Cajun Chicken Spaghetti Bake Recipe

There’s something undeniably comforting about a baked pasta dish. It’s warm, cheesy, and bubbling with flavor—perfect for feeding a hungry family, hosting a crowd, or simply savoring leftovers for days. But when you infuse that classic comfort food with the fiery, earthy, and aromatic flavors of Cajun cuisine, it becomes something far more memorable. The result? A bold, rich, and indulgent Southern-inspired casserole: Cajun Chicken Spaghetti Bake.

At its core, this dish takes familiar ingredients—pasta, cheese, creamy sauce, chicken—and layers them with Cajun spice, peppers, onions, garlic, and a smoky complexity that transforms it into a deeply satisfying one-pan meal. It’s spicy but not overwhelming, creamy yet balanced, hearty but full of nuance. If a Southern jambalaya and a classic chicken spaghetti casserole had a baby, it would look a lot like this.

Cajun cuisine is one of the most dynamic regional food traditions in the United States. Born out of the resourcefulness of French-speaking Acadian immigrants in Louisiana, it’s known for bold seasoning, one-pot meals, and a reverence for local ingredients. From étouffée to gumbo to boudin, Cajun food is a celebration of spice, flavor, and family cooking.

The Cajun Chicken Spaghetti Bake honors this tradition while leaning into classic American casserole structure. It’s a hybrid dish—layering al dente spaghetti with sautéed chicken, a trinity of Cajun vegetables (bell pepper, onion, celery), and a creamy cheese sauce, all baked to golden perfection. It’s a recipe that feeds a crowd, invites experimentation, and gets better the next day.

Step-by-Step Instructions: How to Make Cajun Chicken Spaghetti Bake

Step 1: Gather All Ingredients

For the Cajun Spice Mix (Homemade – recommended)

• 1 tablespoon smoked paprika

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon ground black pepper

• 1 teaspoon kosher salt

Mix all ingredients in a small bowl and set aside.

For the Chicken & Vegetables

• 2 tablespoons olive oil or butter

• 1 ½ pounds boneless, skinless chicken breasts or thighs (cubed)

• 1 large green bell pepper, diced

• 1 large red bell pepper, diced

• 1 medium yellow onion, diced

• 2 celery stalks, finely chopped (optional but authentic)

• 4 cloves garlic, minced

• 1–2 teaspoons Cajun seasoning (from above), for the chicken

For the Sauce

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 ½ cups whole milk

• 1 cup chicken broth

• ½ teaspoon Cajun seasoning (or more to taste)

• 1/2 cup cream cheese, softened

• 1 ½ cups shredded sharp cheddar

• 1 cup shredded Monterey Jack or mozzarella

• Salt and pepper to taste

For the Pasta

• 12 oz dry spaghetti (or linguine/fettuccine)

• Salted water for boiling

For Assembly & Baking

• ½ cup shredded cheese (for topping)

• ¼ cup chopped parsley or green onions (for garnish)

• Optional: Crushed red pepper or hot sauce for extra heat

Step 2: Boil the Pasta

1. Bring a large pot of salted water to a rolling boil.

2. Add spaghetti and cook until al dente (1–2 minutes less than package directions).

3. Drain and set aside. Toss with a little olive oil to prevent sticking.

Do not overcook! The pasta will continue cooking in the oven.

Step 3: Cook the Cajun Chicken

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

2. Add the cubed chicken, season with Cajun spice (1–2 tsp), and sauté until browned and cooked through, about 6–8 minutes.

3. Remove chicken from the skillet and set aside in a bowl.

For extra flavor, don’t overcrowd the pan—cook in two batches if needed.

Step 4: Sauté Vegetables

1. In the same pan (with residual chicken flavor), add:

   • Diced onion

   • Bell peppers

   • Celery (optional)

2. Sauté for 5–7 minutes or until softened and lightly browned.

3. Add minced garlic and sauté for 1 minute more.

This is your “holy trinity” base — the classic Cajun vegetable mix.

4. Add vegetables to the bowl with the cooked chicken.

Step 5: Make the Creamy Cajun Cheese Sauce

Make the Roux:

1. In the same skillet (wipe clean if necessary), melt 4 tablespoons butter over medium heat.

2. Whisk in 4 tablespoons flour to form a roux.

3. Cook the roux for 2–3 minutes, whisking constantly, until it’s golden and smells slightly nutty.

Build the Sauce:

4. Slowly add 2½ cups milk and 1 cup chicken broth, whisking constantly to avoid lumps.

5. Bring to a gentle simmer and cook until slightly thickened (about 5–7 minutes).

Add Cheese & Seasoning:

6. Stir in:

   • ½ teaspoon Cajun seasoning

   • ½ cup cream cheese

   • 1½ cups shredded cheddar

   • 1 cup Monterey Jack or mozzarella

7. Stir until cheese is fully melted and the sauce is creamy.

8. Taste and adjust seasoning with salt, pepper, or more Cajun spice if needed.

Want it spicier? Add cayenne, hot sauce, or a pinch of red pepper flakes.

Step 6: Combine Everything

1. In a large bowl or pot, mix:

   • Cooked pasta

   • Cajun chicken

   • Sautéed vegetables

   • Cheese sauce

2. Gently toss until everything is evenly coated.

Use tongs or two large spoons to gently fold the ingredients together.

Step 7: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9×13-inch baking dish.

3. Pour the entire pasta mixture into the dish.

4. Sprinkle top with ½ cup shredded cheese (or more if you’re feeling indulgent).

5. Optional: Top with breadcrumbs for crunch or more Cajun spice for heat.

Step 8: Bake to Perfection

1. Cover loosely with foil and bake for 20 minutes.

2. Remove foil and continue baking for 10–15 minutes, or until bubbly and golden on top.

3. Let cool for 5–10 minutes before serving. The sauce will thicken slightly as it rests.

Step 9: Garnish and Serve

Before serving:

• Sprinkle with chopped parsley or green onions.

• Serve with lemon wedges or hot sauce on the side.

• Optional side ideas: Garlic bread, coleslaw, or a crisp green salad.