Introduction
Hey there, busy home chef! Ever have one of those days where you just crave something deeply comforting, loaded with flavor, and utterly satisfying? Something that feels like a warm hug in a bowl, but doesn’t require spending hours slaving over the stove? Yep, me too. That’s where this Creamy Cajun Chicken and Sausage Pasta Bake comes in! It’s a recipe I turn to again and again because it delivers big, bold, spicy-creamy goodness with surprisingly little fuss. It’s the kind of meal that brings everyone running to the table, perfect for a cozy family dinner or even bringing a little comfort to a potluck.
Forget complicated techniques or fancy ingredients. We’re talking simple steps, readily available stuff, and a result that tastes like you put in way more effort than you did. Trust me, this one is going straight into your regular rotation!
Why You’ll Love This Recipe
- Fast: Perfect for weeknights when you need dinner on the table ASAP.
- Easy: Simple steps means anyone can make this!
- Giftable: Makes a fantastic meal to take to a friend or neighbor.
- Crowd-pleasing: Spicy, creamy, cheesy… what’s not to love? Even picky eaters often dig this one!
Ingredients
Gather ’round, let’s talk ingredients! Nothing too fancy here, just good, honest components that come together in a flavor explosion.
- 2 tablespoons olive oil: Just good ol’ olive oil to get things cooking.
- 1 pound boneless, skinless chicken breasts, diced: Cut into bite-sized pieces so it cooks quickly and mixes easily. You could also use thighs!
- 12 oz smoked Cajun sausage, sliced: This is where a lot of that delicious smoky, spicy flavor comes from. Pick your favorite brand!
- 1 tablespoon Cajun seasoning: Grab your go-to blend. If you like it spicier, feel free to add a little extra or some cayenne pepper later.
- 1 yellow onion, chopped: The foundation of so many great dishes, adding sweetness and depth.
- 1 red bell pepper, chopped: Adds color and a little sweetness to balance the spice.
- 3 cloves garlic, minced: Because is there ever enough garlic?
- 10 oz penne pasta: Or your favorite sturdy shape like ziti, rigatoni, or farfalle. We’ll cook it al dente!
- 2 cups chicken broth: Adds liquid for the sauce and helps carry the flavors.
- 1 ½ cups heavy cream: This is where that dreamy, creamy texture comes from. Don’t skimp!
- 1 (10 oz) can diced tomatoes with green chilies: Adds a little tang, some moisture, and that subtle kick from the chilies. If you can’t find this, regular diced tomatoes with a pinch of cayenne work too!
- 1 cup shredded mozzarella cheese: For that classic cheesy pull and gooey topping.
- 1 cup shredded sharp cheddar cheese: Adds a sharper, tangier flavor to the cheese crust. A dynamic duo!
- Salt and pepper to taste: Essential for bringing out all those delicious flavors.
- Fresh parsley, chopped (for garnish): Optional, but a sprinkle of fresh green really brightens up the dish and makes it look pretty.
How to Make It
Alright, aprons on! Let’s get this deliciousness going. It’s simpler than you think.
Step 1: Brown the Meats. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and sausage slices. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, and the sausage is nicely seared. This browning step is key for flavor! Remove the cooked meats from the skillet and set aside, leaving any drippings behind.
Step 2: Sauté the Veggies. Add the chopped onion and red bell pepper to the same skillet (add a splash more oil if needed). Cook, stirring, until they start to soften, about 5-7 minutes. Add the minced garlic and Cajun seasoning and cook for another minute until fragrant. Oh, your kitchen is going to smell amazing right about now!
Step 3: Build the Sauce. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits – that’s all flavor! Bring to a simmer and let it cook for a couple of minutes. Reduce the heat to low, then stir in the heavy cream and the can of diced tomatoes with green chilies. Let the sauce simmer gently for about 5 minutes, stirring often, until it starts to thicken slightly.
Step 4: Cook the Pasta. While the sauce is simmering, cook the penne pasta according to package directions, but undercoook it by about 2-3 minutes. This is super important! The pasta will finish cooking in the oven, and undercooking it now prevents it from getting mushy in the bake. Drain the pasta well.
Step 5: Combine Everything. Return the cooked chicken and sausage to the skillet with the sauce. Add the drained, slightly undercooked pasta to the skillet. Stir gently to coat everything evenly in the creamy sauce. Taste and add salt and pepper if needed. Remember that the sausage and Cajun seasoning have salt, so start slow!
Step 6: Get Ready to Bake. Preheat your oven to 375°F (190°C). Pour the pasta mixture into a 9×13 inch baking dish. Sprinkle the shredded mozzarella and cheddar cheese evenly over the top.
Step 7: Bake It Up! Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted and golden brown. If you want the cheese extra browned, you can pop it under the broiler for a minute or two at the end, but watch it carefully!
Step 8: Rest and Serve. Let the pasta bake rest for 5-10 minutes before serving. This helps the sauce set up a bit. Garnish with fresh chopped parsley if you like. Dig in and enjoy that creamy, spicy, cheesy goodness!
Substitutions & Additions
This recipe is pretty flexible! Feel free to play around based on what you have or what you love.
- Meat Swap: Not a fan of chicken? Use all sausage! Or try shrimp (add them towards the end as they cook fast). Ground turkey or beef could work too, just brown it well.
- Veggie Boost: Toss in some chopped celery, mushrooms, or a handful of spinach when you add the onion and pepper.
- Different Cheese: Gruyere, provolone, Monterey Jack, or even pepper jack would be delicious on top or mixed in.
- Make it Spicier: Add a pinch or two of cayenne pepper with the Cajun seasoning, or a splash of hot sauce to the sauce.
- Different Pasta: Any medium pasta shape that holds sauce well will work – ziti, rigatoni, rotini, farfalle.
Tips for Success
Just a couple of little pointers to make sure your pasta bake turns out perfectly every time!
- Don’t Overcook the Pasta: Seriously, this is the most important tip for any pasta bake. You want it quite firm when you drain it. It finishes cooking in the oven!
- Brown Your Meat: Taking the time to get a nice sear on the chicken and sausage adds so much flavor depth.
- Taste and Season: Don’t forget to taste the sauce before adding the pasta. Adjust salt, pepper, or Cajun seasoning to your liking.
- Grease Your Dish: Lightly greasing your baking dish makes serving and cleanup easier.
How to Store It
Got leftovers? Lucky you! This pasta bake saves beautifully.
Let the bake cool completely, then transfer leftovers to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions, or cover the dish with foil and reheat in a 350°F (175°C) oven until heated through. You might need to add a splash of milk or broth if it seems a little dry when reheating.
You can also freeze leftovers! Store in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating.
FAQs
Here are a few common questions you might have:
Can I make this ahead of time?
Yes! You can assemble the entire bake (steps 1-6) and store it covered in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 20-30 minutes before baking, and you might need to add a few extra minutes to the baking time.
How spicy is this?
It depends on your Cajun seasoning blend and personal preference! Using 1 tablespoon usually gives it a nice warmth but isn’t overwhelmingly spicy for most. You can easily adjust the amount of Cajun seasoning or add cayenne for more heat, or use less for milder flavor.
What kind of sausage should I use?
A smoked pork or chicken sausage labeled “Cajun” or “Andouille” works best for that authentic flavor. Just make sure it’s fully cooked when you buy it (most smoked sausages are).
Easy Creamy Cajun Chicken and Sausage Pasta Bake
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Baking dish 9x13 inch
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts diced, You could also use thighs!
- 12 oz smoked Cajun sausage sliced, Pick your favorite brand!
- 1 tablespoon Cajun seasoning Grab your go-to blend. If you like it spicier, feel free to add a little extra or some cayenne pepper later.
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 10 oz penne pasta Or your favorite sturdy shape like ziti, rigatoni, or farfalle. We'll cook it al dente!
- 2 cups chicken broth
- 1.5 cups heavy cream Don't skimp!
- 1 can diced tomatoes with green chilies 10 oz can. If you can't find this, regular diced tomatoes with a pinch of cayenne work too!
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- Salt to taste
- Pepper to taste
- Fresh parsley chopped (for garnish - Optional)
Instructions
- Heat the olive oil [ing_1] in a large skillet or Dutch oven over medium-high heat. Add the diced chicken [ing_2] and sausage slices [ing_3]. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, and the sausage is nicely seared. Remove the cooked meats from the skillet and set aside, leaving any drippings behind.
- Add the chopped onion [ing_5] and red bell pepper [ing_6] to the same skillet (add a splash more oil if needed). Cook, stirring, until they start to soften, about 5-7 minutes. Add the minced garlic [ing_7] and Cajun seasoning [ing_4] and cook for another minute until fragrant.
- Pour in the chicken broth [ing_9] and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring to a simmer and let it cook for a couple of minutes. Reduce the heat to low, then stir in the heavy cream [ing_10] and the can of diced tomatoes with green chilies [ing_11]. Let the sauce simmer gently for about 5 minutes, stirring often, until it starts to thicken slightly.
- While the sauce is simmering, cook the penne pasta [ing_8] according to package directions, but undercoook it by about 2-3 minutes. Drain the pasta well.
- Return the cooked chicken [ing_2] and sausage [ing_3] to the skillet with the sauce. Add the drained, slightly undercooked pasta [ing_8] to the skillet. Stir gently to coat everything evenly in the creamy sauce. Taste and add salt [ing_14] and pepper [ing_15] if needed. Remember that the sausage and Cajun seasoning have salt, so start slow!
- Preheat your oven to 375°F (190°C). Pour the pasta mixture into a 9x13 inch baking dish. Sprinkle the shredded mozzarella [ing_12] and cheddar cheese [ing_13] evenly over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted and golden brown. If you want the cheese extra browned, you can pop it under the broiler for a minute or two at the end, but watch it carefully!
- Let the pasta bake rest for 5-10 minutes before serving. Garnish with fresh chopped parsley [ing_16] if you like. Dig in and enjoy!
Notes
- Fast: Perfect for weeknights when you need dinner on the table ASAP.
- Easy: Simple steps means anyone can make this!
- Giftable: Makes a fantastic meal to take to a friend or neighbor.
- Crowd-pleasing: Spicy, creamy, cheesy... what's not to love? Even picky eaters often dig this one! Substitutions & Additions:
- Meat Swap: Not a fan of chicken? Use all sausage! Or try shrimp (add them towards the end as they cook fast). Ground turkey or beef could work too, just brown it well.
- Veggie Boost: Toss in some chopped celery, mushrooms, or a handful of spinach when you add the onion and pepper.
- Different Cheese: Gruyere, provolone, Monterey Jack, or even pepper jack would be delicious on top or mixed in.
- Make it Spicier: Add a pinch or two of cayenne pepper with the Cajun seasoning, or a splash of hot sauce to the sauce.
- Different Pasta: Any medium pasta shape that holds sauce well will work – ziti, rigatoni, rotini, farfalle. Tips for Success:
- Don't Overcook the Pasta: Seriously, this is the most important tip for any pasta bake. You want it quite firm when you drain it. It finishes cooking in the oven!
- Brown Your Meat: Taking the time to get a nice sear on the chicken and sausage adds so much flavor depth.
- Taste and Season: Don't forget to taste the sauce before adding the pasta. Adjust salt, pepper, or Cajun seasoning to your liking.
- Grease Your Dish: Lightly greasing your baking dish makes serving and cleanup easier. How to Store It:
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- To reheat individual portions, microwave. To reheat the dish, cover with foil and reheat in a 350°F (175°C) oven until heated through. You might need to add a splash of milk or broth if it seems a little dry.
- Leftovers can be frozen in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating. FAQs:
- Can I make this ahead of time? Yes! Assemble steps 1-6 and store covered in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 20-30 minutes before baking, and add a few extra minutes to the baking time.
- How spicy is this? Depends on your Cajun seasoning blend and preference. 1 tablespoon usually gives a nice warmth. Adjust amount or add cayenne for more heat, or use less for milder flavor.
- What kind of sausage should I use? A smoked pork or chicken sausage labeled "Cajun" or "Andouille" works best. Ensure it's fully cooked when you buy it.