🍗 Cajun Cream Chicken & Penne Casserole
Serves: 6–8
Prep time: 20 minutes
Cook time: 35–40 minutes
Total: about 1 hour
Ingredients
For the chicken
- 700 g (1½ lb) boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2–3 tbsp Cajun seasoning
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt, or to taste
For the pasta
- 450 g (1 lb) penne pasta
- Water for boiling
- 1–2 tsp salt for the pasta water
For the Cajun cream sauce
- 2 tbsp butter
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 3–4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) chicken broth
- 150 g (1½ cups) shredded mozzarella
- 100 g (1 cup) shredded cheddar
- 50 g (½ cup) Parmesan, grated
- 1–2 tbsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt to taste
- ½ tsp red pepper flakes, optional
- ½ cup chopped fresh parsley, optional
For the topping
- 1 cup shredded mozzarella
- ¼ cup Parmesan
- ½ tsp Cajun seasoning
- 1 tbsp melted butter, optional
Step 1: Prepare the chicken
Pat the chicken dry with paper towels. This helps the seasoning stick and gives the chicken a better sear.
Cut the chicken into bite-sized pieces, roughly 2–3 cm each.
Place the chicken in a bowl and add:
- Cajun seasoning
- Garlic powder
- Smoked paprika
- Black pepper
- Salt
- Olive oil
Mix thoroughly until every piece is well coated.
Tip: If your Cajun seasoning is already quite salty, reduce or skip the additional salt.
Step 2: Cook the chicken
Heat a large skillet over medium-high heat.
Add the seasoned chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
Cook for approximately 3–4 minutes per side, stirring occasionally, until the chicken is nicely browned and cooked through.
The chicken should reach 74°C / 165°F internally.
Remove the chicken from the skillet and set it aside.
Don’t clean the skillet yet — those browned Cajun bits at the bottom are full of flavor.
Step 3: Cook the penne
While the chicken is cooking, bring a large pot of salted water to a boil.
Add the penne and cook according to the package directions, but stop about 1–2 minutes before it’s fully cooked.
You want the pasta slightly firm because it will continue cooking in the oven.
Before draining, reserve about ½ cup of pasta water.
Drain the pasta and set aside.
Step 4: Make the Cajun cream sauce
Using the same skillet, reduce the heat to medium.
Add the butter.
Once melted, add the diced onion and bell pepper.
Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for another 30–60 seconds.
Be careful not to burn the garlic.
Step 5: Create the creamy base
Sprinkle the flour over the vegetables.
Stir continuously for about 1 minute.
The flour will coat the vegetables and form a roux. This helps thicken the sauce.
Slowly pour in the chicken broth while whisking or stirring constantly.
Once incorporated, slowly add the heavy cream.
Continue stirring until everything is smooth.
Step 6: Season the sauce
Add:
- Cajun seasoning
- Smoked paprika
- Italian seasoning
- Black pepper
- Red pepper flakes, if using
Stir well.
Let the sauce gently simmer for about 3–5 minutes.
Don’t boil it aggressively. A gentle simmer will thicken the sauce while keeping the cream smooth.
Step 7: Add the cheese
Lower the heat.
Add:
- 150 g mozzarella
- 100 g cheddar
- 50 g Parmesan
Stir until the cheese has completely melted into the sauce.
You should now have a thick, creamy, Cajun-spiced cheese sauce.
If the sauce seems too thick, add a splash of the reserved pasta water.
If it’s too thin, let it simmer for another minute or two.
Taste it and adjust the Cajun seasoning, salt, or pepper.
Step 8: Combine everything
Add the cooked penne to the skillet with the Cajun cream sauce.
Add the cooked chicken.
Gently toss everything together until the pasta and chicken are completely coated.
At this point, it should look incredibly creamy.
If it seems slightly too thick, add a little reserved pasta water.
Step 9: Transfer to the casserole dish
Preheat your oven to 190°C / 375°F.
Lightly grease a 9 × 13-inch (23 × 33 cm) casserole dish.
Pour the Cajun chicken penne mixture into the dish.
Spread it evenly.
Step 10: Add the cheesy topping
Sprinkle the remaining mozzarella evenly over the top.
Add the Parmesan.
Finally, sprinkle a little Cajun seasoning over the cheese.
For an extra-crispy topping, mix the Parmesan with 1 tablespoon melted butter and sprinkle it over the casserole.
Step 11: Bake
Place the casserole in the preheated oven.
Bake uncovered for 20–25 minutes.
You’re looking for:
- bubbling sauce around the edges
- completely melted cheese
- a golden, slightly crispy top
For an even more browned top, switch to the broiler/grill for 1–2 minutes at the end.
Watch it carefully because the cheese can burn quickly.
Step 12: Rest before serving
Take the casserole out of the oven and let it rest for 5–10 minutes.
This is important.
The sauce will thicken slightly, and the pasta will absorb some of the creamy Cajun sauce without becoming dry.
Finish with freshly chopped parsley.
🍽️ How to serve it
This casserole is rich, so it pairs especially well with something fresh or crunchy.
Try it with:
- Garlic bread
- Green salad
- Steamed broccoli
- Roasted asparagus
- Corn on the cob
- Coleslaw
- Sautéed green beans
For a true takeout-style meal, serve it with garlic bread and a simple crisp salad.
🔥 Make it extra Cajun
For more flavor, add one or more of these to the sauce:
- Diced smoked sausage
- Cooked shrimp
- Mushrooms
- Extra bell peppers
- 1 tsp hot sauce
- ½ tsp cayenne pepper
Important: Cajun seasoning varies considerably in salt and heat, so taste the sauce before adding extra salt or cayenne.
⭐ The secret to the best casserole
The biggest trick is not overcooking the pasta before it goes into the oven. Cook the penne just shy of done, make the sauce generously creamy, and let the pasta finish cooking while the casserole bakes. That gives you tender penne that’s still coated in plenty of Cajun cream sauce rather than a dry casserole.
