Louisiana Chicken Pasta Bake – Easy Creamy Cajun Dinner Recipe

Steam rises from the oven as you crack open the casserole lid—creamy sauce bubbling, cheese turning golden, and that unmistakable Cajun aroma that just makes your kitchen feel like home. The first time I whipped up this Louisiana Chicken Pasta Bake, it was on a chilly Sunday evening when my family was craving something hearty but with a little kick. I remember thinking, “Why not combine my favorite creamy pasta with the smoky, spicy flavors of Louisiana?” Trust me, it was love at first bite.

There’s something about creamy Cajun pasta that just brings people together. Maybe it’s the colorful peppers, the juicy chicken, or that irresistible cheese pull when you scoop out a serving. Whatever it is, this pasta bake hits all the right notes—comforting, flavorful, and so easy to throw together. I’ve tested this recipe more times than I can count (tweaking the seasonings, trying different cheeses, you name it), and it’s become my go-to for busy weeknights and casual get-togethers alike.

This Louisiana Chicken Pasta Bake isn’t just another pasta dish. It’s loaded with bold Cajun flavor, a luscious sauce, and just enough heat to wake up your taste buds without overwhelming the whole family. If you’re looking for a creamy, easy dinner that’ll have everyone asking for seconds, you’re in for a treat. Whether you’re new to Cajun cooking or a seasoned pro, this recipe is sure to earn a spot in your comfort food rotation.

Why You’ll Love This Recipe

After years of recipe testing—and more than a few Cajun-inspired dinner fails—I can confidently say this is one of the best pasta bakes to hit my table. Here’s why you and your crew are about to fall in love:

• Quick & Easy: Ready in under an hour, this Louisiana Chicken Pasta Bake is perfect for those nights when you want something hearty but don’t want to spend all evening in the kitchen.
• Simple Ingredients: No need for fancy specialty stores—everything you need is probably in your pantry or fridge already.
• Perfect for Gatherings: This is my go-to for potlucks, family dinners, or when I want to impress company without breaking a sweat. (Honestly, it’s a lifesaver for feeding hungry teens!)
• Crowd-Pleaser: Even picky eaters can’t say no to creamy cheese, juicy chicken, and a pop of Cajun flavor. You can always adjust the heat if someone’s spice-shy.
• Unbelievably Delicious: It’s comfort food at its finest—the kind that makes you sigh contentedly after the first forkful. The cheese melts just right, the sauce is silky, and the Cajun seasoning brings a magical warmth.

What sets this Louisiana Chicken Pasta Bake apart? For starters, I blend the cheeses into the sauce so every bite is creamy—not dry or clumpy. The chicken is tossed in Cajun spices before it ever hits the pan, locking in that Louisiana flavor. And honestly, the balance of heat, smoke, and creamy goodness is spot-on. No bland bites here!

This dish isn’t just food—it’s a cozy hug in casserole form. If you’ve ever wanted to make a dinner that’s both comforting and a little adventurous, this is it. Trust me, you’ll come back to it again and again.

Ingredients Needed

This Louisiana Chicken Pasta Bake is all about using everyday ingredients to create bold, crave-worthy flavor. Here’s what you’ll need (plus a few tips for the best results):

• Pasta: 12 oz (340g) penne or rigatoni. (I prefer penne for all those sauce-catching nooks, but any short pasta works!)
• Olive oil: 2 tbsp, for sautéing. (Can swap with avocado oil if you like.)
• Chicken breast: 1.5 lbs (680g), boneless, skinless, cut into bite-sized pieces. (Thighs also work for extra juiciness.)
• Cajun seasoning: 1 tbsp, plus more for topping. (I love Tony Chachere’s, but homemade blends are fantastic too.)
• Red bell pepper: 1, diced. (Adds sweetness and color.)
• Yellow bell pepper: 1, diced. (Keeps things vibrant—orange works too!)
• Onion: 1/2 cup (75g), chopped. (Yellow is my go-to, but white onion is fine.)
• Garlic: 3 cloves, minced. (Fresh is best, but jarred will do in a pinch.)
• Heavy cream: 2 cups (480ml). (You can use half-and-half for a lighter version.)
• Chicken broth: 1/2 cup (120ml). (Low sodium is best. Vegetable broth works for a lighter flavor.)
• Parmesan cheese: 1 cup (90g), freshly grated. (I highly recommend grating your own for maximum meltiness.)
• Mozzarella cheese: 1.5 cups (170g), shredded. (Whole milk mozzarella melts best.)
• Monterey Jack cheese: 1 cup (115g), shredded. (Adds creaminess and a mild kick.)
• Smoked paprika: 1/2 tsp. (Gives a subtle smoky depth—don’t skip it!)
• Salt & black pepper: To taste. (Adjust depending on your Cajun seasoning’s saltiness.)
• Fresh parsley: 2 tbsp, chopped (for garnish). (Totally optional but looks gorgeous for serving.)

Ingredient Tips: For a gluten-free Louisiana Chicken Pasta Bake, use your favorite GF pasta. If dairy is a concern, swap in coconut cream and a dairy-free cheese blend. And if you can’t do bell peppers, sub in zucchini—it works like a charm.

I always reach for Cabot or Tillamook cheeses for the best melt, but any good-quality cheese will work. And if you want a little more heat, toss in a pinch of cayenne or a dash of hot sauce. Make it your own!

Equipment Needed

Here’s what you’ll want to have ready before you start your Louisiana Chicken Pasta Bake:

• Large pot: For boiling pasta. (Any sturdy stockpot will do!)
• Large skillet or sauté pan: For browning chicken and sautéing veggies.
• 9×13-inch (23x33cm) baking dish: Glass or ceramic both work—I use Pyrex for even baking.
• Mixing bowls: For tossing chicken and prepping cheese blends.
• Measuring cups and spoons: For precise ingredient portions.
• Wooden spoon or spatula: For stirring sauces and mixing pasta.
• Cheese grater: Freshly grated cheese really does make a difference! (Box graters are easiest to clean.)
• Colander: For draining pasta.
• Aluminum foil: (Optional) If you want to cover the bake for a softer top.

No fancy gadgets required! If you don’t have a skillet big enough for the sauce, just split the veggies between two pans—it’ll turn out just fine. And if your baking dish is metal, line it with parchment to prevent sticking. Quick tip: a silicone spatula is perfect for scraping out every last bit of that creamy sauce (no waste!).

On a budget? I’ve used thrift store bakeware and it works perfectly well—just check for chips or cracks first. And if you’re using a nonstick pan, avoid metal utensils to keep it scratch-free.

Preparation Method

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23x33cm) baking dish and set aside. This keeps the pasta from sticking and makes cleanup a breeze.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook 12 oz (340g) penne or rigatoni until just al dente (about 9-10 minutes, but check your package). Drain well and set aside. Don’t overcook—it’ll soften more in the oven.
3. Season and cook the chicken: In a mixing bowl, toss 1.5 lbs (680g) chicken pieces with 1 tbsp Cajun seasoning and a pinch of salt. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken in a single layer and sear for 5-7 minutes, flipping once, until golden and just cooked through. Remove chicken to a plate. (If the chicken sticks, don’t worry—those browned bits are flavor gold!)
4. Sauté the veggies: In the same skillet, add diced red and yellow bell peppers and 1/2 cup (75g) chopped onion. Sauté for about 4 minutes, or until they’re just softened and fragrant. Stir in 3 minced garlic cloves and cook for 1 more minute—don’t let the garlic burn.
5. Make the creamy sauce: Pour in 2 cups (480ml) heavy cream and 1/2 cup (120ml) chicken broth. Scrape up any browned bits from the pan (this is where the magic happens). Let it simmer gently for 2-3 minutes, just until it starts to thicken.
6. Add the cheese: Reduce heat to low and stir in 1 cup (90g) Parmesan, 3/4 cup (85g) mozzarella, and 1/2 cup (60g) Monterey Jack. Stir until smooth and creamy. Sprinkle in 1/2 tsp smoked paprika, then taste and adjust salt and pepper as needed. (If the sauce gets too thick, add a splash of broth.)
7. Combine everything: In a large bowl or your pot, toss together the drained pasta, cooked chicken, and creamy sauce. Mix gently to coat everything evenly—don’t worry if it looks a bit saucy, it’ll thicken as it bakes.
8. Assemble the bake: Transfer the mixture to your prepared baking dish. Top with the remaining mozzarella and Monterey Jack cheese (3/4 cup each). Sprinkle a little extra Cajun seasoning on top for

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