Ingredients
Scale
- 2 cups cooked pasta (penne or rotini work great)
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon Cajun seasoning
- 8 oz cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup heavy cream or whole milk
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by cooking your pasta according to package instructions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Season the diced chicken with Cajun seasoning and cook until fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add diced onion and garlic and sauté until fragrant. Reduce heat to low, then add softened cream cheese, heavy cream, and shredded cheese. Stir continuously until the sauce is smooth and creamy. Season with salt and pepper, then add the cooked chicken back to the skillet. Mix well to coat all ingredients in the spicy, cheesy sauce.
- Preheat your oven to 375°F (190°C). Combine the cooked pasta with the chicken and sauce mixture. Transfer everything into a greased baking dish and sprinkle a little extra cheese on top. Bake uncovered for 20-25 minutes until bubbly and golden.
- Remove from the oven and let it rest for a few minutes. Garnish with chopped parsley if desired. Serve hot, paired with a side salad or garlic bread for the ultimate comfort meal.
Notes
- You can substitute cooked shrimp or seasoned tofu for chicken to suit dietary preferences.
- Adjust the Cajun seasoning amount to control spiciness — use less for milder flavor or more for extra heat.
- This dish can be prepared in about 40 minutes, making it perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: Southern American, Cajun
- Diet: Nut-Free, Vegetarian Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
