Louisiana Chicken Pasta Bake Recipe

If you’re a fan of bold flavors, creamy sauces, and a touch of spice, the Louisiana Chicken Pasta Bake is a dish that deserves a spot in your weekly meal rotation. This Southern-inspired recipe combines juicy, seasoned chicken, perfectly cooked pasta, and a rich, creamy Cajun sauce. It’s baked to bubbly, golden perfection, delivering a satisfying dish that captures the essence of Louisiana cuisine.

This recipe blends the comfort of a hearty casserole with the spicy flair of Cajun cooking, making it perfect for family dinners, potlucks, or any occasion where you want to impress with minimal effort. With its balance of flavors and textures, it’s sure to become a favorite.

Why You’ll Love This Recipe

1. Packed with Flavor: Cajun spices add just the right amount of heat and depth.
2. Family-Friendly: Creamy and cheesy with a mild spice level that can be adjusted to your liking.
3. Great for Meal Prep: Reheats beautifully for quick lunches or dinners.
4. Customizable: Swap proteins, use gluten-free pasta, or add more veggies to suit your preferences.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Pat the chicken breasts dry with a paper towel. Sprinkle both sides generously with Cajun seasoning, salt, and pepper.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
3. Slice the Chicken: Once cooled slightly, slice the chicken into strips or cubes. Set aside.

Step 2: Cook the Pasta

1. Boil the Pasta: Cook the pasta in salted boiling water according to the package instructions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.

Step 3: Sauté the Vegetables

1. Heat Oil: In the same skillet used for the chicken, heat 2 tablespoons of olive oil or butter over medium heat.
2. Cook the Veggies: Add the diced onion, bell pepper, and mushrooms (if using). Sauté for 5–7 minutes until softened.
3. Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.

Step 4: Make the Sauce

1. Create a Roux: In the skillet, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
2. Add Liquids: Gradually whisk in the heavy cream and chicken broth, stirring constantly to avoid lumps.
3. Season the Sauce: Stir in Cajun seasoning, smoked paprika, onion powder, and garlic powder. Let the sauce simmer for 3–4 minutes until thickened.
4. Incorporate Cheese: Remove from heat and stir in the Parmesan and mozzarella cheese until melted and smooth. Adjust seasoning with salt and pepper as needed.

Step 5: Assemble the Casserole

1. Combine Ingredients: In a large bowl, combine the cooked pasta, sautéed vegetables, sliced chicken, and the creamy Cajun sauce. Mix well to coat everything evenly.
2. Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
3. Add Topping: Sprinkle the top with shredded mozzarella and Parmesan cheese.

Step 6: Bake the Casserole

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake: Place the dish in the oven and bake for 20–25 minutes until the cheese is melted, bubbly, and golden brown.

Serving Suggestions

• Garnish: Sprinkle with fresh parsley for a pop of color.
• Side Dishes: Serve with a green salad, garlic bread, or roasted vegetables.
• For Spice Lovers: Add a drizzle of hot sauce or a pinch of red pepper flakes.

Tips for Success

1. Don’t Overcook the Pasta: Undercook by a minute or two since it will continue cooking in the oven.
2. Adjust Spice Level: Reduce Cajun seasoning for a milder dish or add extra for more heat.
3. Cheese Options: Feel free to use a blend of cheeses like cheddar, gouda, or Monterey Jack.
4. Make Ahead: Assemble the casserole in advance, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Variations

Protein Swaps

• Use shrimp, sausage, or even tofu for a different take on the recipe.

Vegetarian Option

• Skip the chicken and add more vegetables, like zucchini or spinach, for a meatless version.

Gluten-Free Version

• Substitute with gluten-free pasta and use cornstarch instead of flour for the sauce.

Extra Veggies

• Add diced tomatoes, corn, or black beans for more texture and flavor.

Frequently Asked Questions

Can I use store-bought Cajun seasoning?

Yes, but you can also make your own blend with paprika, garlic powder, onion powder, cayenne, thyme, and oregano.

What’s the best pasta for this dish?

Penne, rigatoni, or any sturdy pasta that holds the sauce well works great.

Can I make this dish dairy-free?

Yes, substitute the heavy cream with coconut milk and use dairy-free cheese alternatives.

Conclusion

The Louisiana Chicken Pasta Bake combines the bold, spicy flavors of Cajun cuisine with the creamy comfort of a classic baked pasta dish. It’s a versatile recipe that’s easy to customize and guaranteed to delight anyone who tries it. Whether you’re cooking for a weeknight dinner or a special occasion, this dish brings the best of Louisiana to your table with every bite.

So, roll up your sleeves, preheat your oven, and get ready to enjoy a hearty, flavor-packed casserole that’s as satisfying as it is delicious!

Yield: 6

Louisiana Chicken Pasta Bake Recipe

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If you're a fan of bold flavors, creamy sauces, and a touch of spice, the Louisiana Chicken Pasta Bake is a dish that deserves a spot in your weekly meal rotation. This Southern-inspired recipe combines juicy, seasoned chicken, perfectly cooked pasta, and a rich, creamy Cajun sauce. It's baked to bubbly, golden perfection, delivering a satisfying dish that captures the essence of Louisiana cuisine.

Prep Time 15 minutes

Cook Time 35 minutes

Ingredients

• For the Chicken:
• 1 pound chicken breast, thinly sliced or cubed
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• For the Pasta:
• 12 ounces penne or rigatoni pasta
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• For the Topping:
• 1 cup shredded mozzarella cheese
• 1/4 cup breadcrumbs (optional, for added crunch)
• 2 tablespoons chopped parsley (for garnish)

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Prepare the Chicken

1. Season the chicken pieces with Cajun seasoning, ensuring they are evenly coated.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet and set aside.

3. Make the Sauce

1. In the same skillet, melt the butter over medium heat.
2. Add the onion and sauté for 3-4 minutes until softened.
3. Add the bell peppers and cook for another 5 minutes until tender.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine.
6. Simmer the sauce for 3-4 minutes, then mix in the Parmesan cheese, mozzarella cheese, and red pepper flakes. Stir until the cheese is melted and the sauce is smooth.

4. Combine and Assemble

1. Preheat the oven to 375°F (190°C).
2. Add the cooked pasta and chicken to the skillet with the sauce. Toss until evenly coated.
3. Transfer the mixture to a greased 9x13-inch baking dish.
4. Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the top.

5. Bake

1. Place the baking dish in the preheated oven.
2. Bake for 20-25 minutes, or until the cheese is bubbly and golden.

6. Serve

1. Remove from the oven and let rest for 5 minutes.
2. Garnish with chopped parsley before serving.

Notes

• Add Protein: Shrimp or andouille sausage can be added alongside or in place of the chicken for variety.
• Make It Spicier: Increase the Cajun seasoning or add extra red pepper flakes.