I can’t get over how this Cajun Cream Cheese Chicken Pasta Bake comes out so creamy, cheesy, and loaded with bold spice in every bite. One pan hits the table, and suddenly everyone wants seconds before the first serving is gone.

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I’m obsessed with this Cajun Cream Cheese Chicken Pasta Bake because it hits that bold, creamy, spicy spot I’m always craving. The Cajun seasoning brings the kick, the cream cheese makes every bite ridiculously rich, and I love how the whole thing tastes like I tried way harder than I did.

But honestly, it’s the kind of dinner I keep thinking about after the plates are cleared. Saucy, cheesy, a little smoky, and totally unapologetic.

And yes, I absolutely go back for seconds. Maybe thirds.

No shame, because this bake is pure comfort without being boring for even one bite.

Ingredients

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Pasta makes it hearty, cozy, and perfect for soaking up that creamy sauce.
Chicken adds real protein, so this bake actually feels like dinner.
Cajun seasoning brings heat, spice, and that bold Louisiana-style kick.
Olive oil helps the chicken brown without making things feel heavy.
Butter adds richness and makes the veggies taste way better.
Onion gives the sauce a savory base, not just cream and cheese.
Red bell pepper adds sweetness, color, and a little fresh crunch.
Garlic makes everything smell amazing before it even hits the oven.
Cream cheese makes the sauce thick, tangy, and super comforting.
Heavy cream keeps it silky, rich, and totally not diet food.
Chicken broth loosens the sauce so it’s creamy, not gluey.
Cheddar brings sharp, melty flavor that cuts through the richness.
Mozzarella gives you those stretchy, cheesy bites everyone fights over.
Plus smoked paprika and oregano add warmth, depth, and a little smoky vibe.
Basically, parsley makes it look fresh, even when it’s pure comfort food.

Ingredient Quantities

12 ounces pasta (penne or rigatoni)

1 pound boneless skinless chicken breasts, cut into bite size pieces

2 tablespoons Cajun seasoning, divided

1 tablespoon olive oil

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped

1 medium red bell pepper, diced

3 cloves garlic, minced

8 ounces cream cheese, softened

1 cup heavy cream

1/2 cup low sodium chicken broth

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and black pepper to taste

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 375 F. Cook 12 ounces pasta in salted boiling water to al dente according to package directions, drain and set aside.

2. Toss 1 pound bite size chicken pieces with 1 tablespoon Cajun seasoning and a little salt and black pepper.

3. Heat 1 tablespoon olive oil in a large skillet over medium high heat and sear chicken until browned and cooked through, about 5 to 7 minutes; transfer chicken to a plate.

4. In the same skillet, melt 2 tablespoons unsalted butter over medium heat and sauté 1 medium finely chopped yellow onion and 1 medium diced red bell pepper until softened, about 4 to 5 minutes.

5. Add 3 cloves minced garlic and cook 30 seconds until fragrant.

6. Reduce heat to low and stir in 8 ounces softened cream cheese, 1 cup heavy cream, and 1/2 cup low sodium chicken broth until smooth and combined.

7. Stir in remaining 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 cup shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese; season with salt and black pepper to taste and heat until cheeses melt into a creamy sauce.

8. Return the cooked chicken to the skillet and fold in the drained pasta until everything is evenly coated in the sauce.

9. Transfer the mixture to a lightly greased 9 by 13 inch baking dish, smooth the top, and bake in the preheated oven for 15 to 20 minutes until bubbly and slightly golden on top.

10. Let rest 5 minutes, garnish with 2 tablespoons chopped fresh parsley if desired, and serve hot.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large skillet or sauté pan (12 inch)
4. 9 by 13 inch baking dish, lightly greased
5. Chef knife
6. Cutting board
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Mixing bowl for softening/stirring cheeses and cream
10. Oven mitts or pot holders

FAQ

Q: Can I use a different pasta shape? A: Yes. Penne or rigatoni work best because they hold the sauce, but shells, ziti, or fusilli are good substitutes.

Q: How spicy will this be and can I adjust the heat? A: With 2 tablespoons of Cajun seasoning it will be moderately spicy. Reduce to 1 tablespoon for mild heat or add extra Cajun or cayenne for more kick.

Q: Can I substitute other dairy or make it lighter? A: You can use half and half instead of heavy cream for a lighter sauce, but it will be less rich. Low fat cream cheese can be used but may yield a thinner, less creamy texture.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350 F until warmed through or microwave in short intervals, stirring to ensure even heating. Add a splash of cream or broth if it seems dry.

Q: Can I make this ahead or freeze it? A: You can assemble and refrigerate unbaked for up to 24 hours. For freezing, bake first, cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven until hot.

Q: Any tips for ensuring the chicken stays tender? A: Cut chicken into even bite size pieces, do not overcook in the skillet, and finish cooking in the sauce briefly so it stays moist. A quick sear to brown then simmering in the sauce gives best results.

Cajun Cream Cheese Chicken Pasta Bake Recipe Substitutions and Variations

Pasta (penne or rigatoni): swap for cooked fusilli, cavatappi, or short macaroni for similar sauce clinging and texture.
Boneless skinless chicken breasts: use boneless thighs for richer flavor and more forgiving cooking, or firm tofu for a vegetarian option.
Cream cheese: replace with equal parts mascarpone for a silkier finish or softened goat cheese for tangier flavor; for lower fat, use Neufchâtel.
Heavy cream: substitute half and half plus 2 tablespoons melted butter for similar richness, or use full fat coconut milk for a dairy free choice with a slight coconut note.

Pro Tips

1) Seasoning trick: Let the chicken sit with the Cajun seasoning for 10 to 15 minutes before cooking. It helps the flavors penetrate and gives a better crust when you sear it.

2) Pasta timing: Undercook the pasta by about 1 minute so it finishes cooking in the oven without turning mushy. Reserve a half cup of the pasta cooking water; add a splash to the sauce if it tightens up and needs loosening.

3) Smooth sauce: Make sure the cream cheese is fully softened and cut into cubes before adding. Stir it in over low heat until silky to avoid any lumps and to keep the sauce glossy.

4) Finish with texture: For a bubbly, golden top, sprinkle an extra handful of mozzarella or cheddar during the last 3 to 5 minutes of baking and switch the oven to broil for 1 to 2 minutes if you want more browning. Watch it closely so it does not burn.

Cajun Cream Cheese Chicken Pasta Bake Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

798

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large skillet or sauté pan (12 inch)
4. 9 by 13 inch baking dish, lightly greased
5. Chef knife
6. Cutting board
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Mixing bowl for softening/stirring cheeses and cream
10. Oven mitts or pot holders

Ingredients

12 ounces pasta (penne or rigatoni)
1 pound boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons Cajun seasoning, divided
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 medium red bell pepper, diced
3 cloves garlic, minced
8 ounces cream cheese, softened
1 cup heavy cream
1/2 cup low sodium chicken broth
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Preheat oven to 375 F. Cook 12 ounces pasta in salted boiling water to al dente according to package directions, drain and set aside.
Toss 1 pound bite size chicken pieces with 1 tablespoon Cajun seasoning and a little salt and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium high heat and sear chicken until browned and cooked through, about 5 to 7 minutes; transfer chicken to a plate.
In the same skillet, melt 2 tablespoons unsalted butter over medium heat and sauté 1 medium finely chopped yellow onion and 1 medium diced red bell pepper until softened, about 4 to 5 minutes.
Add 3 cloves minced garlic and cook 30 seconds until fragrant.
Reduce heat to low and stir in 8 ounces softened cream cheese, 1 cup heavy cream, and 1/2 cup low sodium chicken broth until smooth and combined.
Stir in remaining 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 cup shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese; season with salt and black pepper to taste and heat until cheeses melt into a creamy sauce.
Return the cooked chicken to the skillet and fold in the drained pasta until everything is evenly coated in the sauce.
Transfer the mixture to a lightly greased 9 by 13 inch baking dish, smooth the top, and bake in the preheated oven for 15 to 20 minutes until bubbly and slightly golden on top.
Let rest 5 minutes, garnish with 2 tablespoons chopped fresh parsley if desired, and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.