Description
A creamy, spicy, flavor-packed baked pasta dish loaded with Cajun-seasoned chicken and cream cheese sauce. Perfect for family dinners and meal prep.
Ingredients
- 3 cups cooked shredded chicken (rotisserie or grilled)
- 12 oz pasta (penne or rotini)
- 8 oz cream cheese, softened
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth or milk (for loosening sauce)
- 1 1/2 cups shredded cheese (Monterey Jack, mozzarella, or pepper jack)
- 1 tbsp olive oil (for sautéing)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 casserole dish.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil and sauté onion and garlic until soft, about 3–4 minutes.
4. Add shredded chicken and Cajun seasoning to skillet. Stir to combine.
5. Lower heat and mix in cream cheese and broth. Stir until smooth and creamy.
6. Add cooked pasta and 1 cup of shredded cheese to the skillet. Toss to combine.
7. Transfer mixture to the casserole dish. Sprinkle remaining cheese on top.
8. Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
9. Garnish with parsley and serve hot.
Notes
For extra spice, add diced jalapeños or hot sauce to the cream cheese mixture.
You can substitute milk for chicken broth to make the sauce milder.
This dish can be assembled ahead of time and baked just before serving.
Use leftover rotisserie chicken to save prep time.
Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg