

• 12 oz (340 g) penne pasta
• 1 tablespoon salt, for the pasta water
• ½ cup reserved pasta water

For the Creamy Three-Cheese Sauce

• 2 tablespoons butter
• 5 garlic cloves, minced
• 1½ cups heavy cream
• 4 oz (115 g) cream cheese, softened
• 1 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Cajun seasoning
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ½ cup reserved pasta water, as needed

Optional Garnishes

• Fresh parsley, chopped
• Extra Parmesan
• Extra Cajun seasoning
• Red pepper flakes
• Freshly cracked black pepper

Step-by-Step Instructions

1. Prepare the Chicken

Pat the chicken breasts dry with paper towels.

Cut them into bite-sized pieces or thin strips.

Add the chicken to a bowl and season with:

• Cajun seasoning
• Garlic powder
• Paprika
• Black pepper
• Salt
• Parmesan

Toss until evenly coated.

2. Cook the Penne

Bring a large pot of salted water to a boil.

Add the penne and cook according to the package directions until al dente.

Before draining, reserve approximately 1 cup of pasta water.

Drain the pasta and set aside.

Don’t rinse the pasta because the starch helps the sauce cling to the noodles.

3. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat.

Add the seasoned chicken in a single layer.

Cook for approximately 4–6 minutes per side, depending on the size of the pieces.

The chicken should develop a golden-brown exterior and reach an internal temperature of:

165°F (74°C)

Transfer the chicken to a plate.

Don’t wipe out the skillet.

Those browned bits will add flavor to the sauce.

4. Make the Garlic Butter Base

Reduce the heat to medium.

Add the butter to the same skillet.

Once melted, add the minced garlic.

Cook for approximately 30–60 seconds, stirring constantly.

Be careful not to burn the garlic.

5. Add the Cream

Slowly pour in the heavy cream.

Stir and scrape the browned chicken bits from the bottom of the pan.

Bring the cream to a gentle simmer.

Do not let it boil aggressively.

6. Add the Cream Cheese

Add the softened cream cheese.

Whisk until completely melted and smooth.

This creates the creamy foundation of the sauce.

7. Add the Parmesan

Reduce the heat to low.

Gradually add the Parmesan while stirring.

Allow it to melt completely before adding more.

8. Add the Mozzarella

Add the shredded mozzarella.

Stir gently until melted and smooth.

The sauce should now be thick, creamy, and glossy.

9. Season the Sauce

Add:

• Cajun seasoning
• Italian seasoning
• Paprika
• Black pepper

Taste before adding additional salt because Cajun seasoning and Parmesan can already be quite salty.

10. Adjust the Sauce

If the sauce is too thick, gradually add reserved pasta water.

Start with:

2 tablespoons at a time

until you reach a silky, creamy consistency.

The sauce should coat the back of a spoon without becoming overly thick.

11. Add the Penne

Add the drained penne directly into the sauce.

Toss gently until every piece of pasta is coated.

12. Return the Chicken

Add the cooked chicken back to the skillet.

Toss everything together.

Cook for another 1–2 minutes over low heat so the chicken warms through and absorbs some of the sauce.

13. Final Taste Test

Taste and adjust:

• Cajun seasoning
• Salt
• Black pepper
• Parmesan
• Red pepper flakes

If the sauce becomes too thick, add another splash of pasta water.

14. Garnish and Serve

Remove from heat.

Top with:

• Fresh parsley
• Extra Parmesan
• Freshly cracked black pepper

Serve immediately while hot and creamy.

What Does This Pasta Taste Like?

This dish combines:

• Rich garlic butter
• Juicy Cajun-seasoned chicken
• Creamy Parmesan
• Melty mozzarella
• Tangy cream cheese
• Smoky Cajun spices
• Tender penne

The result is creamy, cheesy, garlicky, savory, slightly smoky, and mildly spicy.

The Secret to Perfect Creamy Cajun Pasta

1. Don’t overcook the chicken

Chicken breast becomes dry quickly.

Cook only until it reaches 165°F.

2. Use freshly grated Parmesan

Pre-shredded Parmesan can sometimes make creamy sauces grainy.

3. Keep the heat low when adding cheese

High heat can cause the dairy to separate.

4. Reserve pasta water

The starchy water helps loosen and emulsify the sauce.

5. Season gradually

Cajun seasoning and Parmesan both contain salt.

6. Serve immediately

Cream sauces naturally thicken as they cool.

How Spicy Is It?

The recipe as written is mild-to-medium spicy.

For mild:

• Use 1 teaspoon Cajun seasoning in the sauce.
• Avoid red pepper flakes.

For medium:

• Follow the recipe as written.

For spicy:

• Add extra Cajun seasoning.
• Add ¼–½ teaspoon cayenne pepper.
• Add red pepper flakes.

Cajun Seasoning Substitute

If you don’t have Cajun seasoning, combine:

• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• Pinch of cayenne
• Salt to taste

Mix well.

High-Protein Version

To increase protein:

• Use 2 lb chicken breast.
• Use high-protein pasta.
• Use Greek yogurt carefully in place of part of the cream.
• Add extra Parmesan.
• Reduce the amount of butter.

Important:

If using Greek yogurt, don’t boil the sauce.

Lower the heat and temper the yogurt with a little warm sauce before incorporating it.

Lighter Creamy Version

Replace:

• ½ cup heavy cream with evaporated milk
• Part of the cream cheese with Greek yogurt
• Some mozzarella with additional Parmesan

You can also increase the chicken and add vegetables.

Lower-Carb Version

Replace penne with:

• Shirataki noodles
• Hearts of palm pasta
• Low-carb pasta
• Zucchini noodles
• Spaghetti squash

The chicken and creamy cheese sauce can remain essentially the same.

Vegetable-Loaded Version

Add:

• Broccoli
• Bell peppers
• Mushrooms
• Spinach
• Zucchini
• Cherry tomatoes

Best Combination

Sauté:

1 cup mushrooms + 1 bell pepper + 2 cups spinach

before making the sauce.

Cajun Shrimp & Chicken Penne

For a surf-and-turf version, add:

½–1 lb peeled shrimp

Season with Cajun seasoning and cook for approximately 2–3 minutes per side.

Remove the shrimp before making the sauce, then return both shrimp and chicken at the end.

Cajun Sausage Version

Add:

8 oz smoked sausage, sliced.

Brown it in the skillet before making the sauce.

The smoky sausage works beautifully with Cajun seasoning.

Spinach Garlic Parmesan Version

Add:

3 cups fresh spinach

to the finished sauce.

Cook for 1–2 minutes until wilted before adding the pasta.

Broccoli Chicken Penne

Add approximately:

2 cups small broccoli florets

Steam or blanch them until just tender.

Toss them into the pasta before serving.

Mushroom Chicken Penne

Sauté:

8 oz sliced mushrooms

after cooking the chicken.

Cook until the mushrooms release their moisture and become golden.

Then continue with the sauce.

Sun-Dried Tomato Version

Add:

½ cup chopped sun-dried tomatoes

to the sauce.

The tangy tomatoes provide a wonderful contrast to the rich cheese sauce.

Cajun Alfredo Version

For an even simpler variation, replace the homemade cheese sauce with approximately:

3–4 cups Alfredo sauce

and stir in:

• Cajun seasoning
• Garlic
• Parmesan
• Mozzarella

Add the cooked chicken and pasta.

Make-Ahead Instructions

This pasta is best freshly made because cream sauces thicken as they sit.

However, you can prepare the components ahead:

• Cook and season the chicken.
• Prepare the sauce.
• Cook the pasta slightly under al dente.

Store separately and combine when reheating.

Storage

Store leftovers in an airtight container in the refrigerator.

Use within approximately:

3–4 days

Reheating

Creamy pasta can become thick after refrigeration.

Stovetop

Place the pasta in a skillet over low heat.

Add:

1–3 tablespoons milk, cream, or chicken broth

Stir gently until creamy and heated through.

Microwave

Add a splash of milk or cream.

Cover loosely.

Heat in 30–60 second intervals, stirring between each interval.

Freezing

Freezing is possible, but not ideal because cream-based sauces can separate after thawing.

If you do freeze it:

1. Cool completely.
2. Store in an airtight freezer container.
3. Freeze for up to approximately 2 months.
4. Thaw overnight in the refrigerator.
5. Reheat slowly with a splash of cream or milk.

Approximate Nutrition

For 1 of 6 servings:

• Calories: approximately 650–720
• Protein: approximately 43–48 g
• Carbohydrates: approximately 48–55 g
• Fat: approximately 32–38 g
• Fiber: approximately 2–3 g
• Sugar: approximately 4–6 g

Nutrition varies depending on the pasta, cream, cheese, and chicken used.

WW-Friendly Tips

The traditional version is fairly rich because of the cream and three cheeses.

To make it more WW-friendly:

• Use skinless chicken breast.
• Choose a higher-protein pasta.
• Replace some heavy cream with evaporated skim milk.
• Use reduced-fat cream cheese.
• Use part-skim mozzarella.
• Reduce butter.
• Increase vegetables.
• Serve smaller portions with a large green salad.

WW Points depend on your current plan and exact brands, so calculate the recipe using your specific ingredients.

Gluten-Free Version

Use gluten-free penne.

Also verify that your:

• Cajun seasoning
• Chicken broth, if used
• Cream cheese
• Parmesan
• Mozzarella

are certified or labeled gluten-free when necessary.

Dairy-Free Version

Use:

• Dairy-free butter
• Unsweetened dairy-free cream
• Dairy-free cream cheese
• Dairy-free Parmesan
• Dairy-free mozzarella

The flavor and melting behavior will vary from the traditional recipe.

Frequently Asked Questions

1. Can I use chicken thighs?

Yes.

Boneless, skinless chicken thighs are juicier and more forgiving than chicken breast.

2. Can I use rotisserie chicken?

Absolutely.

Simply shred approximately 3 cups of cooked rotisserie chicken and add it toward the end.

3. Can I use leftover chicken?

Yes.

This recipe is perfect for leftover grilled or roasted chicken.

4. Can I use another pasta shape?

Yes.

Try:

• Fettuccine
• Rigatoni
• Fusilli
• Farfalle
• Cavatappi
• Shells

Shapes with ridges or curves hold the creamy sauce especially well.

5. Can I use pre-shredded cheese?

You can, but freshly grated cheese generally melts more smoothly.

6. Why is my cheese sauce grainy?

The heat may have been too high, or the cheese may have been added too quickly.

Keep the heat low and add cheese gradually.

7. Why did my sauce separate?

High heat can cause the dairy and fats to separate.

Remove the skillet from high heat and whisk in a small splash of warm pasta water or cream.

8. Why is my sauce too thick?

Add reserved pasta water, milk, or cream a little at a time.

9. Why is my sauce too thin?

Simmer gently for a few minutes, stirring frequently.

You can also add a little extra Parmesan.

10. Can I make it without cream cheese?

Yes.

Increase the Parmesan and mozzarella slightly and use a little more heavy cream.

11. Can I make it without heavy cream?

Yes.

Use evaporated milk or a combination of milk and cream cheese.

The sauce will be lighter.

12. Can I make it less spicy?

Yes.

Reduce the Cajun seasoning and omit cayenne or red pepper flakes.

13. Can I make it more spicy?

Yes.

Add cayenne, red pepper flakes, or extra Cajun seasoning.

14. Can I add vegetables?

Absolutely.

Broccoli, spinach, mushrooms, and bell peppers are particularly good.

15. Can I use shrimp instead of chicken?

Yes.

Cajun shrimp works beautifully with the three-cheese sauce.

16. Can I use both chicken and shrimp?

Yes.

Use approximately 1 lb chicken and ½ lb shrimp for a mixed protein version.

17. Can I prepare this ahead?

Yes, but freshly made is best.

The sauce thickens considerably when refrigerated.

18. Can I freeze it?

Yes, but the creamy sauce may separate slightly.

Fresh or refrigerated is preferable.

19. Can I make this gluten-free?

Yes.

Use gluten-free pasta and check seasoning and dairy labels.

20. Can I make this low-carb?

Yes.

Replace the penne with a low-carb pasta alternative or vegetable noodles.

21. Can I make this higher protein?

Yes.

Increase chicken and use high-protein pasta.

22. Can I use Parmesan from a container?

Yes, but freshly grated Parmesan generally produces the smoothest sauce.

23. Can I use Monterey Jack instead of mozzarella?

Yes.

Monterey Jack melts beautifully and works well with Cajun flavors.

24. Why does my pasta absorb all the sauce?

Pasta continues absorbing sauce as it sits.

Reserve pasta water and add a splash of cream or milk when reheating.

25. How do I prevent dry chicken?

Don’t overcook it.

Cut the chicken into similarly sized pieces and remove it from the skillet as soon as it reaches 165°F.

Troubleshooting Guide

Chef’s Tips

Tip 1: Save the pasta water

This simple ingredient can transform the sauce.

Tip 2: Brown the chicken properly

Don’t move it constantly.

Allow it to develop a golden crust before flipping.

Tip 3: Don’t boil the cheese sauce

Gentle heat gives you a much smoother sauce.

Tip 4: Add cheese gradually

This prevents clumping and improves the final texture.

Tip 5: Taste before salting

Cajun seasoning and Parmesan can contain substantial salt.

Tip 6: Serve immediately

The sauce is at its creamiest straight from the skillet.

Tip 7: Finish with fresh herbs

Fresh parsley cuts through the richness and adds freshness.

Best Side Dishes

Serve with:

• Garlic bread
• Caesar salad
• Roasted broccoli
• Green beans
• Steamed asparagus
• Sautéed spinach
• Cucumber salad
• Roasted vegetables

Perfect Dinner Combination

Garlic Parmesan Cajun Chicken Penne + Crisp Green Salad + Garlic Bread + Roasted Broccoli

The vegetables and salad balance the rich, creamy pasta beautifully.

Presentation Ideas

For a restaurant-style presentation:

1. Spoon the creamy penne into a shallow bowl.
2. Arrange several pieces of Cajun chicken on top.
3. Sprinkle with freshly grated Parmesan.
4. Add chopped parsley.
5. Finish with cracked black pepper.
6. Add a very small pinch of Cajun seasoning for color.

Serve immediately while the sauce is glossy and creamy.

Final Result

You get tender Cajun-seasoned chicken and perfectly cooked penne coated in a luxurious three-cheese garlic Parmesan sauce. The cream cheese creates body, mozzarella provides a delicious melt, Parmesan adds salty nuttiness, and Cajun seasoning brings smoky warmth and just the right amount of heat.