Ingredients

Kosher salt

16 oz. penne pasta

4 (6-oz.) boneless, skinless chicken breasts

1 tbsp. Cajun seasoning (plus more for sprinkling if desired)

1 tbsp. extra-virgin olive oil

3 tbsp. unsalted butter

1/2 tsp. dried oregano

1 1/2 tsp. garlic powder, divided

4 (1″-thick) slices French or Italian bread

1 1/2 c. heavy cream

1 1/2 c. low-sodium chicken broth

8 oz. cream cheese, room temperature, cut into 1″ cubes

4 oz. Parmesan, finely grated (about 2 cups), plus more for serving

1/2 tsp. freshly ground black pepper

Instructions

Step 1: Arrange a rack in the upper third of the oven and preheat to 400°F. In a large pot of boiling salted water, cook the penne pasta according to package directions until al dente. Drain and set aside.

Step 2: Pat the chicken breasts dry with paper towels and season them all over with Cajun seasoning. Heat olive oil in a large, deep skillet over medium heat. Cook the chicken, turning occasionally, until browned and cooked through (an instant-read thermometer should register 165°F), about 5 to 6 minutes per side. Transfer chicken to a cutting board and cover with foil to keep warm. Do not wipe out the skillet.

Step 3: Melt the butter in a small microwave-safe bowl. Stir in dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Brush both sides of the bread slices with the garlic butter. Arrange the bread on a baking sheet and place it on the top rack of the oven.

Step 4: Toast the bread, turning halfway through, until browned and fragrant, about 8 to 10 minutes.

Step 5: While the bread is toasting, return the skillet to medium-high heat and bring the heavy cream, chicken broth, and remaining 1 teaspoon garlic powder to a simmer. Reduce heat to medium-low and whisk in the cream cheese, Parmesan, and black pepper. Cook, stirring frequently, until the sauce slightly thickens, about 2 to 3 minutes. Remove from heat and season with salt if needed. Toss the cooked pasta in the sauce until evenly coated.

Step 6: Slice the cooked chicken and divide the pasta among plates. Arrange chicken on top of the pasta, sprinkle with extra Parmesan, and serve alongside the garlic butter toast.

Tips & Variations

Use freshly grated Parmesan for the best flavor and smooth sauce texture.

For extra heat, add a pinch of cayenne pepper to the Cajun seasoning or sprinkle crushed red pepper flakes over the finished dish.

Substitute fettuccine or rigatoni for penne if preferred.

Leftover pasta can be reheated gently on the stovetop with a splash of cream or broth to loosen the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave, adding a little chicken broth or cream to restore sauce creaminess if needed. The garlic butter toast is best served fresh but can be warmed briefly in the oven.

FAQs

Can I use a different protein instead of chicken?

Yes, shrimp or sausage make great alternatives and pair well with the Cajun sauce. Adjust cooking times accordingly.

Is this recipe very spicy?

This version has a mild to moderate Cajun spice level. You can adjust the seasoning and add more or less Cajun spice or cayenne pepper to suit your heat preference.