Cajun Cream Cheese Chicken Pasta Bake Recipe

This creamy, spicy pasta bake blends Cajun-seasoned chicken with rich cream cheese and melting cheddar — a weeknight winner that feels like comfort food but comes together fast. It’s perfect for feeding a family, taking to a potluck, or making ahead for easy reheats. If you like a balance of smoky heat and silky sauce, this is the kind of casserole that becomes a repeat request at the table — a bit like the crowd-pleasing crunch you get with my favorite baked crunchy hot honey chicken.

Why you’ll love this dish

This bake hits several sweet spots: quick prep, pantry-friendly ingredients, and a sauce that clings beautifully to penne or rotini. It’s rich without being fussy, and you can easily scale it up for gatherings.

“A family favorite—cheesy, slightly spicy, and the leftovers reheat like a dream.”

Reasons to try it:

• Fast protein + pasta one-dish meal (about 40–50 minutes total).
• Kid-friendly texture with optional heat control.
• Great for make-ahead meals and potlucks.

The cooking process explained

Before you cook, here’s what happens: you cook the pasta to al dente, brown seasoned cubed chicken in a skillet, soften aromatics (onion, pepper, garlic), melt in cream cheese, then add cream and broth to build a silky sauce. Stir in cheddar and Parmesan, combine with the pasta and chicken, bake until bubbly and golden. Total active hands-on time is about 20–30 minutes.

Key checkpoints:

• Preheat oven to 375°F (190°C).
• Cook pasta al dente — it will finish in the oven.
• Ensure chicken reaches 165°F (74°C) internal temperature for safety.
• Bake 20–25 minutes until the top is golden and the sauce is bubbly.

What you’ll need

• 12 oz penne or rotini pasta (penne holds sauce well; rotini offers more surface area).
• 2 boneless skinless chicken breasts, cubed.
• 1 tablespoon Cajun seasoning (adjust to taste).
• 2 tablespoons olive oil.
• 1 small onion, diced.
• 1 red bell pepper, diced.
• 3 cloves garlic, minced.
• 8 oz cream cheese, softened.
• 1 cup heavy cream.
• 1 cup chicken broth (low-sodium if you prefer).
• 1 cup shredded cheddar cheese (sharp cheddar adds flavor).
• ½ cup grated Parmesan cheese.
• 1 teaspoon paprika (smoked paprika for extra depth).
• Salt and freshly ground black pepper, to taste.
• Chopped parsley (optional, for garnish).

Ingredient notes and swaps:

• For a lighter version, use half-and-half instead of heavy cream and reduce cream cheese to 6 oz; the texture will be slightly less rich.
• Use rotisserie chicken to save time — omit the browning step and fold shredded chicken into the sauce.
• Gluten-free pasta works fine; cook according to package instructions and monitor for doneness.

Step-by-step instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook 12 oz pasta in salted boiling water until al dente. Drain and set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss cubed chicken with 1 tablespoon Cajun seasoning. Add chicken to the skillet and cook 5–7 minutes, stirring occasionally, until browned and cooked through (165°F internal). Remove chicken to a plate.
4. In the same skillet, add diced onion and red bell pepper. Sauté 3–4 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
5. Lower heat and add 8 oz softened cream cheese. Stir until it melts into the vegetables.
6. Pour in 1 cup heavy cream and 1 cup chicken broth, stirring to create a smooth sauce. Add 1 cup shredded cheddar, ½ cup grated Parmesan, 1 teaspoon paprika, salt, and pepper. Stir until the cheeses melt and the sauce is creamy.
7. Return the cooked chicken to the skillet. Add the drained pasta and toss gently to coat everything evenly.
8. Transfer the mixture to the prepared 9×13-inch baking dish. Smooth the top and sprinkle a little extra cheddar or Parmesan if you like.
9. Bake 20–25 minutes until the top is golden and bubbly. Let rest 5 minutes before serving. Garnish with chopped parsley if desired.

How to plate and pair

Serve straight from the baking dish for a family-style presentation or spoon portions onto warm plates for a cleaner look. This casserole pairs well with:

• A bright green salad (arugula, lemon vinaigrette) to cut through the richness.
• Roasted broccoli or green beans tossed with lemon and garlic.
• Crusty bread or garlic bread to scoop up sauce.

If you want a crunchy, handheld side inspiration for casual meals, try this Chick-fil-A crispy chicken sandwich copycat recipe as a fun accompaniment for gatherings.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: For a single portion, microwave covered for 1–2 minutes, stirring halfway. For a casserole, reheat covered at 350°F (175°C) for 15–20 minutes until warmed through; uncover for the last 5 minutes to refresh the top.
  Food safety: always reheat to at least 165°F (74°C) and discard any leftovers left at room temperature longer than 2 hours.

Pro chef tips

• Don’t overcook the pasta: undercook by 1–2 minutes if you prefer a firmer bite after baking.
• Soften cream cheese at room temperature for easier melting and a silkier sauce.
• If the sauce seems too thin, simmer a few minutes to reduce; if too thick, stir in a splash more chicken broth.
• Taste and adjust seasoning after adding cheeses — they add salt, so add extra salt sparingly.
• For evenly browned tops, switch the oven to broil for 1–2 minutes at the end, watching closely.

Creative twists

• Spicy: Add ½–1 teaspoon cayenne or chopped jalapeño with the onions for more heat.
• Smoky: Use smoked paprika and a bit of smoked gouda in place of some cheddar.
• Veggie-forward: Swap chicken for roasted cauliflower or chickpeas for a vegetarian option. Use vegetable broth.
• Lighter dairy-free: Replace cream and cream cheese with full-fat coconut milk and dairy-free cream cheese; use nutritional yeast for cheesy flavor.
• One-pot shortcut: Brown chicken and aromatics, add uncooked pasta with extra broth (about 1½ cups), cover and simmer until pasta is tender, then finish with cheeses — skip the bake.

Common questions

Q: Can I make this ahead and bake later?
A: Yes. Assemble the mixture, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if cold from the fridge.

Q: What cheese can I substitute for cheddar?
A: Monterey Jack, Colby, or a mild mozzarella work. For sharper flavor, use sharp cheddar or a mix with Gruyère.

Q: Is there a gluten-free option?
A: Absolutely—use a good-quality gluten-free penne or rotini and follow package cooking times. Ensure your Cajun seasoning and broth are gluten-free.

Q: How can I reduce the calories but keep flavor?
A: Use 2% milk or half-and-half instead of heavy cream, reduce cream cheese by 2 oz, and use reduced-fat cheddar. Increase veggies to keep volume up.

Q: My sauce separated — how can I fix it?
A: Remove from heat and whisk in a splash of warm broth or milk slowly to re-emulsify. Avoid boiling once the cheeses have melted; simmer gently instead.

If you want more casserole-style comfort recipes, try exploring other savory bakes on the site for inspiration.

Creamy Cajun Chicken Pasta Bake

A creamy, spicy pasta bake featuring Cajun-seasoned chicken, rich cream cheese, and melting cheddar, perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Casserole, Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 600 kcal

Ingredients

  

Pasta and Chicken

• 12 oz penne or rotini pasta (penne holds sauce well; rotini offers more surface area)
• 2 pieces boneless skinless chicken breasts, cubed
• 1 tablespoon Cajun seasoning (adjust to taste)

Vegetables

• 1 small onion, diced
• 1 piece red bell pepper, diced
• 3 cloves garlic, minced

Sauce Ingredients

• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1 cup chicken broth (low-sodium if preferred)
• 1 cup shredded cheddar cheese (sharp cheddar adds flavor)
• ½ cup grated Parmesan cheese
• 1 teaspoon paprika (smoked paprika for extra depth)
• Salt and freshly ground black pepper (to taste)

Garnish

• Chopped parsley (optional, for garnish)

Instructions

 

Preparation

• Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Cook the pasta in salted boiling water until al dente, then drain and set aside.
• Heat olive oil in a large skillet over medium heat. Toss cubed chicken with Cajun seasoning.
• Add chicken to the skillet and cook 5–7 minutes, stirring occasionally, until browned and cooked through (165°F internal). Remove chicken to a plate.
• In the same skillet, add the onion and red bell pepper. Sauté for 3–4 minutes until softened.
• Add minced garlic and cook for 30 seconds until fragrant.

Sauce Preparation

• Lower heat and add softened cream cheese to the vegetables. Stir until melted.
• Pour in heavy cream and chicken broth, stirring to create a smooth sauce.
• Add shredded cheddar, grated Parmesan, paprika, salt, and pepper to the skillet. Stir until the cheeses melt and the sauce is creamy.

Combining and Baking

• Return the cooked chicken to the skillet. Add the drained pasta and toss gently to coat everything evenly.
• Transfer the mixture to the prepared baking dish. Smooth the top and sprinkle extra cheddar or Parmesan if desired.
• Bake for 20–25 minutes until the top is golden and bubbly.
• Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

For a lighter version, use half-and-half instead of heavy cream and reduce cream cheese to 6 oz. Don't overcook the pasta — undercook by 1-2 minutes if you prefer a firmer bite after baking.

Keyword Cajun Chicken Pasta, Comfort Food, Family Meal, Pasta Bake, Quick dinner