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Cajun Cream Cheese Chicken Bake

A rich, spicy, and creamy baked pasta dish loaded with Cajun-seasoned chicken, a velvety cream cheese sauce, and bubbly melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp Cajun seasoning divided
  • 2 tbsp olive oil
  • 8 oz cream cheese softened
  • 1 cup chicken broth
  • 3 cloves garlic minced
  • 1 cup diced tomatoes canned or fresh
  • 12 oz rotini or fusilli pasta
  • 1.5 cups mozzarella cheese shredded
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large Pot
  • Whisk or wooden spoon

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Boil a large pot of salted water. Cook pasta one minute shy of al dente according to package directions. Drain and set aside.
  3. Toss chicken pieces with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and sear chicken until browned and cooked through. Remove chicken and set aside.
  4. In the same skillet over medium heat, sauté minced garlic for 30 seconds. Add softened cream cheese, breaking it up with a spoon.
  5. Slowly whisk in chicken broth until the sauce becomes smooth and creamy. Stir in diced tomatoes.
  6. Add the cooked pasta and seared chicken back into the skillet, tossing well to coat everything in the sauce.
  7. Transfer the mixture to the prepared baking dish. Top evenly with shredded mozzarella cheese.
  8. Bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden. Garnish with fresh parsley before serving.

Notes

Ensure your cream cheese is completely softened to room temperature to prevent a lumpy sauce. Grate your own mozzarella for the best melting results.