Cajun Chicken Pasta Bake

Square overhead shot of a bowl of Cajun chicken pasta.

5 from 5 votes

This easy, creamy Cajun chicken pasta bake comes together in one dish. You don't even have to boil the noodles first! Alfredo sauce, Cajun seasoning, bell peppers, chicken, and cheese bake together for a bold, flavorful weeknight dinner.

Course Dinner

Cuisine American, Southern

Keyword cajun chicken pasta bake, creamy cajun chicken pasta, easy cajun chicken pasta casserole, one pot cajun chicken pasta

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 496kcal

Author Blair Lonergan

Ingredients

1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
2 ½ cups low sodium chicken broth
1 (14.5 ounce) can petite diced tomatoes, not drained
1 tablespoon Cajun or Creole seasoning
½ teaspoon garlic powder (or 2 teaspoons minced fresh garlic)
1 (16 ounce) package uncooked rotini pasta
2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 cup finely diced yellow onion (about 1 small onion)
1 cup shredded mozzarella or cheddar cheese
Optional garnish: fresh parsley and/or sliced green onion, for garnish

Instructions

Preheat oven to 425°F. Spray a 13x9-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the Alfredo sauce, chicken broth, diced tomatoes with their juices, Cajun seasoning, and garlic powder.
Stir in the uncooked pasta, chicken, bell peppers, and onion. Cover tightly with aluminum foil and bake for 35 minutes.
Uncover the dish and gently stir the pasta with a fork. Check the pasta to make sure it's al dente (firm but almost finished cooking). If it's still too hard, cover the dish and return to the oven until al dente, then move on to the next step.
Once the pasta is al dente, sprinkle the cheese over top. Return the dish to the oven and bake, uncovered, until the cheese melts and the pasta is tender, about 5-10 more minutes.
Garnish with parsley or sliced green onion, if desired. Let rest for 5 minutes before serving.

Notes

Pasta: This recipe is designed and tested with rotini pasta. You can substitute with penne, rigatoni, or elbows. Just pick a shape with a similar cook time (7-8 minutes on the package) or you'll need to adjust the baking time.
Alfredo sauce: You'll need about 2½ cups total. That's approximately one large 22-ounce jar or 1½ smaller 15-ounce jars.
Chicken: Use a store-bought rotisserie chicken for convenience, or cook about 1 lb. of raw boneless, skinless chicken breasts (or thighs) to get about 2 cups shredded. Leftover turkey works well, too.
Seasoning: Cajun or Creole seasoning both work. Since these blends include salt, use low-sodium broth and wait to add additional salt until after tasting.
Spice level: For a milder dish, reduce the Cajun seasoning to 1½ teaspoons. For more heat, add a pinch of cayenne or crushed red pepper flakes.
Baking dish: Glass or ceramic dishes will take longer than metal pans. To check doneness, taste a bite of pasta. The noodles should be tender and most of the liquid absorbed.
Don't overbake or the pasta will become mushy. When in doubt, pull it out and let it rest for 5 minutes. It will continue to absorb liquid.
Thin sauce fix: If the sauce seems thin, let the casserole rest for 5 minutes before serving. It thickens as it cools slightly.
Make ahead: Assemble the casserole and refrigerate covered for several hours or overnight. The pasta will absorb some liquid, so you may need to decrease baking time slightly.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Stir in a splash of broth when reheating.
Freezing not recommended. Pasta tends to get gummy and mushy when thawed.

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