Description
How to make creamy cajun honey garlic butter chicken penne with tender chicken and rich sauce that brings restaurant flavors to your dinner table.
Ingredients
Scale
Chicken and Pasta
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tablespoons olive oil
- Salt and black pepper to taste
Cajun Seasoning Blend
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
Creamy Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining – you’ll need this for the sauce.
- Season Chicken: Mix all Cajun spices in a small bowl. Season chicken pieces with salt, pepper, and the spice blend, tossing until evenly coated. Let sit 5 minutes to absorb flavors.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in single layer, cooking 5-6 minutes until golden brown and cooked through. Remove to plate.
- Make Sauce: Reduce heat to medium. Add butter and minced garlic to same skillet, cooking 30 seconds until fragrant. Stir in honey, then slowly pour in cream while whisking.
- Add Cheese: Bring cream mixture to gentle simmer, then whisk in Parmesan cheese until melted and smooth. If sauce seems thick, add reserved pasta water gradually until desired consistency.
- Combine Everything: Return chicken to skillet along with drained pasta. Toss everything together until pasta is well coated and chicken is heated through, about 2 minutes.
- Finish and Serve: Remove from heat and stir in fresh parsley. Taste and adjust seasoning with salt, pepper, or more honey as needed. Serve immediately while hot and creamy.
Notes
- Don’t overcook the chicken or it will become tough and dry – golden brown outside is perfect.
- Reserve pasta water before draining as it’s essential for achieving the perfect sauce consistency.
- Taste the Cajun spice blend before using since paprika heat levels vary between brands.
- Keep cream sauce at gentle simmer to prevent curdling and separation.
- Store leftovers in refrigerator up to 3 days and reheat gently with added cream.
- Fresh Parmesan melts much better than pre-shredded for the smoothest sauce texture.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g