Cajun Cream Cheese Chicken Pasta Bake
A delightful casserole combining zesty Cajun flavors with creamy, cheesy goodness, perfect for family dinners or potluck gatherings.
Ingredients
Pasta and Chicken
- 12 oz penne or rotini pasta Choose your preferred pasta shape.
- 2 pieces chicken breasts, cubed Can substitute with shrimp or andouille sausage.
- 1 tablespoon Cajun seasoning Adjust to taste.
Vegetables and Aromatics
- 1 tablespoon olive oil For sautéing the chicken and vegetables.
- 1 small onion, diced
- 1 piece red bell pepper, diced
- 3 cloves garlic, minced
Sauce
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup chicken broth Can use vegetable broth for a vegetarian version.
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions, then drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and Cajun seasoning, cooking until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, add onion, red bell pepper, and minced garlic. Cook for about 3-4 minutes until softened.
- Add cream cheese to the skillet and stir until melted and combined.
- Pour in heavy cream and chicken broth, stirring to create a smooth sauce. Stir in cheddar cheese, grated Parmesan, paprika, salt, and pepper. Continue to cook until creamy.
- Return the cooked chicken to the skillet and add drained pasta, mixing everything together.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Bake for 20–25 minutes, until the top is golden and bubbly.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Can also be frozen for up to 2–3 months. To reheat, thaw and warm in the oven.