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.
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.