What the heck is this?
Y’all ready for this? We’re talking about a pasta bake that’s basically a warm hug from Louisiana wrapped in melted cheese. This isn’t just dinner — this is the kind of meal that makes your neighbors “accidentally” show up around dinnertime. We’ve got tender chicken swimming in the creamiest, most ridiculously flavorful sauce that’s got just enough Cajun kick to wake up your taste buds without setting your mouth on fire.
This bad boy is comfort food on steroids. Think mac and cheese’s cooler older sibling who went to New Orleans for spring break and came back with ATTITUDE. The cream cheese makes everything silky smooth, the Cajun seasoning brings the party, and that golden bubbly cheese on top? Chef’s kiss. This is the kind of casserole that gets requested for potlucks, family reunions, and Tuesday nights when you need something that tastes like you spent all day cooking but really took like 45 minutes.
Why You’ll Love This Recipe
- One-dish wonder that feeds a crowd (or your family with plenty of leftovers)
- Creamy, dreamy sauce that doesn’t require a culinary degree
- Just spicy enough to be interesting, not scary
- Makes your kitchen smell like a fancy Creole restaurant
- Freezes beautifully for those “oh crap, what’s for dinner?” moments
- Uses simple ingredients you can actually pronounce
- Guaranteed to make everyone think you’re a kitchen genius
The Good Stuff You’ll Need
For the Pasta & Chicken:
- 12 oz penne pasta (or whatever tube-shaped pasta you’ve got)
- 2 lbs boneless skinless chicken breasts, cut into bite-sized chunks
- 2 tbsp Cajun seasoning (divided)
- 2 tbsp olive oil
- Salt and pepper to taste
For the Creamy Magic Sauce:
- 8 oz cream cheese, softened (don’t skip the softening part, trust me)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (or less if you’re scared)
- 1 can diced tomatoes, drained
For the Cheesy Top:
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup green onions, chopped (for garnish)
- Extra Cajun seasoning for sprinkling
Let’s Do This
Step 1: Pasta Prep
Preheat your oven to 375°F. Cook pasta according to package directions until JUST al dente (it’s gonna cook more in the oven, so don’t get crazy). Drain and set aside. Grease a 9×13 baking dish like your life depends on it.
Step 2: Chicken Time
Season those chicken chunks with 1 tbsp Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Don’t overcrowd the pan — work in batches if you need to. Set chicken aside.
Step 3: Veggie Magic
In the same skillet (don’t clean it — all that chicken flavor is GOLD), melt butter over medium heat. Add diced onion and bell peppers. Cook until they start getting soft and sweet, about 5-6 minutes. Add garlic and cook for another minute until it smells like heaven.
Step 4: Sauce Boss Mode
Lower the heat and add that softened cream cheese, stirring until it melts and gets all smooth. Slowly whisk in heavy cream, then chicken broth. Add remaining Cajun seasoning, smoked paprika, and cayenne. Let it simmer for about 5 minutes until it thickens up nicely. Stir in drained tomatoes.
Step 5: Assembly Time
In your greased baking dish, combine cooked pasta, chicken, and that gorgeous sauce. Mix it all up until everything’s coated and happy. Top with both cheeses and sprinkle with a little extra Cajun seasoning because we’re not playing around here.
Step 6: Bake to Bubbly Perfection
Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until the cheese is golden and bubbly and you can’t stand waiting anymore. Let it rest for 5 minutes (this is the hardest part), then garnish with green onions.
Serving Suggestions
This beast stands on its own, but if you want to get fancy, serve it with some crusty French bread for sauce-sopping and a simple green salad to pretend you’re being healthy.
Want to make it a party? Add some crispy bacon crumbles on top or serve with hot sauce on the side for the brave souls.
Switch It Up
Seafood Vibes: Swap chicken for shrimp or crawfish (add them in the last 10 minutes of baking).
Veggie Version: Skip the meat and add mushrooms, zucchini, and extra bell peppers.
Spice It Up: Add diced jalapeños or a splash of hot sauce to the cream sauce.
Make It Lighter: Use half-and-half instead of heavy cream and reduce the cheese (but why would you want to?).
Make-Ahead Tips
This is meal prep GOLD. You can:
- Assemble the whole thing (minus the cheese topping) up to 24 hours ahead
- Freeze the assembled casserole for up to 3 months (thaw overnight before baking)
- Cook the chicken and make the sauce a day ahead, then just assemble and bake
Leftovers keep for 4-5 days in the fridge and reheat beautifully in the oven at 350°F for about 20 minutes.
Questions People Actually Ask
Q: Can I use rotisserie chicken? A: Absolutely! Just shred about 3 cups and mix it in with the sauce. Skip the whole chicken-cooking step.
Q: What if I can’t find Cajun seasoning? A: Make your own! Mix 1 tbsp paprika, 1 tsp each of garlic powder, onion powder, oregano, thyme, and 1/2 tsp each of cayenne and black pepper.
Q: Can I make this without cream cheese? A: You could, but you’d be missing out on the silky magic. Try sour cream instead, but add it off the heat so it doesn’t curdle.
Q: Help! It’s too spicy! A: Add more cream or a dollop of sour cream to cool things down. Next time, go easier on the cayenne.
Q: Can I use different pasta shapes? A: Sure! Just stick with something that has nooks and crannies to hold all that sauce. Rigatoni, shells, or rotini work great.
Print
Cajun Cream Cheese Chicken Pasta Bake That’ll Make You Forget Your Own Name
- Total Time: 1 hour
- Yield: 8–10 1x
Description
Y’all ready for this? We’re talking about a pasta bake that’s basically a warm hug from Louisiana wrapped in melted cheese. This isn’t just dinner — this is the kind of meal that makes your neighbors “accidentally” show up around dinnertime. We’ve got tender chicken swimming in the creamiest, most ridiculously flavorful sauce that’s got just enough Cajun kick to wake up your taste buds without setting your mouth on fire.
This bad boy is comfort food on steroids. Think mac and cheese’s cooler older sibling who went to New Orleans for spring break and came back with ATTITUDE. The cream cheese makes everything silky smooth, the Cajun seasoning brings the party, and that golden bubbly cheese on top? Chef’s kiss. This is the kind of casserole that gets requested for potlucks, family reunions, and Tuesday nights when you need something that tastes like you spent all day cooking but really took like 45 minutes.
Ingredients
For the Pasta & Chicken:
- 12 oz penne pasta (or whatever tube-shaped pasta you’ve got)
- 2 lbs boneless skinless chicken breasts, cut into bite-sized chunks
- 2 tbsp Cajun seasoning (divided)
- 2 tbsp olive oil
- Salt and pepper to taste
For the Creamy Magic Sauce:
- 8 oz cream cheese, softened (don’t skip the softening part, trust me)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (or less if you’re scared)
- 1 can diced tomatoes, drained
For the Cheesy Top:
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup green onions, chopped (for garnish)
- Extra Cajun seasoning for sprinkling
Instructions
Preheat your oven to 375°F. Cook pasta according to package directions until JUST al dente (it’s gonna cook more in the oven, so don’t get crazy). Drain and set aside. Grease a 9×13 baking dish like your life depends on it.
Season those chicken chunks with 1 tbsp Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Don’t overcrowd the pan — work in batches if you need to. Set chicken aside.
In the same skillet (don’t clean it — all that chicken flavor is GOLD), melt butter over medium heat. Add diced onion and bell peppers. Cook until they start getting soft and sweet, about 5-6 minutes. Add garlic and cook for another minute until it smells like heaven.
Lower the heat and add that softened cream cheese, stirring until it melts and gets all smooth. Slowly whisk in heavy cream, then chicken broth. Add remaining Cajun seasoning, smoked paprika, and cayenne. Let it simmer for about 5 minutes until it thickens up nicely. Stir in drained tomatoes.
In your greased baking dish, combine cooked pasta, chicken, and that gorgeous sauce. Mix it all up until everything’s coated and happy. Top with both cheeses and sprinkle with a little extra Cajun seasoning because we’re not playing around here.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until the cheese is golden and bubbly and you can’t stand waiting anymore. Let it rest for 5 minutes (this is the hardest part), then garnish with green onions.
Notes
This beast stands on its own, but if you want to get fancy, serve it with some crusty French bread for sauce-sopping and a simple green salad to pretend you’re being healthy.
Want to make it a party? Add some crispy bacon crumbles on top or serve with hot sauce on the side for the brave souls.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~28g
- Carbohydrates: ~28g
- Protein: ~32g