Creamy Cajun Chicken Pasta Bake Recipe
Introduction
This creamy Cajun chicken pasta bake combines tender shredded chicken, al dente penne, and a flavorful, spicy cheese sauce. It’s a comforting dish that’s perfect for weeknight dinners or casual gatherings.
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, shredded (preferably rotisserie)
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced bell peppers (red, yellow, and green)
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or olive oil to prevent sticking.
- Step 2: Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Step 3: In a large skillet over medium heat, heat olive oil. Add diced onion and bell peppers and sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Step 4: Lower the heat and stir in the heavy cream, Cajun seasoning, smoked paprika, garlic powder, and onion powder. Let the sauce simmer for about 5 minutes, stirring occasionally.
- Step 5: In a large mixing bowl, combine cooked pasta, shredded chicken, sautéed vegetables, half of the cheddar, and two-thirds of the Parmesan cheese. Pour the creamy sauce over and stir until everything is well coated. Season with salt and pepper to taste.
- Step 6: Transfer the pasta mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan cheeses evenly on top.
- Step 7: Bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
- Step 8: Let cool for a few minutes, then garnish with chopped fresh parsley before serving.
Tips & Variations
- Use leftover or rotisserie chicken for convenience and extra flavor.
- For more heat, add a pinch of cayenne pepper or extra Cajun seasoning to the sauce.
- Try swapping penne for rigatoni or fusilli for a different pasta texture.
- Mix in cooked spinach or kale for added greens and nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You may want to add a splash of cream or milk when reheating to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the bake and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk mixed with a bit of butter, but the sauce will be less rich and creamy.
PrintCreamy Cajun Chicken Pasta Bake Recipe
This Creamy Cajun Chicken Pasta Bake is a comforting and flavorful dish featuring tender shredded chicken, al dente penne pasta, and a rich creamy sauce seasoned with Cajun spices. Baked to bubbly perfection with sharp cheddar and Parmesan cheese, it’s an easy-to-make one-dish meal perfect for weeknights or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Pasta and Protein
- 12 oz penne pasta
- 2 cups cooked chicken, shredded (preferably rotisserie)
Vegetables
- 1 medium onion, diced
- 1 cup diced bell peppers (red, yellow, and green)
- 3 cloves garlic, minced
Dairy and Cheese
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
Seasonings
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Other
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a little olive oil to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: Lower the heat and pour in the heavy cream. Stir in Cajun seasoning, smoked paprika, garlic powder, and onion powder. Let the sauce simmer gently for about 5 minutes, stirring occasionally.
- Combine Ingredients: In a large mixing bowl, combine cooked pasta, shredded chicken, sautéed vegetables, half of the cheddar cheese, and two-thirds of the Parmesan cheese. Pour the creamy Cajun sauce over and mix until evenly coated. Season with salt and pepper to taste.
- Assemble the Bake: Transfer the pasta mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan cheese evenly over the top.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy with a side salad or garlic bread.
Notes
- Use rotisserie chicken for convenient and flavorful cooked chicken.
- For extra heat, add a pinch of cayenne pepper or hot sauce to the sauce.
- You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make it gluten-free, substitute penne pasta with gluten-free pasta.
Keywords: Cajun chicken pasta bake, creamy pasta bake, baked chicken pasta, cheesy Cajun pasta, one-dish pasta dinner
