Description
A rich and creamy Cajun Cream Cheese Chicken Pasta Bake combining tender Cajun-spiced chicken, sautéed vegetables, and a luscious cheesy sauce, all baked to golden perfection for a comforting and flavorful meal.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs chicken tenders, breasts, or thighs, cut into bite-sized pieces
- Cajun seasoning, to taste
- Salt and black pepper, to taste
- Olive oil, for cooking
Sauté Base
- 6 tbsp butter
- 1/2 red onion, diced
- 10 cloves garlic, minced
Vegetables
- 2 crowns broccoli, cut into small florets
- 1 red bell pepper, diced
- 2 roma tomatoes, diced
Pasta and Sauce
- 1 lb pasta (farfalle, penne, or your choice)
- 2 cups heavy whipping cream
- 1/3 cup chicken stock or broth
- 1 cup grated Parmesan cheese
- 3 cups shredded cheese, divided (Colby Jack, Cheddar, Pepper Jack, or your blend of choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the final pasta dish.
- Cook Pasta: Boil the pasta according to the package instructions until al dente. Drain well and set aside.
- Cook Chicken: Season the bite-sized chicken pieces with Cajun seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until browned and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the diced red onion and minced garlic, sautéing until fragrant and softened, about 2 to 3 minutes.
- Add Vegetables: Add the broccoli florets and diced red bell pepper to the skillet. Cook until they begin to soften but are still slightly crisp, about 5 minutes.
- Make Sauce: Stir in the diced roma tomatoes, heavy whipping cream, chicken stock, grated Parmesan cheese, and 2 cups of shredded cheese. Let this mixture gently simmer, stirring occasionally, until the sauce thickens and becomes creamy.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and mix in the cooked pasta. Stir everything together to evenly coat the pasta and chicken with the creamy sauce, tasting and adjusting seasoning if needed.
- Prepare for Baking: Grease a 9×13-inch baking dish, then pour the pasta mixture into it. Sprinkle the remaining 1 cup of shredded cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese on top is bubbly and golden brown.
- Rest and Serve: Let the baked pasta rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
Notes
- You can use any short pasta shape like penne, farfalle, or rotini for this recipe.
- Adjust Cajun seasoning to your heat preference for milder or spicier flavor.
- Using a mix of cheeses like Cheddar and Pepper Jack adds depth and slight heat.
- Leftovers store well refrigerated and can be reheated in the oven or microwave.
- Add a splash of lemon juice or fresh herbs like parsley for a fresh finishing touch if desired.
