Cajun Cream Cheese Pasta

This creamy Cajun chicken pasta bake is one of those dishes that turns an ordinary weeknight into something a little special. It is warm filling a bit spicy and has just the right amount of cheesy comfort to make everyone at the table happy. It comes together quickly with simple ingredients and makes great leftovers which is always a bonus in my book

I first made this for a friend recovering from surgery and she said it was the first thing she could really taste and enjoy again. It has been a favorite comfort food in my kitchen ever since

Ingredients

• Chicken breast: adds protein and holds flavor well when seasoned and baked use boneless skinless breasts cut into even cubes for quick cooking
• Rotini pasta: the spiral shape traps all the creamy sauce and holds up well in the oven you can also use penne or fusilli
• Cream cheese: provides a rich creamy base that melts into a velvety sauce let it come to room temperature for easier blending
• Heavy cream: adds richness and helps thin the cream cheese into a smooth pourable texture use full fat for best results
• Cajun seasoning: gives this dish its signature smoky spicy kick choose a blend with good balance of garlic paprika and heat
• Shredded cheddar cheese: brings a sharp contrast to the creamy sauce choose medium or sharp cheddar and shred it fresh if possible
• Garlic: fresh minced garlic boosts the savory flavor base use two cloves for plenty of punch
• Olive oil: helps the chicken brown evenly and adds a fruity depth to the dish
• Salt and black pepper: enhance every other flavor in the dish taste and season in stages for best results
• Fresh chopped parsley: optional but adds color and a fresh herbal note to finish things off

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and cook the rotini until al dente which means still slightly firm to the bite then drain and set aside. This ensures the pasta will not go mushy during baking

Sear the Chicken:

Cut the chicken breasts into even bite sized pieces. Season well with Cajun seasoning salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until browned and cooked through then remove and set aside

Build the Sauce:

In the same skillet add a little more olive oil if needed and sauté the garlic until fragrant about one minute. Add cream cheese and heavy cream and stir continuously over low heat until melted and smooth. Season with more Cajun spice and mix to taste

Combine Everything:

Add the cooked pasta and seared chicken back into the skillet with the sauce. Gently stir to coat every piece with the creamy spiced mixture. Make sure it is evenly combined before baking

Assemble the Casserole:

Spoon the coated pasta and chicken into a greased baking dish. Spread it out evenly and sprinkle the shredded cheddar cheese over the top in a thick even layer

Bake Until Golden:

Place the baking dish in a preheated oven at 375 degrees Fahrenheit and bake for about twenty five minutes or until the cheese is melted golden and bubbling around the edges

Garnish and Serve:

Let the pasta bake sit out for five minutes to settle. Top with fresh chopped parsley if using and serve warm straight from the dish

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One of my favorite things about this dish is how the sauce thickens as it rests after baking it turns extra creamy and every bite feels rich and satisfying. My youngest always goes back for seconds especially if I serve it with garlic bread

Storage Tips

Let the dish cool completely before covering it and refrigerating. It keeps well in the fridge for up to four days. To reheat bake covered at 350 degrees Fahrenheit for about fifteen minutes or microwave individual portions. You can also freeze it tightly wrapped for up to three months

Ingredient Substitutions

Swap chicken breasts with boneless thighs for a juicier result. Use Neufchâtel cheese instead of cream cheese for a lighter version. Gluten free pasta works well too just be careful not to overcook it before baking

Serving Suggestions

This bake is excellent with a green salad dressed in a vinaigrette or a side of roasted vegetables like brussels sprouts. For a full comfort food spread try it with garlic bread or creamy tomato basil soup on the side

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Frequently Asked Questions About the Recipe

→ Can I prepare this dish ahead of time?

Yes! You can assemble the pasta bake in advance, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cook time if baking from cold.

→ What type of pasta works best for this bake?

Rotini, penne, or rigatoni are great choices because their shapes hold onto the creamy sauce well. Avoid thin pastas like angel hair.

→ Is this pasta bake very spicy?

It's mildly to moderately spicy depending on how much Cajun seasoning you use. You can adjust the heat level to suit your taste.

→ Can I freeze the leftovers?

Absolutely. Let the pasta bake cool completely, then wrap it tightly and freeze for up to 3 months. Reheat in the oven for best results.

→ Are there any good veggie add-ins?

Yes! Spinach, bell peppers, mushrooms, or even sun-dried tomatoes add extra flavor and texture. Just sauté them before mixing into the pasta.

→ Can I substitute cream cheese or heavy cream?

You can use Neufchâtel for a lighter version or substitute heavy cream with half-and-half. The sauce may be slightly less rich, but still creamy.

→ How do I reheat leftovers without drying them out?

Cover with foil and bake at 350°F until heated through. You can also microwave individual servings with a splash of cream to maintain moisture.