There’s something special about cozy nights in the kitchen, especially when you’re whipping up a dish that brings back fond memories. Cajun Chicken Penne in Monterey Jack Garlic Sauce is one of those comfort meals that not only fills your belly but warms your heart. It’s quick to prepare, easy to make, and oh-so-memorable, making it perfect for a family dinner or a gathering with friends.
Why You’ll Love Cajun Chicken Penne in Monterey Jack Garlic Sauce
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 8 ounces penne pasta: The perfect shape to hold onto that creamy sauce.
- 2 boneless, skinless chicken breasts: Tender and juicy, they absorb the Cajun flavors beautifully.
- 2 tablespoons Cajun seasoning: This adds a delightful kick and a hint of Louisiana flair.
- 2 tablespoons olive oil: For sautéing the chicken to golden perfection.
- 4 cloves garlic, minced: Because garlic makes everything better!
- 1 cup heavy cream: To create that luscious, creamy sauce.
- 1 cup Monterey Jack cheese, shredded: Melty and rich, it’s the star of the sauce.
- 1/2 cup grated Parmesan cheese: Adds a touch of saltiness and depth of flavor.
- Salt and pepper to taste: Essential for seasoning.
- Chopped parsley for garnish: A pop of color and freshness on top.
How to Make Cajun Chicken Penne in Monterey Jack Garlic Sauce
- Start by cooking the penne pasta according to the package instructions. Once it’s al dente, drain it and set it aside.
- While the pasta cooks, season your chicken breasts with Cajun seasoning, along with salt and pepper. This is where the flavor begins!
- In a large skillet, heat the olive oil over medium-high heat. When it’s hot, add the seasoned chicken. Cook it for about 6-7 minutes on each side, or until it’s nicely browned and cooked through. Once done, remove the chicken from the skillet and slice it into strips.
- In the same skillet (don’t wash it, we want those delicious bits!), add the minced garlic and sauté for about 1 minute until it’s fragrant. This will fill your kitchen with an amazing aroma!
- Now, reduce the heat to medium and pour in the heavy cream. Stir it to combine and let it come to a gentle simmer.
- Add in the Monterey Jack cheese and Parmesan cheese. Stir until it’s melted and the sauce is smooth. You’re going to want to dive right in!
- Toss the cooked penne pasta into the sauce, followed by the sliced chicken. Mix it all together until everything is well combined.
- Serve the dish hot, garnished with chopped parsley for that extra touch. Enjoy!
Substitutions & Additions
If you want to mix things up, feel free to swap out the chicken for shrimp or even mushrooms for a vegetarian twist. You could also add some diced tomatoes or spinach to the sauce for a pop of color and nutrition. The beauty of this recipe is its versatility!
Tips for Success
- Don’t overcook the chicken; it should be juicy and tender.
- Make sure to stir the sauce frequently to prevent it from sticking to the bottom of the pan.
- You can prepare the chicken and sauce ahead of time and just combine everything when you’re ready to serve.
How to Store Cajun Chicken Penne in Monterey Jack Garlic Sauce
Leftovers? No problem! Store any leftover Cajun Chicken Penne in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, just reheat it gently on the stove or in the microwave. You may want to add a splash of cream to revive the sauce!
FAQs
- Can I make this dish ahead of time? Yes, you can prepare the chicken and sauce ahead of time. Just combine them with the pasta when you are ready to serve.
- What can I serve with Cajun Chicken Penne? A simple side salad or some garlic bread would pair perfectly with this dish!
This Cajun Chicken Penne is not only a fantastic meal but also a great way to impress your family and friends. For more delicious recipes, check out Tasty with Lara or Garlic Bread Sloppy Joes for treats you will love!
And don’t forget to follow us on Pinterest for more culinary inspiration!
Cajun Chicken Penne in Monterey Jack Garlic Sauce
Equipment
- Large skillet
- Large pot
Ingredients
For the Cajun Chicken
- 2 tbsp Cajun seasoning This adds a delightful kick and a hint of Louisiana flair.
- 2 tbsp olive oil For sautéing the chicken to golden perfection.
- 4 cloves garlic minced
For the Sauce
- 8 oz penne pasta The perfect shape to hold onto that creamy sauce.
- 1 cup heavy cream To create that luscious, creamy sauce.
- 1 cup Monterey Jack cheese shredded, it’s the star of the sauce.
- 1/2 cup grated Parmesan cheese Adds a touch of saltiness and depth of flavor.
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Step 1: Start by cooking the penne pasta according to the package instructions. Once it’s al dente, drain it and set it aside.
- Step 2: While the pasta cooks, season your chicken breasts with Cajun seasoning, along with salt and pepper.
- Step 3: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for about 6-7 minutes on each side until browned and cooked through. Remove the chicken from the skillet and slice it into strips.
- Step 4: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Step 5: Reduce the heat to medium and pour in the heavy cream. Stir to combine and let it come to a gentle simmer.
- Step 6: Add in the Monterey Jack cheese and Parmesan cheese. Stir until melted and the sauce is smooth.
- Step 7: Toss the cooked penne pasta into the sauce, followed by the sliced chicken. Mix until combined.
- Step 8: Serve hot, garnished with chopped parsley.