Cajun Ranch Chicken Penne in Four-Cheese Cajun Cream

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside./nStep 2 Season the chicken with Cajun seasoning, ranch seasoning, smoked paprika, salt, and black pepper./nStep 3 Heat olive oil in a large skillet over medium-high heat and add the chicken./nStep 4 Cook for 5–7 minutes until golden brown and fully cooked. Remove and set aside./nStep 5 In the same skillet, reduce heat to medium and add butter and minced garlic. Sauté for 1 minute until fragrant./nStep 6 Return chicken to the skillet and toss in the garlic butter. Set aside./nStep 7 In a saucepan, melt butter over medium heat and pour in heavy cream./nStep 8 Stir in cheddar, Parmesan, mozzarella, and Monterey Jack cheese until fully melted and smooth./nStep 9 Add Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Mix well./nStep 10 Add cooked penne to the sauce and toss until fully coated./nStep 11 Plate the creamy pasta and top with Cajun ranch chicken./nStep 12 Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain the sauce’s creamy texture. Reheat chicken separately in a skillet to keep it tender and flavorful.