Spicy Cajun Chicken Pasta Bake with Creamy Chipotle Sauce
A comforting one-dish meal combining smoky Cajun-spiced chicken with roasted vegetables in a rich, creamy chipotle-tomato sauce, finished with melted Parmesan. The chipotle adds subtle heat and smokiness that cuts through the cream without overwhelming. Perfect for weeknight family dinners or entertaining small groups. This version uses a blended sauce technique rather than individual components, creating a silky, unified flavor profile.
Ingredients
- 1 lb chicken breast, cubed
- 4 tablespoon Cajun dry rub seasonings, or 1 cup prepared Cajun marinade
- ½ lb penne pasta, or similar pasta shape
- 1 cup sweet red pepper, diced
- 1 cup green onions, thinly sliced
- 1 cup mushroom, diced
- 1 cup heavy whipping creamGreek yogurt (full-fat)1:1dairy-free:false
note:stir in after cooking to prevent curdling
Full guide → - 14 ounce canned diced tomatoes, drained
- 1 chipotle chile in adobo
- 2 garlic cloves, peeled and quartered
- 1 teaspoon Cajun seasoning
- 2 tablespoon olive oil
- salt and pepper, to taste
- Parmesan cheese, to top
Instructions
- 1
Marinate chicken with Cajun rub or prepared marinade for at least one hour, or use pre-marinated chicken breast.
- 2
Blend heavy cream, drained tomatoes, garlic, chipotle chile, optional adobo sauce, salt, and pepper until smooth; set aside.
- 3
Saute marinated chicken in olive oil until nearly cooked through.
- 4
Add red pepper, green onions, and mushroom to chicken; continue sauteing until vegetables soften.
- 5
Lower heat to medium-low and pour cream sauce over chicken and vegetables; simmer 30-45 minutes until sauce thickens.
- 6
Preheat oven to 350 degrees F.
- 7
Cook pasta until half-done; drain and combine with thickened sauce and chicken mixture.
- 8
Transfer to baking dish, top with Parmesan cheese, cover with foil, and bake 20 minutes.
- 9
Uncover and bake 10-12 minutes until cheese browns lightly.
- 10
Remove from oven and rest 2-3 minutes before serving.
Tips
Marinate chicken overnight for deeper Cajun flavor absorption and more tender meat.
Strain the blended sauce through a fine sieve if you prefer a smoother texture without visible tomato pulp.
Parboil pasta one minute less than half-cooked to prevent mushiness after baking.
Good to Know
Refrigerate covered up to 4 days. Reheat covered at 325 degrees F for 15-20 minutes, adding splash of cream if sauce has tightened.
Prepare through sauce blending the day prior. Marinate chicken overnight. Assemble and bake same day.
Serve directly from baking dish or plate onto warmed bowls. Pair with crusty bread or simple green salad. Garlic bread complements well.
Common Mistakes
Do not skip the half-cooking of pasta to avoid mushy texture after baking.
Do not boil the cream sauce after blending; simmer only to prevent breaking.
Do not omit foil cover for first 20 minutes to prevent top from drying before interior cooks through.
Substitutions
Dairy-Free Swaps
note:stir in after cooking to prevent curdling
Full guide →Vegan Options
conf:2
General Alternatives
FAQ
Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut cream or cashew cream in equal amounts. Stir cream substitute in after simmering and use nutritional yeast instead of Parmesan for topping.
How long does this keep refrigerated?
Up to 4 days covered. Reheat gently at 325 degrees F for 15-20 minutes, adding extra cream or pasta water if sauce thickens too much during storage.
Can I freeze leftovers?
Freezes well up to 3 months. Cool completely before transferring to freezer container. Thaw overnight in fridge and reheat slowly in oven at 325 degrees F to prevent separation.