Description
Cajun Cream Cheese Chicken Pasta Bake is a creamy, spicy, and hearty dish perfect for weeknight dinners or feeding a crowd. Tender pasta is coated in a rich, cheesy sauce with a Cajun kick, tossed with seasoned chicken, and baked to perfection.
Ingredients
Units
Scale
For the Chicken:
- 2 cups cooked chicken, shredded or diced
- 1 tbsp Cajun seasoning
For the Pasta:
- 12 oz penne or rigatoni pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1/2 cup diced onion
For the Sauce:
- 1 (8 oz) block cream cheese, softened
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp Cajun seasoning (adjust for spice level)
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper, to taste
For Topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the Chicken:
- Toss the cooked chicken with 1 tablespoon of Cajun seasoning and set aside.
- Prepare the Vegetables:
- In a large skillet, heat olive oil over medium heat. Sauté the garlic, bell pepper, and onion until softened, about 3–4 minutes.
- Make the Sauce:
- Add the cream cheese to the skillet and stir until melted and smooth.
- Gradually stir in the heavy cream and chicken broth, whisking until combined.
- Mix in the cheddar cheese, mozzarella cheese, Cajun seasoning, smoked paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Combine:
- Add the cooked pasta and seasoned chicken to the sauce. Toss until everything is evenly coated.
- Assemble the Bake:
- Transfer the pasta mixture to the prepared baking dish. Sprinkle the top with mozzarella cheese and Parmesan cheese.
- Bake:
- Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 1–2 minutes at the end.
- Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with chopped parsley, if desired, and serve warm.
Notes
- For extra heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Use rotisserie chicken for convenience or substitute with shrimp for a seafood twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.