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This creamy Cajun chicken and sausage pasta bake combines tender chicken, spicy sausage, and al dente pasta in a rich, flavorful sauce that bakes to golden perfection. It's a family-pleasing casserole that brings Louisiana-inspired flavors right to your dinner table without requiring special cooking skills.
I created this dish during a particularly busy work week when I needed something that would provide leftovers for multiple meals. The combination of smoky sausage and creamy sauce was such a hit that it's now requested for every family gathering.
Ingredients
- Boneless skinless chicken breasts: Offer lean protein and take on the Cajun flavors beautifully
- Cajun sausage: Brings authentic smoky flavor look for andouille for the most traditional option
- Cajun seasoning: Creates the signature flavor profile adjust amount based on your heat preference
- Yellow onion and red bell pepper: Provide sweetness that balances the spice
- Garlic: Adds aromatic depth fresh cloves make a noticeable difference
- Penne pasta: Holds up well to the hearty sauce and meat choose a quality brand that stays al dente
- Chicken broth: Forms the savory base of the sauce use low sodium to control salt levels
- Heavy cream: Creates luxurious richness dont substitute with milk or the sauce may break
- Diced tomatoes with green chilies: Add acidity and mild heat ROTELs original blend works perfectly
- Mozzarella and sharp cheddar cheese: Create that irresistible stretch factor freshly shredded melts better than prepackaged
- Fresh parsley: Brightens the finished dish with color and flavor
How To Make Loaded Chicken & Cajun Sausage Pasta Casserole
- Prepare the pasta:
- Cook the penne until just al dente about 1 minute less than package directions indicate. The pasta will continue cooking in the oven, so slightly undercooking prevents it from becoming mushy in the final dish.
- Brown the protein:
- Heat olive oil in a large skillet until shimmering but not smoking. Add diced chicken and sprinkle with Cajun seasoning, allowing each piece to develop a golden crust before stirring. This takes about 5 to 6 minutes. The chicken doesn't need to be completely cooked through at this stage.
- Cook the sausage:
- Add the sliced Cajun sausage to the same skillet used for the chicken. Allow the edges to caramelize slightly, which typically takes about 3 to 4 minutes. This step releases the essential oils from the sausage, infusing the dish with smoky flavor.
- Sauté the vegetables:
- Add chopped onion and bell pepper to the skillet, cooking until the onion becomes translucent and soft. This vegetable base absorbs all the flavorful bits from the pan, creating depth. When adding garlic, cook just until fragrant about 60 seconds to prevent burning which would create bitterness.
- Create the sauce:
- Pour chicken broth while scraping the bottom of the pan to release any browned bits. Add heavy cream and diced tomatoes with chilies, then bring to a gentle simmer. The sauce should coat the back of a spoon but not be too thick, as it will continue to reduce in the oven.
- Combine and bake:
- Return the pasta, chicken, and sausage to the skillet along with both cheeses. The sauce should be slightly looser than you want the final product, as it will thicken during baking. Transfer to a casserole dish and bake until the top develops a golden crust and the edges bubble, signaling the flavors have melded.
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The Cajun sausage is truly the star ingredient in this dish. I discovered this when my local butcher recommended authentic andouille instead of standard smoked sausage. The depth of flavor was transformative and reminded me of a memorable dinner I had in New Orleans with my husband before we had kids.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth or cream to maintain the sauces creaminess. The flavors actually intensify overnight as the spices have time to meld. I find individual portions reheat best in the microwave covered with a damp paper towel, while larger amounts benefit from gentle reheating in the oven at 325°F until warmed through.
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Customization Options
This recipe welcomes many adaptations based on your preferences or pantry availability. For a lighter version, substitute half and half for heavy cream and use turkey sausage instead of traditional Cajun sausage. Vegetable additions work wonderfully too spinach, mushrooms, or zucchini blend seamlessly into the sauce. For extra heat lovers, add a diced jalapeño with the bell pepper or incorporate a teaspoon of cayenne into the Cajun seasoning.
Serving Suggestions
This hearty casserole pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a complete Louisiana inspired meal, serve alongside garlic bread or homemade cornbread. When entertaining, I prepare this casserole alongside a tray of roasted vegetables, which can cook at the same oven temperature. The leftovers make an incredible lunch the next day, perhaps even better than when freshly made as the flavors continue to develop overnight.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute penne with other pasta shapes like fusilli, rigatoni, or farfalle. Just ensure it's cooked al dente for the best texture.
- → What can I use instead of Cajun sausage?
If Cajun sausage is unavailable, try smoked sausage, Andouille, or even chorizo for a similar smoky flavor.
- → How can I make this dish spicier?
Increase the Cajun seasoning or add a pinch of cayenne pepper or red chili flakes for extra heat.
- → Can I make this dish ahead of time?
Yes, prepare the dish up until the baking step. Store it covered in the fridge, then bake when ready to serve. Add a few extra minutes if baking from cold.
- → What can I serve alongside this pasta?
A simple side salad or crusty garlic bread works wonderfully to complete the meal.