Creamy Cajun Chicken Pasta Bake
Creamy Cajun Chicken Pasta Bake
Creamy Cajun Chicken Pasta Bake combines penne pasta, diced chicken, cajun seasoning in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Penne pasta — 12 oz dry
- Diced chicken — 1 1/2 lb, boneless and skinless
- Cajun seasoning — 1 tablespoon, or to taste
- Bell peppers — 1 large, diced
- Heavy cream — 1 1/2 cups
- Cream cheese — 4 oz, softened
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Salt, to taste after adding sauces and cheese
- 1 tablespoon neutral cooking oil, as needed
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Cut the chicken into even bite-size pieces and cook it thoroughly before assembly, using a little neutral oil for the skillet if needed. Bone-in chicken is not a direct substitute for the boneless pieces in this version.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente.
- In a skillet, cook the diced chicken and bell peppers together with cajun spices until the chicken is fully cooked and the peppers are tender.
- In a separate saucepan, melt the cream cheese and heavy cream until smooth, then add it to the chicken and pepper mixture. Toss everything together until well combined.
- Mix in the cooked penne pasta, ensuring every noodle is coated in that creamy goodness.
- Transfer the mixture to a baking dish and sprinkle cheddar cheese on top.
- Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
- Serve hot and
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
- Taste the cooked filling before adding more seasoning. Bottled sauces, seasoning blends and cheeses vary in salt and heat, so season gradually.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Cajun Chicken Pasta Bake
Ingredients
Main Ingredients
- 12 oz Penne pasta Dry
- 1.5 lb Diced chicken Boneless and skinless
- 1 tablespoon Cajun seasoning Or to taste
- 1 large Bell peppers Diced
- 1.5 cups Heavy cream
- 4 oz Cream cheese Softened
- 1.5 cups Cheddar cheese Shredded or thinly sliced
- Salt To taste after adding sauces and cheese
- 1 tablespoon Neutral cooking oil As needed
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until just under al dente, then drain.
- In a skillet, cook the diced chicken and bell peppers together with cajun spices until the chicken is fully cooked and the peppers are tender.
- In a separate saucepan, melt the cream cheese and heavy cream until smooth, then add it to the chicken and pepper mixture. Toss everything together until well combined.
- Mix in the cooked penne pasta, ensuring every noodle is coated in the creamy mixture.
- Transfer the mixture to a baking dish and sprinkle cheddar cheese on top.
- Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
- Serve hot and continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
