Smoky chipotle tomato cream penne & Cajun chicken

This creamy, smoky chipotle tomato penne with Cajun chicken is the perfect weeknight dinner when you want restaurant vibes without leaving home. It’s made with pantry staples—tomato paste, heavy cream, broth, and penne—plus a few spices that turn everything bold and chef-level. Pair it with a crisp side salad (I used my pickle-brine Italian dressing!) and you’ve got a full plate for under $10.

📝 Recipe

Ingredients (Serves ~4)

For the Chicken:

• 1–1.5 lb chicken breasts

• 1 1/2 tsp Cajun or chipotle seasoning

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4–1/2 tsp cayenne pepper (optional)

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1–2 tbsp oil for searing

For the Pasta & Sauce:

• 12 oz penne pasta

• 1 small yellow onion, diced

• 2–3 tbsp tomato paste

• 1 cup heavy cream

• 1–1 1/4 cups chicken broth

• 3–4 cloves minced garlic (or 1 1/2 tsp jarred)

• 1/2–3/4 cup grated Parmesan cheese

• 1 tbsp butter

• 1/2 tsp Cajun or chipotle seasoning

• 1/2 tsp dried Italian seasoning or oregano

• Pinch red pepper flakes (optional)

• Salt and black pepper to taste

Instructions

1. Season and Sear the Chicken

Pat chicken breasts dry. If thick, slice horizontally into cutlets for even cooking. Mix Cajun/chipotle seasoning, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl, then rub all over chicken.[lemon8-app +2]

Heat 1–2 tbsp oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through (165°F internal temp). Transfer to a plate to rest. Don’t clean the pan—those browned bits = flavor!

Once cooled slightly, slice into strips or bite-sized pieces.

2. Cook the Penne

Bring a large pot of salted water to a boil. Add penne and cook until just shy of al dente (1–2 minutes less than package directions). Reserve 1 cup pasta water, then drain.

3. Build the Smoky Tomato Cream Sauce

In the same skillet used for chicken, reduce heat to medium. Add butter and a splash of oil if pan is dry.

Add diced onion and cook 4–6 minutes until softened and lightly golden.

Add minced garlic and cook 30–60 seconds until fragrant.

Squeeze in 2–3 tbsp tomato paste and cook 1–2 minutes, stirring, until it darkens and smells sweet-savory.

Slowly whisk in 1 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes.

Lower heat to medium-low and stir in heavy cream. Season with Cajun/chipotle seasoning, Italian seasoning, red pepper flakes (optional), salt, and pepper.

Simmer gently 3–5 minutes until sauce thickens slightly.

Finish with Parmesan, Penne, and Chicken

Add Parmesan a little at a time, stirring until melted and sauce is smooth and glossy.

Add drained penne to the skillet and toss to coat. If too thick, add reserved pasta water 2–4 tbsp at a time until creamy and silky.

Fold in sliced Cajun chicken so it’s evenly distributed through the pasta.

Taste and adjust: more salt, pepper, or heat as needed.

🤌#dinnerrecipe