Creamy Cajun Chicken Pasta Bake: A Bold, Flavor-Packed Comfort Dish for Every Occasion

There’s something magical about a baked pasta dish—steamy, bubbling cheese, savory sauce clinging to every curve of the noodles, and that golden, slightly crispy topping that breaks into creamy perfection with each bite. It’s the ultimate comfort food, familiar yet endlessly adaptable. But when you throw bold Cajun spices, juicy seared chicken, and a silky, creamy sauce into the mix, you elevate that comfort into something unforgettable. Welcome to your new favorite indulgence: Creamy Cajun Chicken Pasta Bake.

Save it!

This dish marries the fiery soul of Louisiana-style seasoning with the creamy, cheesy decadence of a pasta casserole. It’s spicy, rich, satisfying—and surprisingly easy to pull together. Whether you’re planning a hearty family dinner, meal-prepping for the week, or looking to impress guests without fussing over a stove, this recipe checks every box. And with just one baking dish and some pantry staples, it’s as practical as it is delicious.

The beauty of a Cajun chicken pasta bake lies in its layers: perfectly cooked pasta tossed in a luscious Cajun cream sauce, sautéed bell peppers and onions for sweetness and crunch, tender bites of seasoned chicken, and a generous layer of melty cheese baked to golden perfection. It’s a meal that delivers bold flavor with minimal effort—ideal for busy weeknights and laid-back weekend dinners alike.

In this comprehensive guide, we’ll explore every aspect of building this dish from the ground up. From selecting the right pasta shape and understanding Cajun spices to tips for balancing creaminess with heat and choosing the best cheese for that melty topping, we’ll cover it all. We’ll also look at gluten-free and low-carb variations, make-ahead and freezer tips, and side dish pairings to complete your meal.

So preheat your oven, grab your favorite casserole dish, and get ready to dive into the fiery, creamy, utterly comforting world of Creamy Cajun Chicken Pasta Bake.

Detailed Instructions: How to Make Creamy Cajun Chicken Pasta Bake

Step 1: Gather and Prepare Your Ingredients

Cooking starts with good mise en place—organizing and prepping all your ingredients before the stove even turns on. It makes the process smoother, faster, and more enjoyable.

Essential Ingredients:

For the Cajun Chicken:

• 1.5 lbs boneless skinless chicken breasts (or thighs for juicier meat)

• 1½ tablespoons Cajun seasoning (store-bought or homemade)

• 1 tablespoon olive oil (for searing)

• Salt and black pepper (to taste)

For the Pasta & Vegetables:

• 12 oz pasta (penne, rigatoni, or fusilli work best for sauce retention)

• 1 tablespoon olive oil or butter (for sautéing)

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 small red onion, thinly sliced

• 3–4 cloves garlic, minced

For the Creamy Cajun Sauce:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups heavy cream (or half-and-half for a lighter option)

• ½ cup chicken broth (adds depth and thins the sauce slightly)

• 1 teaspoon Cajun seasoning (plus more to taste)

• ½ teaspoon smoked paprika (optional, for extra depth)

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

For Baking:

• 1½ cups shredded mozzarella cheese

• ½ cup grated cheddar or Monterey Jack (for flavor variation)

• Fresh parsley or green onions (for garnish)

Step 2: Season and Sear the Chicken

The heart of this dish is juicy, well-seasoned Cajun chicken. This step infuses bold flavor and builds the foundation of your pasta bake.

a. Prepare the Chicken:

• Pat chicken dry with paper towels. Moisture on the surface causes steaming, not searing.

• Rub both sides generously with Cajun seasoning. Add a light sprinkle of salt and pepper if your Cajun blend is low in sodium.

Pro Tip: Let the chicken sit at room temperature for 15 minutes after seasoning. This helps it cook more evenly and allows the spices to penetrate.

b. Sear the Chicken:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

• Add chicken in a single layer. Cook undisturbed for 4–5 minutes on the first side until a deep golden crust forms.

• Flip and cook for another 3–4 minutes, or until internal temperature reaches 165°F (74°C).

• Transfer to a plate and let rest. Resting keeps the juices inside when slicing.

• Once slightly cooled, slice into thin strips or bite-sized pieces.

Step 3: Cook the Pasta

Pasta is the vehicle for all that Cajun-spiced creaminess. You want it al dente, since it will cook further in the oven.

a. Boil the Pasta:

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

• Add your chosen pasta and cook 1–2 minutes less than the package instructions (al dente).

• Drain and set aside. Do not rinse. The starch helps the sauce cling to the pasta.

Optional: Toss the pasta with a teaspoon of olive oil to prevent sticking, especially if prepping in advance.

Step 4: Sauté the Vegetables

The bell peppers and onions provide a sweet counterpoint to the spicy Cajun notes and add color, crunch, and flavor to the bake.

a. Sauté Until Tender:

• In the same skillet used for the chicken, add 1 tablespoon oil or butter over medium heat.

• Add the sliced bell peppers and onions.

• Cook for 5–6 minutes, stirring occasionally, until softened and slightly caramelized.

• Add minced garlic and sauté for another 30–60 seconds until fragrant.

Pro Tip: Don’t overcrowd the pan. Vegetables need room to sear, not steam. If your skillet is small, work in batches.

Step 5: Make the Creamy Cajun Sauce

This rich, velvety sauce binds the dish together. It’s a Cajun-spiced béchamel, enhanced with cream, Parmesan, and aromatics.

a. Build the Roux:

• In the same skillet (or a clean saucepan), melt 2 tablespoons butter over medium heat.

• Whisk in 2 tablespoons flour and cook for 1–2 minutes to eliminate the raw flour taste. You’re looking for a pale golden roux.

b. Add Liquid Ingredients:

• Slowly pour in the cream while whisking constantly to avoid lumps.

• Add chicken broth and stir to combine. Simmer gently for 3–4 minutes until slightly thickened.

c. Season and Finish:

• Stir in Cajun seasoning, smoked paprika (if using), salt, and black pepper.

• Add Parmesan cheese and stir until melted and the sauce is creamy and smooth.

Adjust the heat level: Add extra Cajun seasoning or a pinch of cayenne for a spicier sauce. Reduce for a milder version.

Step 6: Combine Everything Together

Now comes the part where all the flavors begin to marry.

a. Mix the Pasta and Sauce:

• Add cooked pasta to the sauce and stir to coat completely.

• Fold in sautéed vegetables and sliced Cajun chicken. Mix gently to avoid breaking the pasta.

b. Taste and Adjust:

• At this point, taste for seasoning. Does it need more salt? More Cajun spice? This is your last chance to tweak the flavor before baking.

Step 7: Assemble the Pasta Bake

It’s time to transfer your pasta mixture to a baking dish and layer on the cheese.

a. Prep Your Baking Dish:

• Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.

b. Layer the Casserole:

• Pour the pasta mixture into the dish, spreading it evenly.

• Top with shredded mozzarella and cheddar (or your preferred cheese blend).

• For extra richness, sprinkle a little Parmesan on top.

Optional: Add a few pats of butter or drizzle with olive oil for a more golden cheese crust.

Step 8: Bake Until Bubbly and Golden

The final step is a short bake to melt the cheese and bring the whole dish together.

a. Bake:

• Preheat oven to 375°F (190°C).

• Cover the dish loosely with foil and bake for 15–20 minutes.

b. Broil for a Golden Top:

• Remove foil and switch oven to broil for 2–3 minutes to brown the cheese.

• Watch closely—broilers vary and cheese can burn quickly.

Step 9: Rest, Garnish, and Serve

After baking, the dish needs a few minutes to settle before slicing and serving.

a. Rest:

• Let the casserole sit for 5–10 minutes out of the oven. This helps the sauce thicken slightly and makes serving cleaner.

b. Garnish:

• Sprinkle chopped fresh parsley or green onions on top for color and brightness.

• Add a few dashes of hot sauce if you like extra heat.

c. Serve:

• Scoop generous portions onto plates and serve hot.

• Pair with a green salad, garlic bread, or roasted vegetables.