Description
Creamy, cheesy Cajun Chicken Pasta Bake! Comforting and delicious, perfect for weeknights or potlucks.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1 pound pasta (penne, rotini, or farfalle work well)
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon Cajun seasoning (or more, to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- In a medium bowl, combine the cubed chicken breasts, olive oil, Cajun seasoning, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss well to coat.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes, or until cooked through and no longer pink inside, stirring occasionally. Remove from skillet and set aside.
- While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.
- In the same skillet you used for the chicken, melt the butter over medium heat. Add the chopped green bell pepper, red bell pepper, and yellow onion. Cook for 5-7 minutes, or until softened.
- Add the minced garlic and cook for another minute, or until fragrant.
- Reduce the heat to low. Add the softened cream cheese and stir until melted and smooth.
- Gradually pour in the heavy cream and milk, stirring constantly to prevent lumps.
- Add the Monterey Jack cheese and Parmesan cheese and stir until melted and the sauce is smooth and creamy.
- Stir in the Cajun seasoning, garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as needed.
- Preheat your oven to 350°F (175°C).
- Add the cooked pasta and cooked chicken to the skillet with the sauce. Toss well to coat.
- Pour the pasta mixture into a greased 9×13 inch baking dish. Spread evenly.
- Sprinkle the remaining Monterey Jack cheese and Parmesan cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
- Spice Level: Adjust the amount of Cajun seasoning and cayenne pepper to your liking.
- Cheese: Experiment with different cheeses like cheddar, Colby Jack, or Pepper Jack.
- Vegetables: Add mushrooms, spinach, or sun-dried tomatoes. Sauté with the bell peppers and onion.
- Meat: Use sausage, shrimp, or crawfish instead of chicken. Cook before adding.
- Make-Ahead: Assemble ahead of time and refrigerate for up to 24 hours. Add extra baking time when ready to bake.
- Cream Cheese Alternative: Use mascarpone or ricotta cheese.
- Gluten-Free: Use gluten-free pasta.
- Dairy-Free: Use dairy-free cream cheese, coconut cream, almond/oat milk, and dairy-free cheese.
- Breadcrumb Topping: Mix 1/2 cup breadcrumbs with 2 tablespoons melted butter and sprinkle over cheese before baking.
- Rotisserie Chicken: Use pre-cooked rotisserie chicken to save time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes