Description
This creamy Cajun Cream Cheese Chicken Pasta Bake is a comforting, flavorful dish featuring tender chicken seasoned with Cajun spices, a medley of sautéed vegetables, and a rich cheese sauce baked to golden perfection. Perfect for a family dinner, it blends zesty spices with creamy textures and cheesy goodness in every bite.
Ingredients
Scale
Chicken
- 2 lbs chicken tenders, breasts, or thighs, cut into bite-sized pieces
- Cajun seasoning, to taste
- Salt and black pepper, to taste
- Olive oil, for cooking
Vegetables and Aromatics
- 1/2 red onion, diced
- 10 cloves garlic, minced
- 2 crowns broccoli, cut into small florets
- 1 red bell pepper, diced
- 2 roma tomatoes, diced
Pasta and Sauce
- 1 lb pasta (farfalle, penne, or your choice)
- 6 tbsp butter
- 2 cups heavy whipping cream
- 1/3 cup chicken stock or broth
- 1 cup grated Parmesan cheese
- 3 cups shredded cheese, divided (Colby Jack, Cheddar, Pepper Jack, or your blend of choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta casserole later.
- Cook Pasta: Boil the pasta according to the package instructions until al dente. Drain well and set aside while preparing the other ingredients.
- Season and Cook Chicken: Season the chicken pieces generously with Cajun seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the diced red onion and minced garlic, sautéing until fragrant and translucent, about 2 to 3 minutes.
- Cook Vegetables: Add the broccoli florets and diced red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
- Make Sauce: Stir in the diced roma tomatoes, heavy cream, chicken stock, grated Parmesan cheese, and 2 cups of the shredded cheese. Let the sauce simmer gently, stirring frequently, until it thickens and becomes creamy.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce and vegetables. Mix in the drained pasta and stir thoroughly to combine all elements evenly. Taste and adjust seasoning if necessary.
- Prepare for Baking: Grease a 9×13-inch baking dish and pour the entire pasta and chicken mixture into it. Evenly sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese on top is bubbling and golden brown.
- Rest and Serve: Remove the pasta bake from the oven and allow it to rest for 5 minutes before serving to let flavors meld and the dish set slightly for easier serving.
Notes
- Use any pasta shape you like; short pasta like penne or farfalle works best for baking.
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- You can substitute heavy cream with half-and-half combined with cream cheese for a lighter sauce.
- Adding a pinch of smoked paprika or cayenne pepper can enhance the Cajun flavor further.
- For a gluten-free version, use gluten-free pasta and verify that the chicken broth is gluten-free.
