Spicy Delight: Creamy Cajun Chicken Pasta Bake Recipe
This Spicy Delight Creamy Cajun Chicken Pasta Bake is a flavorful, hearty dish featuring tender Cajun-spiced chicken breasts seared to perfection and combined with a rich, creamy sauce made from heavy cream, sharp cheddar, and Parmesan cheese. Tossed with perfectly cooked penne or rigatoni pasta and topped with extra melted cheddar, this comforting bake is finished with fresh parsley for a burst of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (about 1½ lbs)
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Pasta and Sauce
- 12 oz (340 g) short‑cut pasta (penne or rigatoni)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ cup low‑sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Garnish
- ¼ cup fresh parsley, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry using paper towels. Rub them evenly with Cajun seasoning, smoked paprika, and garlic powder. Allow the seasoned chicken to rest at room temperature for about 10 minutes to let the flavors penetrate.
- Sear the chicken: Heat a large oven-safe skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the chicken breasts and sear for 4-5 minutes on each side until a deep amber crust forms. Remove the chicken from the skillet and transfer to a plate.
- Sauté aromatics and make the Cajun cream sauce: Reduce the heat to medium. In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds. Pour in the chicken broth, scraping the skillet bottom to release browned bits, then bring to a gentle simmer. Stir in the heavy cream and let it reduce for 3-4 minutes until slightly thickened. Lower the heat and whisk in the shredded cheddar and Parmesan cheeses until the sauce is smooth. Season with salt, pepper, and additional Cajun seasoning if desired.
- Cook pasta and combine: While the sauce simmers, cook the pasta in salted boiling water until al dente, about 9-10 minutes. Drain the pasta, reserving ¼ cup of the pasta water. Toss the drained pasta with the creamy sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Slice the seared chicken into bite-size strips and fold them gently into the pasta mixture.
- Assemble and bake: Transfer the combined pasta, sauce, and chicken mixture into a 9-inch baking dish. Sprinkle an additional thin layer of shredded cheddar cheese evenly on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and lightly golden. Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Notes
- Use penne or rigatoni pasta as they hold the sauce well and maintain texture after baking.
- For extra heat, add crushed red pepper flakes to the sauce.
- If you prefer a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Ensure to reserve some pasta water to adjust the sauce consistency as needed.
- Use an oven-safe skillet for searing and sauce preparation to avoid transferring ingredients between pans.
Keywords: Cajun chicken pasta bake, creamy chicken pasta, baked penne casserole, spicy chicken pasta, comfort food
