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
Notes
The total time is estimated at 45 minutes, including preparation and cooking. Resting time is 5 minutes.
