Ingredients
Scale
- 400 g pasta (penne, rigatoni, or fusilli)
- 500 g chicken breast, diced or shredded
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1–2 bell peppers, diced (optional)
- 200 g cream cheese
- 250 ml heavy cream or milk
- 150 g shredded cheese (cheddar, mozzarella, or a blend)
- Salt and pepper, to taste
- Fresh parsley or green onions, for garnish
Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a large baking dish.
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and reserve ½ cup of pasta water. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken and season with Cajun seasoning. Cook until golden and fully cooked, then remove and set aside.
- In the same skillet, add the onion and garlic. Sauté until soft and fragrant. Stir in the diced bell peppers if using.
- Reduce the heat to low. Add the cream cheese and stir until it begins to melt. Gradually pour in the cream or milk, whisking until smooth. Season with salt, pepper, and additional Cajun seasoning if desired. Add a splash of reserved pasta water if the sauce is too thick.
- Return the chicken to the skillet and mix well. Add the pasta and stir until everything is evenly coated with the sauce.
- Transfer the mixture to the prepared baking dish. Top with shredded cheese.
- Bake uncovered for 20–25 minutes, until the cheese is melted and golden. For a crispier top, broil for the last 2–3 minutes, watching closely.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley or green onions.
Notes
For extra vegetables, add spinach, mushrooms, or zucchini before baking.
Leftover chicken works well and saves preparation time.
Adjust the Cajun seasoning to control the spice level.
- Prep Time: 20
- Cook Time: 25