Description
A creamy, cheesy Cajun-inspired pasta bake loaded with chicken, bell peppers, and bold Louisiana flavors. The ultimate comfort dinner for busy nights or cozy gatherings.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp Cajun seasoning (plus extra for topping)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Toss chicken with Cajun seasoning. Sear chicken until golden and just cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté bell peppers and onion until softened, about 4 minutes. Add garlic and cook for 1 minute more.
- Pour in heavy cream and chicken broth. Simmer for 2-3 minutes, scraping up any browned bits.
- Stir in Parmesan, half of the mozzarella, and half of the Monterey Jack. Stir until melted and creamy. Add smoked paprika, salt, and pepper.
- Combine cooked pasta, chicken, and sauce. Mix gently. Transfer to prepared baking dish.
- Top with remaining mozzarella and Monterey Jack. Sprinkle a little extra Cajun seasoning.
- Bake uncovered for 20-25 minutes, until bubbly and golden. Garnish with parsley before serving.
Notes
For a gluten-free version, use gluten-free pasta. For a lighter version, substitute half-and-half for heavy cream. You can use chicken thighs for extra juiciness or swap bell peppers for zucchini. Adjust Cajun seasoning to taste for more or less heat. Freshly grated cheese melts best.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: About 1/6 of the casserole
- Calories: 650
- Sugar: 5
- Sodium: 950
- Fat: 36
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 39
Keywords: Louisiana Chicken Pasta Bake, creamy Cajun pasta, chicken pasta bake, comfort food, easy pasta bake