Here’s a bold and creamy Cajun Cream Cheese Chicken Pasta Bake — packed with flavor, cheesy, and perfect for a hearty dinner.
Ingredients (Serves 6)
- 12 oz penne or rotini pasta
- 2 cups cooked chicken, shredded or diced
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2–3 cloves garlic, minced
- 1½ tbsp Cajun seasoning (adjust to taste)
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded mozzarella
- ½–1 cup shredded cheddar or Monterey Jack
- Salt and black pepper, to taste
- Optional: chopped green onions or parsley for garnish
Instructions
1. Cook the pasta
Cook pasta in salted water until just al dente. Drain and set aside.
2. Sauté vegetables
Heat olive oil in a large skillet over medium heat.
Add onion and bell pepper; cook 3–4 minutes.
Add garlic and cook 30 seconds.
3. Make the creamy Cajun sauce
Stir in Cajun seasoning.
Add cream cheese, chicken broth, and heavy cream.
Stir until cream cheese melts and sauce becomes smooth.
4. Combine
Add cooked chicken and drained pasta to the skillet.
Stir until evenly coated. Taste and adjust seasoning.
5. Assemble
Transfer mixture to a greased 9×13 baking dish.
Top with mozzarella and cheddar.
6. Bake
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
Broil 1–2 minutes at the end for extra browning if desired.
7. Serve
Garnish with green onions or parsley and serve hot.
Tips for Extra Flavor
- Add sliced andouille sausage for a heartier Cajun kick.
- Stir in spinach or mushrooms for extra veggies.
- If you like heat, add a pinch of cayenne or red pepper flakes.
- Leftovers reheat well with a splash of milk to loosen the sauce.
If you’d like, I can also give a one-pot stovetop version that skips the baking step but keeps all that creamy Cajun flavor.
