I’m thrilled to share a hearty baked pasta dish that brings together tender chicken seasoned with Cajun spice, creamy sauce made with cream cheese, tender penne, and melted cheese baked to bubbly perfection.

Cajun Cream Cheese Chicken Pasta Bake

Why I’ll Love This Recipe

I love how the bold Cajun seasoning gives the chicken a smoky, spicy kick that pairs beautifully with the velvety cream cheese sauce. Baking it with cheese on top makes that golden crust I crave, and it’s comforting but elegant enough for guests. It’s one-pan friendly and comes together quickly, which I really appreciate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Penne pasta
• Boneless skinless chicken breasts (cubed)
• Cajun seasoning
• Olive oil
• Heavy cream
• Cream cheese, softened
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Diced tomatoes (canned or fresh)
• Chicken broth
• Garlic powder
• Paprika
• Salt and pepper
• Chopped parsley (for garnish)

directions

Preheat the oven to about 375 °F (190 °C).
Cook the penne pasta in salted water until al dente, drain it and set it aside.
Season the cubed chicken with Cajun seasoning, olive oil, garlic powder, paprika, salt, and pepper.
Sauté the chicken over medium heat until golden and fully cooked through; then remove it from the pan.
In the same pan, combine cream cheese, heavy cream, chicken broth, diced tomatoes, Parmesan, and half the mozzarella. Stir until the sauce is smooth and heated through.
Mix in the cooked penne and chicken until everything is coated.
Transfer to a greased baking dish, sprinkle remaining mozzarella on top, and bake for 15–20 minutes until bubbly and golden; broil briefly if desired for a crisp top.
Garnish with chopped parsley before serving.

Servings and timing

This bake serves about 4–6 people, depending on portion size (some versions say 4 large or 6 smaller servings).
Prep time: around 10 minutes; cook and bake time: about 20–30 minutes; total time: about 30 minutes.

Variations

I sometimes mix things up by using chicken thighs instead of breasts, for juicier meat. I’ve added shrimp or cooked bacon for extra flavor or protein. When I’m in a hurry, I swap the homemade sauce for jarred Alfredo and just stir in the cream cheese for richness. I also add veggies like spinach or bell peppers before baking to sneak in some color and nutrition.

storage/reheating

I let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3–4 days. To reheat, I microwave individual portions for a minute or two, or bake leftovers in a 275 °F oven until warmed through. This dish also freezes well—just thaw overnight and reheat in the oven for best texture.

FAQs

How spicy is the dish, and can I adjust the heat?

I find it moderately spicy depending on the Cajun seasoning I use. I adjust the heat by using more or less cayenne or seasoning to match my taste.

Can I make this without cream cheese?

Yes, I sometimes substitute heavy cream or half‑and‑half instead—though it won’t be quite as thick and rich, it still turns out creamy and delicious.

What pasta shape works best?

I usually use penne as it holds sauce well, but rigatoni, bowtie, or elbows also work great depending on what I have on hand.

Can I make it vegetarian or seafood-based?

Absolutely—I swap chicken for sautéed shrimp or remove meat entirely and add extra vegetables like mushrooms, spinach, or zucchini for a veggie version.

Is this dish freezer-friendly?

Yes, I freeze cooled portions in airtight containers for up to 3 months. When ready, I thaw overnight and reheat in the oven or microwave until warmed through.

Conclusion

I find this Cajun Cream Cheese Chicken Pasta Bake to be a go-to recipe when I want comforting, flavorful dinner with minimal fuss. It looks satisfying, tastes rich and spicy, and comes together in just 30 minutes. Whether I’m cooking for family or hosting friends, it’s a winner every time in my kitchen.