Cajun Cream Cheese Chicken Pasta Bake – Spicy, Cheesy & Comforting
Turn up the flavor with this Cajun Cream Cheese Chicken Pasta Bake! Juicy chicken, tender pasta, and bold Cajun seasoning are baked together in a rich, creamy cheese sauce for the ultimate comfort food. Easy to prepare and perfect for weeknight dinners or feeding a crowd, this pasta bake is spicy, cheesy, and irresistibly satisfying. Serve with garlic bread or a fresh green salad for a complete meal everyone will love!
Equipment
- Large pot for boiling pasta
- Skillet (for cooking chicken & sauce)
- Cutting board & sharp knife
- Wooden spoon or spatula
- Whisk
- 9x13-inch baking dish
- Measuring cups & spoons
- Oven
Ingredients
- 12 oz (340 g) penne or rigatoni pasta
- 2 tbsp olive oil
- 1 lb (450 g) chicken breast, diced
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 4 oz (115 g) cream cheese, softened
- 1 ½ cups (150 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- Salt & black pepper, to taste
- Fresh parsley or green onions, for garnish
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
Season & Cook Chicken:
- Heat olive oil in a large skillet over medium heat. Toss diced chicken with 1 tbsp Cajun seasoning and cook until golden and cooked through. Remove and set aside.
Sauté Veggies:
- In the same skillet, add peppers, onion, and garlic. Cook until softened and fragrant.
Make the Sauce:
- Stir in chicken broth, heavy cream, and cream cheese. Whisk until smooth and creamy. Add remaining Cajun seasoning.
Combine:
- Add cooked chicken and pasta into the sauce. Toss until well coated. Season with salt and pepper if needed.
Assemble the Bake:
- Transfer mixture into a greased 9x13 baking dish. Sprinkle with cheddar and mozzarella cheese.
Bake:
- Preheat oven to 375°F (190°C). Bake uncovered for 20 minutes, until bubbly and golden on top.
Serve:
- Garnish with fresh parsley or green onions and enjoy hot!
Notes
- Make Ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.
- Protein Variations: Swap chicken for shrimp, turkey, or sausage.
- Cheese Options: Try Monterey Jack, pepper jack, or a mix of cheddar and gouda.
- Spice Level: Adjust Cajun seasoning or add hot sauce for extra heat.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days, or freeze up to 2 months.