Save A vibrant, comforting casserole featuring tender chicken, spicy Cajun seasonings, creamy sauce, and melty cheese, all baked with pasta for a crowd-pleasing meal.
The first time I made this Cajun Chicken Pasta Bake, it was for a weeknight dinner when we craved something a little spicy and very comforting. The cheesy, bubbling casserole quickly became a requested favorite.
Ingredients
- Chicken breasts: 2 large, cut into bite-sized pieces
- Red bell pepper: 1, diced
- Yellow bell pepper: 1, diced
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Pasta: 300 g (10 oz) penne or rigatoni
- Olive oil: 2 tbsp
- Butter: 1 tbsp
- Heavy cream: 200 ml (¾ cup)
- Milk: 120 ml (½ cup)
- Mozzarella cheese: 100 g (1 cup) shredded
- Parmesan cheese: 50 g (½ cup) grated
- Cheddar cheese: 100 g (1 cup) shredded
- Cajun seasoning: 1½ tbsp, plus extra for garnish
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Chili flakes: ¼ tsp, optional
- Parsley: 2 tbsp chopped fresh, for garnish
Instructions
- Preheat oven:
- Preheat your oven to 200°C (400°F).
- Cook pasta:
- Boil pasta in salted water 2 minutes less than package directions. Drain and set aside.
- Cook chicken:
- Heat olive oil and butter in a large skillet over medium-high. Add chicken, 1 tbsp Cajun seasoning, salt, and pepper. Sauté until cooked through, about 6–8 minutes. Remove and set aside.
- Cook vegetables:
- In same skillet, cook onions and bell peppers for 4–5 minutes until softened. Add garlic, smoked paprika, and chili flakes (if using), sauté 1 minute.
- Make sauce:
- Reduce heat to medium. Add cream and milk, stirring to scrape up browned bits. Simmer for 2–3 minutes.
- Add cheese:
- Stir in ¾ of the mozzarella, cheddar, and Parmesan until melted and smooth.
- Combine:
- Return chicken to skillet and add cooked pasta. Toss well and adjust seasoning.
- Assemble and top:
- Transfer mixture to a greased baking dish. Sprinkle remaining cheeses over top.
- Bake:
- Bake for 18–20 minutes until cheese is golden and bubbly.
- Garnish and serve:
- Top with chopped parsley and a pinch of Cajun seasoning before serving.
Save My kids always gather around when the casserole comes out, eager for that first cheesy, spicy bite. It is a favorite for movie nights or when we want something special but easy.
Required Tools
Large skillet, medium saucepan, baking dish (about 2 liters), wooden spoon, chefs knife, and cutting board are essential for prepping and baking this dish.
Allergen Information
Contains milk and wheat. Double-check pasta and spice blends for gluten or trace allergens if needed.
Nutritional Information
Per serving: 670 calories, 32 g total fat, 56 g carbohydrates, 40 g protein.
Save Serve fresh out of the oven for best flavor—the leftovers reheat beautifully for lunch the next day.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, penne or rigatoni work best to hold the creamy sauce, but other tube-shaped pastas can be substituted.
- → How do I control the spiciness of the dish?
Adjust the amount of Cajun seasoning and chili flakes to suit your heat preference, adding less for a milder flavor.
- → Can I prepare this dish ahead of time?
You can assemble it in advance and refrigerate before baking, then add extra cheese on top right before cooking for best results.
- → What can I substitute for heavy cream?
Half-and-half or whole milk can be used for a lighter sauce, though the texture may be slightly less rich.
- → How should leftovers be stored?
Store cooled leftovers in an airtight container in the refrigerator and consume within 3 days for best quality.
- → Can vegetables be added to the dish?
Yes, additions like mushrooms or spinach can be sautéed with the peppers and onions for extra flavor and nutrition.