Cajun Cream Cheese Chicken Pasta Bake is your new weeknight savior, offering a delicious, comforting, and customizable meal that’s surprisingly easy to whip up. This recipe is perfect for busy families or anyone craving a taste of the Bayou without a fuss.
Key Ingredients for Cajun Cream Cheese Chicken Pasta Bake
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces uncooked penne pasta (or your preferred pasta shape like rotini, farfalle, or elbows)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to your spice preference)
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 (8-ounce) package cream cheese, softened and cut into cubes
- ½ cup heavy cream (or half-and-half for a lighter version)
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
- ½ cup shredded Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional Toppings:
- Chopped fresh parsley
- Sliced green onions
- A dash of hot sauce
- Crushed red pepper flakes
How to Make Cajun Cream Cheese Chicken Pasta Bake
Get ready for a flavor explosion that’s incredibly simple to achieve! This Cajun Cream Cheese Chicken Pasta Bake comes together with minimal effort, delivering a rich, creamy sauce and tender chicken nestled amongst perfectly cooked pasta. It’s a satisfying meal that feels gourmet but is truly weeknight-friendly. The entire process, from prep to plate, takes approximately 45 minutes, making it a perfect solution for those busy evenings when you need something delicious and comforting fast.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set aside. While the pasta cooks, preheat your oven to 375°F (190°C).
- Sauté the Aromatics and Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces and season them generously with salt and black pepper. Cook the chicken, stirring occasionally, until browned and mostly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside, leaving any drippings in the pan.
- Build the Flavor Base: Reduce the heat to medium and add the chopped yellow onion to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Create the Creamy Sauce: Add the softened cream cheese cubes to the skillet. Stir continuously until the cream cheese has melted and coats the onions and spices. Pour in the heavy cream and chicken broth. Whisk until the sauce is smooth and creamy. Bring the sauce to a gentle simmer.
- Combine and Bake: Return the cooked chicken to the skillet with the sauce. Add the drained pasta to the skillet. Stir everything together until the pasta and chicken are well coated in the creamy Cajun sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Add Cheese and Bake: Sprinkle the shredded Monterey Jack cheese and Parmesan cheese evenly over the top of the pasta mixture.
- Bake to Perfection: Place the oven-safe skillet (or transfer the mixture to a baking dish if your skillet isn’t oven-safe) into the preheated oven. Bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.
- Rest and Serve: Once baked, remove the Cajun Cream Cheese Chicken Pasta Bake from the oven and let it rest for about 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley and sliced green onions, if desired.
Why You’ll Love This Cajun Cream Cheese Chicken Pasta Bake
You’re going to fall head over heels for this Cajun Cream Cheese Chicken Pasta Bake! Its star attraction is the incredibly rich and luxuriously creamy sauce, infused with just the right amount of smoky Cajun spice that creates a flavor profile that’s both comforting and exciting. Imagine diving into a generous portion of perfectly cooked pasta, tender chicken, and that irresistible sauce – it’s pure bliss in every bite, offering a delightful contrast to simpler baked pasta dishes. Plus, making this at home will save you a considerable amount compared to ordering takeout or dining out, turning a restaurant-quality meal into an affordable weeknight treat that your wallet will thank you for.
The combination of melty Monterey Jack and sharp Parmesan cheeses creates a glorious cheesy topping that browns beautifully, adding another layer of irresistible texture and flavor. This dish is so much more than just pasta; it’s a symphony of bold flavors, satisfying textures, and comforting warmth that’s sure to become a family favorite. If you’re craving a dish with a bit of a kick and a whole lot of creamy goodness, similar to a rich mac and cheese but with a distinct Southern flair, then you absolutely must give this Cajun Cream Cheese Chicken Pasta Bake a try. Your taste buds will thank you!
Storing and Reheating Tips
- Refrigeration: Once the Cajun Cream Cheese Chicken Pasta Bake has cooled completely, transfer any leftovers to an airtight container. It can be stored in the refrigerator for 3-4 days.
- Freezing: For longer storage, allow the baked pasta to cool completely. Portion it into freezer-safe containers or wrap tightly in plastic wrap and then aluminum foil. Frozen pasta bake will last for up to 2-3 months.
- Reheating (Oven): The best way to reheat is in the oven to revive its texture and creaminess. Place a portion in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You may uncover for the last few minutes to re-melt any cheese.
- Reheating (Microwave): For a quicker reheat, place a portion in a microwave-safe dish. Microwave on medium power in 30-second intervals, stirring in between, until heated through. Be aware that the sauce might be slightly less creamy with this method.
- Reheating (Frozen): If reheating from frozen, it’s best to thaw it overnight in the refrigerator first, then reheat as directed above. If reheating directly from frozen, increase the oven baking time to 30-40 minutes, ensuring it’s heated all the way through.
Final Thoughts
This Cajun Cream Cheese Chicken Pasta Bake is a true winner, offering a delightful balance of creamy, cheesy, and subtly spicy flavors that are incredibly satisfying. Don’t be intimidated by the ‘Cajun’ – it’s easily adjustable to your preferred spice level, making it perfect for everyone. We encourage you to gather your ingredients and whip up this delicious dish for your next family meal; it’s sure to bring smiles all around!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cajun Cream Cheese Chicken Pasta Bake
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, reserving about ½ cup of the pasta water, and set aside. While the pasta cooks, preheat your oven to 375°F (190°C).8 ounces uncooked penne pasta
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces and season them generously with salt and black pepper. Cook the chicken, stirring occasionally, until browned and mostly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside, leaving any drippings in the pan.1 pound boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, salt, freshly ground black pepper
- Reduce the heat to medium and add the chopped yellow onion to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.1 medium yellow onion, 2 cloves garlic, 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Add the softened cream cheese cubes to the skillet. Stir continuously until the cream cheese has melted and coats the onions and spices. Pour in the heavy cream and chicken broth. Whisk until the sauce is smooth and creamy. Bring the sauce to a gentle simmer.1 package cream cheese, ½ cup heavy cream, ½ cup chicken broth
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta to the skillet. Stir everything together until the pasta and chicken are well coated in the creamy Cajun sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound boneless, skinless chicken breasts or thighs, 8 ounces uncooked penne pasta
- Sprinkle the shredded Monterey Jack cheese and Parmesan cheese evenly over the top of the pasta mixture.1 cup shredded Monterey Jack cheese, ½ cup shredded Parmesan cheese
- Place the oven-safe skillet (or transfer the mixture to a baking dish if your skillet isn’t oven-safe) into the preheated oven. Bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown.
- Once baked, remove the Cajun Cream Cheese Chicken Pasta Bake from the oven and let it rest for about 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley and sliced green onions, if desired.chopped fresh parsley, sliced green onions