Some dinners just hit different, and this Creamy Cajun Chicken Pasta Bake is one of them. Imagine tender penne folded into a luscious Cajun-spiced cream sauce, layered with juicy slices of blackened chicken breast, and finished under a blanket of golden, bubbling cheese. It has all the bold, smoky flavor of classic Cajun pasta, but baking it turns it into the ultimate cozy casserole, the kind of dish that brings everyone to the table fast. Perfect for a busy weeknight or a laid-back weekend gathering, this bake delivers big flavor with surprisingly little fuss.
Ingredients
- 12 oz penne pasta
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning, divided
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup chicken broth
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375 F (190 C) and lightly grease a 9×13-inch baking dish.
- Cook the penne in well-salted boiling water until just shy of al dente. Drain and set aside.
- Pat the chicken dry and rub all over with 1 tablespoon of the Cajun seasoning. Sear in the olive oil over medium-high heat, 5 to 6 minutes per side, until blackened and cooked through. Rest 5 minutes, then slice into strips.
- In the same skillet, melt the butter and saute the onion and bell pepper until soft, about 5 minutes. Stir in the garlic and remaining Cajun seasoning and cook 1 minute more.
- Pour in the heavy cream and chicken broth, scraping up the browned bits from the pan. Simmer 3 to 4 minutes until slightly thickened, then stir in half the mozzarella and all the Parmesan until melted and smooth.
- Toss the pasta with the sauce. Spread half in the baking dish, layer the sliced chicken over it, then add the remaining pasta. Top with the remaining mozzarella.
- Bake 20 to 25 minutes, until bubbly and golden on top.
- Rest 5 minutes, sprinkle with fresh parsley, and serve warm.
