Cajun Cream Cheese Chicken Pasta

This comforting Cajun Cream Cheese Chicken Pasta Bake layers juicy seasoned chicken with creamy, cheesy sauce and baked noodles for a crowd-pleasing dinner that never disappoints. The blend of spice and rich dairy makes every bite memorable and it is just as impressive for guests as it is cozy for family nights.

The first time I tried this on a busy weeknight, everyone went back for seconds. It has quickly become my go-to dish when I want dinner to feel special but stress-free.

Ingredients

• Penne pasta: Choose a sturdy tube pasta such as penne to catch all the sauce Rummo or De Cecco brands hold up well
• Boneless skinless chicken breasts: Select chicken with a smooth surface and pink color for the best tenderness
• Cajun seasoning: Go for a bold spice blend with paprika garlic and a hint of cayenne If using a store-bought mix check for freshness and no added sugar
• Olive oil: Use extra virgin for better flavor and aroma in cooking the chicken
• Heavy cream: Look for cream with at least 36 percent fat to get a truly rich sauce
• Cream cheese: Pick soft brick-style or tub cream cheese that blends easily
• Chicken broth: Opt for low sodium so you control the salt level yourself
• Diced tomatoes: Both canned and fresh work but canned fire-roasted tomatoes add a smoky flavor
• Grated Parmesan cheese: Find a wedge and grate it yourself for superior melt and bite
• Garlic powder: Check for a fine texture and strong aroma to season the sauce well
• Paprika: Use sweet or smoked paprika for color and warmth
• Salt and pepper: Freshly ground black pepper brings more flavor. Always taste before final seasoning
• Shredded mozzarella cheese: Purchase a block and shred at home for better melting and no caking agents
• Fresh parsley for garnish: Grab a fresh bunch with bright green leaves and rinse well before chopping

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it is ready to bake the pasta until the cheese bubbles. Lightly coat a 9 by 13 inch baking dish with oil or nonstick spray for easy release later.

Cook the Pasta:

Bring a large pot of salted water to a boil and add the penne. Cook until pasta is just al dente about 2 minutes less than the box instructions so it stays chewy after baking. Drain and set aside.

Season and Brown the Chicken:

While the pasta cooks toss the cubed chicken with Cajun seasoning so every piece is coated. In a large skillet heat olive oil over medium heat. Add the chicken and sauté about 5 to 7 minutes turning to brown all sides until the pieces are fully cooked through but still moist. Set aside.

Make the Creamy Sauce:

In the same skillet lower the heat to medium low and add the softened cream cheese heavy cream and chicken broth. Stir constantly as the cream cheese melts and the sauce thickens to a velvety texture. Sprinkle in garlic powder paprika and Parmesan cheese. Melt together until smooth.

Stir in Tomatoes and Adjust Seasoning:

Add the diced tomatoes to the sauce letting it barely simmer so the flavors blend. Now is the time to season carefully with salt and pepper tasting to make sure the sauce pops with flavor.

Combine Pasta Chicken and Sauce:

In a large mixing bowl gently mix the cooked pasta the sautéed chicken pieces and all the creamy sauce. Fold in half the shredded mozzarella so there are pockets of cheese in every scoop.

Assemble in the Baking Dish:

Pour the pasta mixture into the prepared baking dish. Even out the surface with a spoon and sprinkle the rest of the shredded mozzarella evenly over the top for that golden crust.

Bake Until Bubbly:

Slide the dish into your preheated oven. Bake for 15 to 20 minutes or until the cheese topping is melted bubbly and turning golden at the edges which adds extra flavor and crunch.

Finish and Garnish:

Let the casserole cool for a few minutes once it comes out of the oven. Chop fresh parsley and sprinkle generously over the hot bake for color and a touch of freshness. Serve warm.

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Cream cheese is always my favorite ingredient for this bake. It melts into the sauce for unbeatable creaminess and makes leftovers even better the next day. I will never forget the first time my little one called it her special pasta.

Storage Tips

Let the pasta bake cool completely before covering tightly with foil or placing in an airtight container. Store in the refrigerator for up to three days. To reheat just scoop into a microwave safe dish or cover the baking pan loosely with foil and warm in the oven at 325 degrees Fahrenheit until heated through. For longer storage freeze individual portions and reheat from frozen adding a splash of cream if it seems dry.

Ingredient Substitutions

If you do not have penne try rotini rigatoni or ziti any sturdy pasta shape works. For a lighter version use half and half instead of heavy cream though it may be less rich. Vegetarians can skip the chicken and swap for sautéed mushrooms zucchini or spring peas for a hearty veggie casserole.

Serving Suggestions

Pair this casserole with a crisp green salad tossed with lemon and olive oil or with blistered green beans. Garlic bread rounds out the meal beautifully. For a gathering top with more chopped parsley and offer a little extra Parmesan on the side.

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Cultural Context

Cajun cuisine brings together French spices and Louisiana comfort. This pasta bake takes inspiration from creamy Southern casseroles while uniting classic Creole flavors like paprika and garlic with American comfort food. Every bite is a nod to bold home cooked tradition.

Recipe FAQs

→ What type of pasta works best for this bake?

Penne is ideal, but other sturdy shapes such as rigatoni or ziti hold the sauce and bake well.

→ Can I substitute the chicken with another protein?

Yes, shrimp or smoked sausage are excellent alternatives and will pair well with the Cajun flavors.

→ How can I make the dish spicier?

Increase the amount of Cajun seasoning or add cayenne pepper to taste for a bolder kick.

→ Is it possible to prepare this ahead of time?

You can assemble everything ahead, refrigerate, and bake just before serving for best results.

→ How should leftovers be stored?

Cool the pasta bake, then store in an airtight container in the refrigerator for up to three days.

→ What pairs well as a side dish?

A crisp green salad and a glass of Sauvignon Blanc make excellent companions to balance the flavors.