When busy weeknights call for something comforting yet exciting, this Baked Creamy Cajun Chicken Mozzarella Penne Pasta hits the spot every time. The tender chicken, seasoned with bold Cajun spices, pairs beautifully with a luscious, cheesy sauce that’s both rich and creamy.
What I love most is how this dish comes together in layers, the pasta soaking up all those flavors, then baked until the top is golden and bubbling. It’s the perfect balance of spicy, cheesy, and comforting, making it a family favorite that always disappears fast from the dinner table.
Essential Elements and Equipment
To make this creamy Cajun chicken pasta just right, having the right ingredients and tools makes all the difference.
Key Ingredients:
- Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and absorb the Cajun seasoning beautifully.
- Penne pasta is perfect here because its hollow shape traps the creamy sauce, making every bite flavorful.
- The combination of Cajun seasoning, smoked paprika, and garlic powder brings bold, smoky, and spicy notes that define this dish.
- Butter, garlic, flour, and milk or half-and-half create the classic roux that gives the sauce its rich and velvety texture.
- Mozzarella, Parmesan, and sour cream or cream cheese add creamy layers of cheesy goodness with smoothness and tang.
Tools You’ll Need:
- An oven-safe baking dish to finish the pasta with a bubbly, golden crust.
- A couple of mixing bowls for seasoning and combining ingredients.
- A sturdy skillet or sauté pan to sear the chicken and prepare the sauce on the stove.
Using fresh ingredients and quality cheeses makes a noticeable difference. It’s these elements that bring the flavors together and turn a simple pasta dinner into something truly special.
What Makes This Recipe Work
- Perfect balance of spice and creaminess: The Cajun seasoning delivers a smoky heat that contrasts beautifully with the silky cheese sauce.
- Baked finish: Baking helps meld the flavors and adds a bubbly, slightly crisp cheese crust that’s utterly delicious.
- Tender chicken: The quick sear locks in juices while the seasoning infuses flavor.
- Creamy sauce base: The butter, flour, and milk create a smooth, thick sauce that clings to every pasta piece.
- Cheese layers: Velvety mozzarella melts beautifully while Parmesan adds sharpness and depth.
- Optional heat: Red pepper flakes add an extra kick, making this recipe customizable to your spice preference.
The simplicity of layering flavors, combined with the one-dish bake, makes this a reliable and impressive recipe to keep in your dinner rotation.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2½ cups whole milk or half-and-half
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- ½ cup sour cream or 4 oz cream cheese (for extra creaminess)
- Optional: red pepper flakes, to taste
- Optional: fresh chopped parsley for garnish
Preparation
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, about 10–11 minutes. Drain and set aside.
Step 3: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–8 minutes. Remove the chicken from heat.
Step 4: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for 1 minute more to form a light roux.
Step 5: Slowly pour in the milk while whisking continuously to avoid lumps. Let the mixture simmer gently for 4–5 minutes, until it thickens.
Step 6: Stir in the Parmesan, 1½ cups mozzarella, and sour cream (or cream cheese). Add red pepper flakes if you want a little heat. Mix until the cheeses melt and the sauce is creamy. Taste and adjust salt and pepper.
Step 7: In a large bowl or right in your baking dish, combine the cooked penne, Cajun chicken, and creamy sauce. Stir until everything is evenly coated.
Step 8: Transfer to the baking dish (if you haven’t already) and sprinkle the remaining ½ cup of mozzarella cheese over the top.
Step 9: Bake uncovered for 20–25 minutes, until the top is bubbly and golden brown.
Step 10: Remove from oven, garnish with chopped parsley if desired, and let it rest for a few minutes before serving.
Variations You Can Try
- Protein swaps: Switch out the chicken for shrimp, sausage, or even diced pork tenderloin. Each will bring a unique twist while keeping that creamy Cajun vibe.
- Vegetable add-ins: Toss in some sautéed bell peppers, mushrooms, or spinach before baking. They add color, nutrients, and extra flavor depth.
- Dairy alternatives: For a lighter or dairy-free version, use coconut milk or cashew cream in place of heavy cream and dairy-free cheese alternatives.
- Heat adjustment: If you like it spicier, add more Cajun seasoning or sprinkle extra red pepper flakes in the sauce. For milder tastes, simply reduce these.
- Pasta options: Don’t feel limited to penne. Rigatoni, bowtie, or even rotini pasta work great to catch that creamy sauce.
These simple swaps let you customize the dish to fit your family’s taste or dietary needs, making it a flexible go-to meal.
How to Serve
This rich, creamy Cajun chicken pasta pairs best with lighter, fresh sides that balance out the indulgence:
- A crisp green salad with a tangy vinaigrette cuts through the richness and refreshes the palate.
- Roasted or steamed vegetables like broccoli, asparagus, or green beans add a nice contrast in texture and flavor.
- Garlic bread or soft dinner rolls are perfect for soaking up any extra cheesy sauce.
- For beverages, try iced herbal tea, sparkling water with a lemon wedge, or a simple homemade lemonade to complement the spicy, creamy flavors.
Serving this pasta with fresh herbs like parsley or chives on top adds a pop of color and a hint of brightness that makes the dish look as good as it tastes.
Tips for the Best Results
- Season gradually: The cheeses and Cajun seasoning add saltiness, so taste as you go and add salt carefully.
- Don’t overcook the pasta: Al dente is best for baked pasta dishes so it holds texture after baking without becoming mushy.
- Use fresh garlic: It really makes a difference in flavor; avoid pre-minced garlic in jars when you can.
- Reserve pasta water: This starchy water is great for thinning the sauce if it gets too thick, helping it cling beautifully to the pasta.
- Even sear on chicken: Let the chicken sit undisturbed at first to get a nice crust; this boosts flavor and texture.
- Let it rest: After baking, let the dish sit a few minutes before serving so the sauce sets up and flavors marry.
Following these tips will help you nail this dish every time, impressing family or guests with ease.
Cooking Notes
- Use a heavy-bottomed skillet or sauté pan for even heat distribution. This helps sear the chicken perfectly and prevents the sauce from burning when simmering.
- When melting the cheeses, keep the heat low to avoid curdling or separating. Stir gently and patiently for that silky smooth sauce.
- Don’t rush the roux (butter + flour) step if you’re making your own sauce base, cooking the flour briefly removes that raw taste and thickens the sauce beautifully.
- If your sauce thickens too much during baking, add a little warm broth or milk and stir gently to loosen it before serving.
- Use freshly grated Parmesan over pre-grated for a more vibrant flavor and better melt.
- For best texture, don’t overcook the chicken before baking; it will finish cooking in the oven and stay juicy.
- Clean as you go! This dish involves multiple steps, but keeping your space tidy makes it less stressful and more enjoyable.
Nutritional Information (per serving)
- Calories: Approximately 790
- Protein: 45g
- Fat: 48g
- Saturated Fat: 28g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 4g
- Sodium: 850mg
These numbers can vary slightly depending on brands and exact measurements, but it’s a hearty, satisfying meal with plenty of protein and indulgent creamy comfort.
FAQs
Can I make this recipe ahead of time?
Yes! Prepare the pasta and sauce separately, then combine and bake just before serving. You can also assemble it all, cover tightly, and refrigerate overnight. Add a bit more cream or broth before baking if it looks dry.
What if I don’t have Velveeta or cream cheese?
Velveeta adds a velvety smooth texture, but you can substitute with extra mozzarella and a bit more cream for richness. Cream cheese can be swapped for sour cream or mascarpone, which will still give a creamy, tangy touch.
How spicy is this dish?
The Cajun seasoning brings a moderate heat level that you can adjust. If you prefer milder, reduce the seasoning or omit the smoked paprika. For more spice, add red pepper flakes or cayenne pepper.
Can I use a different cut of chicken?
Definitely! Thighs or tenders work well and stay juicy. Just adjust cooking time as needed since thighs take a bit longer than breasts.
Conclusion
Making this Baked Creamy Cajun Chicken Mozzarella Penne Pasta always feels like a small celebration in my kitchen. The aroma of garlic, butter, and Cajun spices fills the air, teasing everyone nearby. What I love most is how easy it is to pull together, yet it feels like something special, creamy, cheesy, with that perfect little kick of Cajun flavor.
This dish strikes a beautiful balance between comfort food and bold flavor, making it perfect for a weeknight dinner when you want something quick but satisfying. The tender chicken, gooey mozzarella, and rich Parmesan all come together in a luscious sauce that clings to every piece of penne. It’s the kind of recipe that gets better the next day, too, making great leftovers for busy schedules.
Give it a try, and I’m sure it will become a favorite at your table as it has at mine. The easy prep, delicious flavors, and cozy feel make it a true winner every time. Don’t forget to garnish with fresh parsley, it’s that little touch that brightens the whole dish and makes it feel like a real treat.
Enjoy this one with your loved ones and savor every creamy, cheesy bite.
Print
Baked Creamy Cajun Chicken Mozzarella Penne Pasta
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2½ cups whole milk or half-and-half
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided)
- ½ cup sour cream or 4 oz cream cheese (for extra creaminess)
- Optional: red pepper flakes, to taste
- Optional: fresh chopped parsley for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, about 10–11 minutes. Drain and set aside.
Step 3: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6–8 minutes. Remove the chicken from heat.
Step 4: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for 1 minute more to form a light roux.
Step 5: Slowly pour in the milk while whisking continuously to avoid lumps. Let the mixture simmer gently for 4–5 minutes, until it thickens.
Step 6: Stir in the Parmesan, 1½ cups mozzarella, and sour cream (or cream cheese). Add red pepper flakes if you want a little heat. Mix until the cheeses melt and the sauce is creamy. Taste and adjust salt and pepper.
Step 7: In a large bowl or right in your baking dish, combine the cooked penne, Cajun chicken, and creamy sauce. Stir until everything is evenly coated.
Step 8: Transfer to the baking dish (if you haven’t already) and sprinkle the remaining ½ cup of mozzarella cheese over the top.
Step 9: Bake uncovered for 20–25 minutes, until the top is bubbly and golden brown.
Step 10: Remove from oven, garnish with chopped parsley if desired, and let it rest for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 790
- Sodium: 850
- Carbohydrates: 40
- Protein: 45