Creamy Cajun Chicken and Corn Penne

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen corn
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp Cajun seasoning
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• Hot sauce, optional

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add diced onion and minced garlic, sauté until softened.
4. 4 Add chicken pieces and Cajun seasoning, cook until chicken is no longer pink.
5. 5 Stir in frozen corn, chicken broth, and bring to a simmer.
6. 6 Reduce heat to low, stir in heavy cream and Parmesan cheese until sauce thickens.
7. 7 Combine cooked penne with the creamy chicken mixture in the skillet, toss to coat.
8. 8 Season with salt and pepper to taste, garnish with fresh parsley and a dash of hot sauce if desired.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon

Variations

• Add sautéed bell peppers for extra color and crunch.
• Substitute shrimp for chicken for a seafood twist.

Substitutions

• Use milk instead of heavy cream for a lighter option.
• Substitute gluten-free penne for a gluten-free version.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For extra spice, add more Cajun seasoning to taste.
• Use fresh corn in summer for a sweeter flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or broth.

Serving Suggestions

• Serve with a crisp green salad and garlic bread.
• Pairs well with a chilled glass of Chardonnay.

FAQ