Cajun Cream Cheese Chicken Pasta (Print Version)

A rich Cajun-inspired pasta bake featuring cream cheese, tender chicken, and bold spices for hearty comfort.

# Ingredients:

→ Pasta

01 - 340 g penne pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts, cut into cubes
03 - 1 tablespoon Cajun seasoning
04 - 2 tablespoons olive oil

→ Sauce

05 - 240 ml heavy cream
06 - 115 g cream cheese, softened
07 - 120 ml chicken broth
08 - 170 g diced tomatoes, canned or fresh
09 - 50 g grated Parmesan cheese
10 - 1 teaspoon garlic powder
11 - 1 teaspoon paprika
12 - Salt and freshly ground black pepper, to taste

→ Cheese Topping & Garnish

13 - 115 g shredded mozzarella cheese
14 - Chopped fresh parsley, for garnish

# Steps to Follow:

01 - Preheat the oven to 190°C. Lightly grease a 23×33 cm baking dish.
02 - In a large pot of boiling salted water, cook penne pasta until al dente. Drain and set aside.
03 - Toss the cubed chicken breast with Cajun seasoning, ensuring even coating.
04 - Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sauté for 5–7 minutes, until fully cooked and lightly browned. Remove chicken and set aside.
05 - Reduce skillet to medium-low. Add cream cheese, heavy cream, chicken broth, garlic powder, paprika, and Parmesan. Stir constantly until the cream cheese is melted and the sauce is smooth.
06 - Fold in diced tomatoes and bring the sauce to a gentle simmer. Season with salt and pepper to taste.
07 - In a large mixing bowl, combine cooked pasta, sautéed chicken, and sauce. Stir in half of the shredded mozzarella until well mixed.
08 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella over the top.
09 - Bake for 15–20 minutes, or until the cheese topping is melted, bubbly, and golden brown.
10 - Allow the bake to cool slightly before garnishing with chopped parsley. Serve hot.

# Additional Notes:

01 - Increase heat with extra Cajun seasoning or cayenne pepper if spicier flavour is desired.
02 - For variation, substitute chicken with shrimp or smoked sausage.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
04 - Pairs excellently with a crisp green salad and chilled Sauvignon Blanc.

Back