Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 8 oz pasta (penne or rotini), cooked al dente
- 1 cup cream cheese, at room temperature
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup chicken broth
- 1 tablespoon Cajun seasoning
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté the diced onion and bell pepper until soft, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the Cajun seasoning and cook for 1 minute to bloom the spices.
- Pour in the chicken broth and bring to a gentle simmer, scraping up any brown bits.
- Add the cream cheese to the skillet and stir until it melts into a smooth sauce.
- Mix in the shredded chicken, cooked pasta, and half of the shredded cheese. Stir until well combined. Taste and add salt and pepper if needed.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheese on top.
- Bake for 15–20 minutes, until the top is bubbly and lightly golden.
- Let rest for 5 minutes before serving so the sauce sets slightly.
Notes
Use full-fat cream cheese for the creamiest sauce. Don’t overcook the pasta; aim for slightly firm (al dente) as it will bake more.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
- Diet: None