Oh wow, you have to try this Creamy Cajun Chicken Pasta Bake! It’s bold, cheesy, and packed with spicy flavor. Trust me, it’s comfort food with a kick!
Tender chicken, pasta, and a creamy Cajun sauce all baked to bubbly perfection. It’s got just the right heat and loads of melty cheese. I love how it all comes together in one cozy dish!
Perfect for weeknights, potlucks, or when you just want something seriously satisfying. Once you try it, you’ll be craving that spicy-creamy combo all the time. Everyone’s gonna ask for seconds!
Let’s bake it up! Grab your chicken, pasta, and Cajun seasoning—I’ll show you how easy and delicious it is. You’re gonna love every spicy, cheesy bite!
Why You’ll Love This Recipe
- Flavorful but balanced: The Cajun spices bring a gentle heat, but they’re mellowed by the creamy sauce. Even spice-sensitive folks will enjoy it.
- Comforting and filling: The mix of carbs, protein, and cheese makes this dish stick-to-your-ribs satisfying. Great for hungry households.
- Customizable: Use more or less Cajun seasoning, toss in veggies like bell peppers or spinach, or swap in shrimp for the chicken.
- Great for leftovers: The sauce stays creamy even after reheating. It’s ideal for lunch the next day.
- One-pan dinner: Once the pasta is boiled and the sauce is made, everything bakes together in one dish. That means fewer dishes to wash and an easier cleanup.
What You Need to Know Before You Start
Prep Time & Cook Time
- Prep Time: 20 minutes
- You’ll cook the pasta, sear the chicken, and make a quick stovetop sauce.
- Bake Time: 30–35 minutes
- The oven time allows everything to come together and the cheese to bubble and brown.
Total Time: Around 55 minutes from start to finish.
Servings
- This recipe serves 6 people as a main course. If serving with sides like salad or bread, you might stretch it to 8.
Difficulty
- Beginner to Intermediate:
- If you can boil pasta and sauté chicken, you can make this. The sauce is simple—just whisk, stir, and melt.
Required Kitchen Tools
You don’t need anything fancy. Just these basics:
- Large Pot: To boil the pasta. Salt the water well for flavor.
- Large Skillet: For browning the chicken and making the sauce.
- 9×13-Inch Baking Dish: Any oven-safe casserole dish works.
- Wooden Spoon or Silicone Spatula: For stirring and scraping.
- Cutting Board + Sharp Knife: To dice the chicken evenly.
- Measuring Spoons + Cups: To portion ingredients accurately.
- Cheese Grater (optional): If you’re using blocks of cheese instead of pre-shredded.
Ingredients
Below is everything you’ll need, plus a few notes on how and why each ingredient matters.
- 12 oz Penne Pasta
Short, tube-shaped pasta that holds onto sauce well. Cook just until al dente, since it will soften more while baking. - 2 Chicken Breasts (cut into bite-sized cubes)
Boneless, skinless chicken breast is lean and cooks fast. You can also use thighs for more flavor. - 1 Tbsp Cajun Seasoning
Store-bought works great, or mix your own (paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper). Adjust the amount to your heat preference. - 2 Tbsp Olive Oil
For browning the chicken and keeping it moist. Adds richness. - 1 Cup Heavy Cream
Makes the sauce thick, smooth, and indulgent. You could swap with half-and-half for a lighter version. - 4 oz Cream Cheese (softened)
Melts into the sauce, adding slight tang and helping it cling to the pasta. - 1/2 Cup Chicken Broth
Balances out the creaminess and loosens the sauce so it’s not too thick. - 1 Tsp Garlic Powder
Builds in savory flavor quickly, without needing fresh garlic. - 1 Tsp Smoked Paprika
Adds depth and a hint of smokiness that works beautifully with the Cajun flavor. - Salt + Black Pepper to Taste
Start small—you can always add more after tasting the sauce. - 1 Cup Shredded Mozzarella Cheese
Melts smoothly and adds that gooey baked top layer everyone loves. - 1/2 Cup Grated Parmesan Cheese
Salty and nutty, this helps balance out the cream and gives the topping a golden finish. - 1 Cup Diced Tomatoes (drained if canned)
A pop of acidity that cuts through the richness. Use canned or fresh—both work. - Fresh Parsley (for garnish)
Optional, but it adds a little color and freshness right before serving.
How to Make Creamy Cajun Chicken Pasta Bake
Follow these simple steps to build layers of flavor from the bottom up.
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the penne pasta and cook until al dente, about 9–10 minutes (check the package instructions).
Drain and set aside. You want it slightly firm since it will cook more in the oven.
2. Season and Cook the Chicken
While the pasta boils, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the cubed chicken to the pan. Sprinkle with Cajun seasoning, tossing to coat evenly.
Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F).
Remove from heat and set aside.
3. Make the Creamy Cajun Sauce
Lower the heat to medium. In the same skillet, pour in 1 cup heavy cream and ½ cup chicken broth.
Add the 4 oz cream cheese, broken into chunks.
Whisk constantly until the cream cheese melts and the sauce becomes smooth.
Stir in garlic powder, smoked paprika, and a small pinch of salt and pepper.
Let it simmer for 2–3 minutes until slightly thickened.
Taste the sauce and adjust seasoning as needed. You’re looking for a creamy, slightly spicy flavor.
4. Combine Everything
In a large mixing bowl (or directly in the baking dish if it’s big enough), combine:
- Cooked pasta
- Cooked chicken
- Creamy sauce
- Diced tomatoes
Mix gently until everything is coated and evenly distributed.
5. Assemble the Bake
Pour the pasta mixture into a greased 9×13-inch baking dish.
Sprinkle the top with 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese.
6. Bake
Preheat the oven to 375°F (190°C).
Bake uncovered for 30–35 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
7. Rest and Garnish
Let the casserole sit for about 5–10 minutes after baking. This helps everything settle and makes serving easier.
Top with freshly chopped parsley before serving, if desired.
Variations for Creamy Cajun Chicken Pasta Bake
- Swap Proteins: Use shrimp or smoked sausage instead of chicken for a different twist.
- Add Veggies: Stir in spinach, sautéed mushrooms, or bell peppers with the pasta mixture.
- Go Gluten-Free: Use gluten-free penne and double-check your Cajun seasoning ingredients.
- Make it Spicier: Add red pepper flakes or hot sauce to the sauce if you like more heat.
- Use a Different Cheese Blend: Try pepper jack, Colby, or Monterey Jack for a twist on flavor.
How to Serve Creamy Cajun Chicken Pasta Bake
This pasta bake is hearty on its own, but you can round out the meal with simple sides:
- Fresh Green Salad: A crisp side salad with a light vinaigrette balances the rich, creamy sauce.
- Steamed Broccoli or Green Beans: Great for color and fiber.
- Garlic Bread or Crusty Rolls: Ideal for scooping up extra sauce.
- Lemon Wedges: A small squeeze of lemon adds brightness.
Tip: For presentation, garnish each serving with a little chopped parsley or a sprinkle of extra Parmesan.
Storing & Reheating
To Store:
- Let leftovers cool fully.
- Transfer to an airtight container.
- Store in the refrigerator for up to 4 days.
To Reheat:
- Microwave individual portions with a splash of milk or broth to loosen the sauce.
- Or, cover with foil and bake at 350°F for 15–20 minutes until warmed through.
To Freeze:
- Assemble the dish, but don’t bake it.
- Cover tightly with foil and freeze for up to 2 months.
- Thaw overnight in the fridge before baking as directed.
Nutrition (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 530 kcal |
| Protein | 32 g |
| Carbohydrates | 38 g |
| Sugars | 4 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Cholesterol | 115 mg |
| Sodium | 720 mg |
| Fiber | 2 g |
Note: Values are estimates and may vary based on brands and ingredient swaps.
Creamy Cajun Chicken Pasta Bake
Course: pasta recipes6
servings20
minutes35
minutes530
kcalIngredients
12 oz penne pasta
2 boneless, skinless chicken breasts, cut into cubes
1 tbsp Cajun seasoning
2 tbsp olive oi
1 cup heavy cream
4 oz cream cheese, softened
½ cup chicken broth
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup diced tomatoes (drained, if canned)
Fresh parsley (optional, for garnish)
Directions
- Cook Pasta: Boil pasta in salted water until al dente. Drain and set aside.
- Cook Chicken: Heat oil in a skillet. Add chicken and Cajun seasoning. Cook until browned and cooked through. Set aside.
- Make Sauce: In the same skillet, add cream, broth, and cream cheese. Stir until smooth. Add garlic powder, paprika, salt, and pepper.
- Combine: In a large bowl, mix pasta, chicken, sauce, and diced tomatoes.
- Assemble: Pour into a greased 9×13-inch baking dish. Top with mozzarella and Parmesan.
- Bake: Bake at 375°F for 30–35 minutes until bubbly and golden.
- Rest: Let sit for 5–10 minutes before serving. Garnish with parsley if desired.
Creamy Cajun Chicken Pasta Bake FAQs
Q: Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, you can use about 2 cups of shredded rotisserie chicken. Just skip the cooking step and mix it directly into the sauce and pasta.
Q: Is Cajun seasoning very spicy?
Most Cajun blends are moderately spicy. If you’re sensitive to heat, use half the amount and taste the sauce before adding more.
Q: Can I make this ahead of time?
Yes. Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the bake time if going straight from the fridge.
Q: What other pasta shapes work well?
Rotini, rigatoni, or ziti hold the sauce nicely. Avoid thin noodles like spaghetti—they don’t bake as evenly.
Q: Can I freeze leftovers?
Yes, once baked and cooled, freeze portions in airtight containers for up to 2 months. Thaw and reheat in the microwave or oven.
Conclusion
This Creamy Cajun Chicken Pasta Bake is a cozy, crowd-pleasing meal that blends bold Southern spices with rich, cheesy comfort. It’s easy enough for busy weeknights and impressive enough for guests. Whether you keep it simple or add your own twist, it’s a dish that fits any season, any table.
