Cajun Cream Cheese Chicken Pasta Bake

Cajun Cream Cheese Chicken Pasta Bake is a rich, spicy, and ultra-creamy dish that’s packed with bold flavors and perfect for feeding a hungry crowd. Juicy chicken, tender pasta, and a luscious Cajun-spiced cream cheese sauce come together in one bubbly, cheesy casserole. It’s comfort food with a kick, and I can’t get enough of it.

Why You’ll Love This Recipe

I love how this pasta bake delivers big flavor with just the right amount of spice and creaminess. The Cajun seasoning gives the chicken a smoky heat, while the cream cheese melts into a velvety sauce that coats every bite of pasta. It’s easy to throw together, reheats beautifully, and makes weeknight dinners feel like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs, cooked and shredded

• Pasta (penne, rotini, or rigatoni work best)

• Cream cheese, softened

• Heavy cream or milk

• Chicken broth

• Cajun seasoning

• Garlic, minced

• Onion, diced

• Bell peppers (red or green), chopped

• Shredded mozzarella or cheddar cheese

• Olive oil or butter

• Salt and black pepper

• Fresh parsley or green onions (for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. I cook the pasta in salted water until al dente, then drain and set aside.

3. In a skillet, I sauté the onion and bell peppers in olive oil until softened. I add the garlic and cook for another minute.

4. I stir in the cream cheese, chicken broth, and heavy cream, letting it melt into a smooth sauce.

5. I add Cajun seasoning, salt, and pepper to taste, then stir in the cooked chicken and cooked pasta until everything is coated.

6. I pour the mixture into the baking dish, top it with shredded cheese, and bake uncovered for 20–25 minutes, until bubbly and golden on top.

7. I let it rest for a few minutes before serving, then garnish with fresh parsley or green onions.

Servings and timing

This recipe serves 6 to 8 people. It takes about 20 minutes to prep, 25 minutes to bake, and is ready in under 1 hour.

Variations

• I sometimes swap the chicken for cooked shrimp or sausage for a fun Cajun twist.

• For extra heat, I add crushed red pepper flakes or hot sauce to the sauce.

• I use pepper jack or smoked gouda for different cheesy finishes.

• To sneak in some greens, I fold in spinach or kale before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm them in the oven at 350°F (175°C) until heated through. If it’s too thick, I stir in a splash of cream or broth to loosen the sauce.

FAQs

Is this dish spicy?

It has a mild to moderate heat from the Cajun seasoning. I adjust the spice level by using more or less seasoning or adding hot sauce if I want it hotter.

Can I make it ahead?

Yes, I often assemble it a day in advance and refrigerate. When I’m ready to bake, I let it sit at room temperature for 20 minutes and then bake as directed.

What pasta holds up best in this bake?

I use short, sturdy pasta like penne, rotini, or rigatoni. They hold the sauce well and don’t get mushy.

Can I use low-fat cream cheese?

Yes, I’ve used low-fat cream cheese and it still turns out creamy, though not quite as rich.

How do I make it more saucy?

If I want a saucier bake, I add an extra splash of cream or broth before baking—it helps keep everything moist and creamy.

Conclusion

Cajun Cream Cheese Chicken Pasta Bake is one of those hearty, satisfying meals I love making when I want something rich, cheesy, and full of flavor. With just enough heat and a whole lot of creamy goodness, it’s the perfect comfort food that always earns rave reviews around my table.