This Cajun Cream Cheese Chicken Pasta Bake combines tender chicken, pasta, and a rich, creamy sauce infused with vibrant Cajun spices. This comforting one-pan dish delivers warm, spicy flavors balanced perfectly by creamy cheese and sweet bell peppers.
Perfect for busy weeknights or family dinners, this bake is both hearty and satisfying. The bubbling golden cheese topping invites you in for a cozy, delectable meal everyone will love.
- Rich, creamy sauce perfectly balances spicy Cajun seasoning for a flavorful bite in every forkful.
- One-pan preparation simplifies cooking and cleanup, ideal for busy evenings.
- Flexible recipe adaptable to your spice preference and ingredient substitutions.
- Hearty and filling with generous portions of protein, cheese, and pasta.
Ingredients
- Penne or rotini pasta: 12 ounces of sturdy pasta shapes that hold the creamy sauce beautifully.
- Chicken breasts: Two large breasts cubed to tender, juicy bite-sized pieces.
- Cajun seasoning: One tablespoon of a bold spice blend bringing warmth and a gentle heat to the chicken.
- Olive oil: Two tablespoons for sautéing chicken and veggies to develop flavor and prevent sticking.
- Onion: One small, diced to provide subtle sweetness and depth to the sauce.
- Red bell pepper: One diced, adding color, crunch, and a mild sweet contrast to the spices.
- Garlic cloves: Three minced, bringing aromatic richness and a savory layer to the dish.
- Cream cheese: Eight ounces softened for creating a luxuriously smooth and tangy creamy sauce.
- Heavy cream: One cup to enrich the sauce, giving it silky texture and positive mouthfeel.
- Chicken broth: One cup adds moisture and umami, lightening the richness and blending flavors.
- Shredded cheddar cheese: One cup, sharp and melty for gooey goodness and golden topping.
- Grated Parmesan cheese: Half a cup for a nutty, salty undertone balancing the creaminess.
- Paprika: One teaspoon provides smoky warmth and enhances the dish’s color appeal.
- Salt and pepper: To taste, essential for seasoning every component perfectly.
- Chopped parsley (optional): Fresh herb garnish adding a pop of color and brightness to finish.
Instructions
- Preheat your oven
Set your oven to 375°F (190°C) to ensure it reaches the ideal temperature while you prepare the ingredients. This helps achieve a perfectly golden and bubbly bake.
- Cook the pasta
Boil the pasta in salted water following package instructions until al dente. Drain thoroughly; slightly firm pasta prevents mushiness after baking.
- Cook and season the chicken
Heat olive oil in a large skillet over medium heat. Add the cubed chicken tossed in Cajun seasoning, cooking until browned and cooked through, about 5 to 7 minutes. This step locks in spice flavor and achieves a juicy texture.
- Sauté the vegetables
In the same skillet, add diced onion, red bell pepper, and garlic. Cook for 3-4 minutes until softened and fragrant, building the flavor base for the creamy sauce.
- Create the creamy sauce
Stir softened cream cheese into the skillet, melting it evenly to create a smooth consistency. Then pour in heavy cream and chicken broth, stirring gently. Add shredded cheddar, Parmesan, paprika, salt, and pepper, cooking until the cheese melts and sauce is rich and creamy.
- Combine chicken and pasta with sauce
Return the cooked chicken to the skillet and fold in the drained pasta. Mix well so every piece is coated with the luscious sauce, ensuring balanced flavor in every bite.
- Transfer to baking dish
Grease a 9×13-inch baking dish lightly and pour in the pasta mixture, spreading evenly. This preps the casserole for baking to develop a golden crust.
- Bake to perfection
Bake uncovered for 20 to 25 minutes until the top is bubbling and turns an appealing golden brown, indicating that it’s perfectly heated through and ready to serve.
- Garnish and serve
Sprinkle chopped parsley over the warm bake for a fresh finishing touch and serve immediately to enjoy the creamy, spicy flavors at their best.
- Increase Cajun seasoning or add cayenne pepper if you desire more heat and boldness.
- Swap heavy cream for half-and-half to reduce fat while keeping creaminess.
- The dish can be prepped a day ahead; add extra baking time if baking chilled.
- Use a 9×13-inch dish for even cooking and perfect texture throughout.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy texture and flavors.
Serving Suggestions
This pasta bake pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. Serve with crusty bread to soak up the extra creamy sauce.
- Use room temperature cream cheese for faster melting and a smoother sauce.
- Cook pasta just shy of al dente; it will finish cooking and absorb sauce during baking.
- To avoid drying out, cover the dish with foil for the first 15 minutes of baking if using lean chicken breast.
FAQs
- Can I use different pasta shapes?
Yes, penne or rotini work best as they hold sauce well, but other sturdy pasta like fusilli or rigatoni can be substituted.
- How spicy is this dish?
It has a moderate heat level from the Cajun seasoning which can be adjusted by adding more seasoning or cayenne pepper.
- Can I make this gluten-free?
Absolutely. Use gluten-free pasta and ensure your Cajun seasoning and broth are gluten-free to accommodate dietary needs.
- Is this recipe freezer-friendly?
It’s best enjoyed fresh but can be frozen after baking. Thaw completely and reheat gently for best results.
- What can I substitute for heavy cream?
Half-and-half or whole milk mixed with a bit of flour can be used as a lighter alternative but may alter richness slightly.
- Can I use pre-cooked chicken?
Yes, pre-cooked or rotisserie chicken can be added in the final combining step to save time.
- What if I don’t have cream cheese?
A mixture of cream and sour cream can be a substitute but cream cheese adds unique tang and thick texture.
Cajun Cream Cheese Chicken Pasta
Equipment
- 1 large skillet
- 1 9x13-inch baking dish greased
Ingredients
- 12 oz penne or rotini pasta
- 2 chicken breasts cubed
- 1 tablespoon Cajun seasoning
- 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
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley optional for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and Cajun seasoning, cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, sauté onion, red bell pepper, and garlic until softened, about 3–4 minutes.
- 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 shredded cheddar, Parmesan, paprika, salt, and pepper. Cook until sauce is creamy and cheese is melted.
- Return chicken to skillet and add drained pasta, mixing to combine all ingredients.
- Transfer mixture to greased 9x13-inch baking dish.
- Bake for 20–25 minutes, until top is golden and bubbly.
- Garnish with chopped parsley if desired and serve hot.
Notes
- Add extra Cajun seasoning or cayenne for more heat.
- Substitute half-and-half for heavy cream to reduce richness.
- Prepare in advance and refrigerate before baking; increase baking time if chilled.
