Can I use a different type of pasta for this recipe?

Yes! While penne is recommended for its texture and shape, you can use other pasta types like rotini, rigatoni, or even fettuccine. Just ensure it holds up well to a creamy sauce.

Is this recipe very spicy?

The spice level is mild to moderate due to the Cajun seasoning. You can reduce or increase the amount of Cajun seasoning or add crushed red pepper flakes based on your heat preference.

Can I make this recipe ahead of time?

Yes. You can prepare the dish in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce.

Can I substitute Velveeta with another cheese?

You can use other processed cheeses or a combination of cheddar and American cheese. However, Velveeta gives the sauce its signature creamy and smooth texture.

Is this dish freezer-friendly?

This dish can be frozen, but the texture of the cheese sauce may change slightly when reheated. For best results, freeze in portions and thaw overnight in the fridge before reheating.

Cheesy Garlic Cajun Chicken Pasta Recipe

Name: Cheesy Garlic Cajun Chicken Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into cubes; 2 tablespoons olive oil; 2 tablespoons Cajun seasoning; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; 12 oz penne pasta; 4 tablespoons butter; 4 cloves garlic, minced; ¼ cup all-purpose flour; 3 cups whole milk; 8 oz Velveeta cheese, cubed; 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; Salt and black pepper, to taste; Fresh parsley or chopped chives (optional, for garnish)

Description

This cheesy garlic Cajun chicken pasta is a bold, creamy, and flavorful dish made with tender chicken, penne pasta, and a rich Cajun-spiced cheese sauce. It’s the perfect comfort food for busy weeknights or casual gatherings.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
12 oz penne pasta
4 tablespoons butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley or chopped chives (optional, for garnish)

Instructions

Bring a large pot of salted water to a boil. Add penne and cook until just al dente. Reserve ½ cup of pasta water, then drain and set aside.
In a bowl, toss chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.
Heat a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked through. Transfer to a plate.
In the same skillet, reduce heat to medium. Melt butter and sauté minced garlic for 1 minute until fragrant.
Sprinkle in the flour and whisk constantly to form a smooth roux. Cook for 1–2 minutes without browning.
Gradually whisk in the milk and simmer for 3–5 minutes until thickened.
Reduce heat and stir in Velveeta and cream cheese until melted and smooth.
Add mozzarella and Parmesan, stirring until fully incorporated. Season with salt and pepper.
Return the chicken and pasta to the skillet. Toss to coat everything evenly in the sauce. Add reserved pasta water if needed.
Warm through for 1–2 minutes. Garnish with parsley or chives and serve hot.

Notes

Adjust Cajun seasoning for spice preference.
Use gluten-free pasta and flour for a gluten-free version.
Store leftovers in an airtight container for up to 4 days.
To reheat, add a splash of milk or water to restore creaminess.
Use shredded cheddar or pepper jack if Velveeta is unavailable.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American, Cajun

Nutrition

Serving Size: 1 serving
Calories: 685
Sugar: 6g
Sodium: 980mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 2g
Protein: 37g
Cholesterol: 120mg