Description
A creamy, spicy one-pan bake that transforms Cajun chicken pasta into a dinner-party worthy dish with tender chicken, a velvety cream-cheese sauce, and bubbling cheese on top.
Ingredients
- 12 oz penne or rotini pasta
- 2 boneless, skinless chicken breasts, cut into 1/2–3/4-inch cubes
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring a large pot of well-salted water to a boil, add the pasta and cook until just al dente. Drain and set aside.
- Pat the chicken dry and toss with Cajun seasoning. Heat olive oil in a skillet over medium heat, add chicken, and cook until browned, about 4–6 minutes. Remove chicken to a plate.
- In the same skillet, add onion and bell pepper, sauté for about 4 minutes. Add garlic and cook until fragrant.
- Reduce heat to low, add cream cheese, and stir until melted. Gradually whisk in heavy cream and chicken broth until smooth. Stir in cheddar, Parmesan, paprika, and season to taste.
- Return chicken to the skillet, add cooked pasta, and toss until coated in sauce.
- Transfer to the prepared baking dish, top with extra cheese, and bake for 20–25 minutes until the top is golden and the sauce is bubbly.
- Let it rest for 5 minutes before serving and garnish with parsley if desired.
Notes
Great for meal prep; can be stored in an airtight container for 3–4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern