Name: Cajun Cream Cheese Chicken Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs chicken tenders, breasts, or thighs, cut into bite-sized pieces; Cajun seasoning, to taste; Salt and black pepper, to taste; Olive oil, for cooking; 6 tbsp butter; 1/2 red onion, diced; 10 cloves garlic, minced; 2 crowns broccoli, cut into small florets; 1 red bell pepper, diced; 2 roma tomatoes, diced; 1 lb pasta (farfalle, penne, or your choice); 2 cups heavy whipping cream; 1/3 cup chicken stock or broth; 1 cup grated Parmesan cheese; 3 cups shredded cheese, divided (Colby Jack, Cheddar, Pepper Jack, or your blend of choice)

Description

Cajun Cream Cheese Chicken Pasta Bake is a bold and creamy comfort dish packed with tender chicken, colorful vegetables, and pasta, all smothered in a rich Cajun-spiced cream cheese sauce. Loaded with melty cheese and baked to golden perfection, this one-pan meal is full of flavor and perfect for feeding a crowd or prepping for the week. It’s indulgent, customizable, and a surefire family favorite.

Ingredients

Scale

2 lbs chicken tenders, breasts, or thighs, cut into bite-sized pieces
Cajun seasoning, to taste
Salt and black pepper, to taste
Olive oil, for cooking
6 tbsp butter
1/2 red onion, diced
10 cloves garlic, minced
2 crowns broccoli, cut into small florets
1 red bell pepper, diced
2 roma tomatoes, diced
1 lb pasta (farfalle, penne, or your choice)
2 cups heavy whipping cream
1/3 cup chicken stock or broth
1 cup grated Parmesan cheese

3 cups shredded cheese, divided (Colby Jack, Cheddar, Pepper Jack, or your blend of choice)

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Instructions

Preheat oven to 375°F (190°C).
Cook pasta according to package instructions; drain and set aside.
Season chicken with Cajun seasoning, salt, and pepper. In a large skillet, heat olive oil and cook chicken until browned and cooked through. Remove and set aside.
In the same skillet, melt butter over medium heat. Add onion and garlic, sauté until fragrant (about 2–3 minutes).
Add broccoli and red bell pepper. Cook until slightly tender, about 5 minutes.
Stir in tomatoes, heavy cream, chicken stock, Parmesan, and 2 cups of shredded cheese. Let the sauce simmer until thick and creamy.
Return chicken to the pan. Mix in the cooked pasta and stir to combine everything evenly. Adjust seasoning if needed.
Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining 1 cup shredded cheese.
Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Let rest for 5 minutes before serving.

Notes

You can add a pinch of red pepper flakes for extra heat.
Swap broccoli for spinach or kale if preferred.
Use rotisserie chicken to save time.
Great as leftovers and freezer-friendly before baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American