Creamy Cajun Chicken Sausage Pasta

Creamy Cajun Chicken and Sausage Pasta Bake is the kind of meal that brings everyone to the table. It is perfect for busy nights when you want a little spice and a lot of comfort. Each bite is packed with juicy chicken tender sausage a velvety sauce and perfectly gooey cheese.

I made this for a Sunday family dinner and everyone went in for seconds even my picky uncle who claims to hate anything spicy. It quickly earned a spot in our rotation as our favorite way to use up odds and ends from the fridge.

Ingredients

• Olive oil: provides a silky base for sautéing and helps the ingredients brown evenly look for extra virgin for the richest flavor
• Boneless skinless chicken breasts: offer lean protein and soak up all the Cajun spices choose fresh and cut into even pieces
• Smoked Cajun sausage: brings warmth and bold layers of flavor find a high quality brand for the best spice and smoky taste
• Cajun seasoning: infuses the whole dish with signature Southern flair use a trusted blend or make your own with paprika garlic cayenne
• Yellow onion: gives sweetness and substance go for firm onions with papery skin
• Red bell pepper: adds color crunch and a touch of sweetness pick a pepper that feels heavy for its size
• Garlic: wakes up the sauce with a punch of aromatics always use fresh cloves for the best taste
• Penne pasta: holds the sauce perfectly with its little tubes cook until just al dente
• Chicken broth: deepens the savory notes use low sodium if you want to control the salt
• Heavy cream: creates that luscious thick sauce go for a brand with minimal additives
• Diced tomatoes with green chilies: offer tang spice and a beautiful color grab a trusted canned brand with no added sugar
• Mozzarella cheese: gives a gooey melty layer for ultimate comfort shred your own for the best melt
• Sharp cheddar cheese: delivers assertive cheesy flavor Sharp is perfect to balance the creaminess
• Salt and pepper: for seasoning taste as you go
• Fresh parsley: adds a pop of color and brightness chop just before garnishing

Step-by-Step Instructions

Prepare the Ingredients:

Chop the onion cut the bell pepper dice the chicken and slice the sausage so everything is ready to go when you start cooking

Cook the Pasta:

Boil the penne in a big pot of salted water until just al dente then drain and set aside so it does not turn mushy in the oven

Sauté the Chicken:

Warm olive oil in a skillet add the diced chicken sprinkle with lots of Cajun seasoning and stir until every piece is browned and cooked through this adds flavor right from the start

Brown the Sausage:

Add sausage slices to the same skillet cook until you see deep golden browning on both sides this builds a rich base for the sauce remove and set aside with the chicken

Sauté the Vegetables:

Toss the chopped onion and bell pepper into the skillet cook on medium for several minutes until the onion softens stir in garlic and let it sizzle until fragrant do not let the garlic brown

Make the Sauce:

Pour in chicken broth heavy cream and the whole can of diced tomatoes with chilies stir well then let it come up to a gentle simmer so everything melds together

Combine Pasta and Proteins:

Return the cooked pasta chicken and sausage to the skillet stir until everything is coated then add mozzarella and cheddar cheese mix gently to distribute the cheese without breaking up the pasta

Transfer and Bake:

Pour the mixture into a greased baking dish smooth the top bake uncovered until bubbly and golden brown the cheese should be melted and there should be some toasty bits on top

Garnish and Serve:

As soon as it comes out scatter chopped fresh parsley over the top let it cool for a few minutes for easier scooping

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My favorite part of this recipe is the smoky richness from the Cajun sausage The first time I made it the whole house filled with the best toasty aroma and now even the smell sends my kids running to the kitchen Usually we argue about leftovers but this one always disappears fast

Storage Tips

This pasta bake keeps well in the fridge for up to three days Cover leftovers tightly or transfer portions to airtight containers You can reheat individual servings in the microwave or pop the dish back in the oven at 350 until bubbly For longer storage freeze in portions for up to two months It helps to cover the top with foil to prevent drying out when reheating

Ingredient Substitutions

Try andouille sausage for extra heat or turkey sausage for a lighter bite If you cannot find penne swap in rigatoni or rotini For dairy free use coconut cream and omit cheese though the texture will be a bit less silky You can use rotisserie chicken to save a step or toss in extra veggies like spinach or zucchini

Serving Suggestions

This bake stands alone but pairs well with a crisp green salad and crusty bread for soaking up extra sauce I also love a side of roasted broccoli or a simple cucumber tomato salad The leftovers are delicious scooped into a thermos for lunch

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Cultural Context

This dish sprang from Louisiana roots where Cajun cooking means bold spices and hearty family meals Pasta bakes like this one are a modern twist and have become a favorite in Southern kitchens blending Italian pasta comfort with Creole flavor I always think about how these recipes evolve and bring people together around the table

Recipe FAQs

→ Can I substitute chicken thighs for chicken breasts?

Yes, chicken thighs work well and offer extra juiciness. Adjust cook time as needed to ensure thorough cooking.

→ Is it necessary to use smoked Cajun sausage?

Smoked Cajun sausage imparts authentic flavor, but any spicy sausage, such as andouille, is a good alternative.

→ What can I use instead of heavy cream?

Half-and-half or whole milk may be substituted for a lighter version, though the sauce may be less rich.

→ How do I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

→ Can this dish be prepared ahead of time?

Yes, assemble in advance, cover, and refrigerate. When ready, bake as directed, adding a few extra minutes if cold from the fridge.