Creamy Cajun Chicken Alfredo Bake (Easy Cheesy Pasta Casserole)
This Creamy Cajun Chicken Alfredo Bake is the ultimate cheesy pasta casserole made with tender Cajun-seasoned chicken, rich homemade Alfredo sauce, and perfectly cooked pasta baked until bubbly and golden. It’s an easy weeknight dinner packed with bold Cajun flavor, creamy garlic Parmesan sauce, and melty mozzarella. Perfect for family dinners, meal prep, or when you’re craving spicy comfort food with a creamy twist.
Servings 8 servings
Calories 600kcal
Cost $16 for entire recipe
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan (for chicken and Alfredo sauce)
- 9×13-inch baking dish
- Colander (for draining pasta)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater (for freshly grated Parmesan)
- Knife and cutting board
Ingredients
For the Cajun Chicken
- 1½ lbs boneless skinless chicken breast cubed
- 2 tbsp olive oil
- 1½–2 tbsp Cajun seasoning adjust to spice preference
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
For the Pasta
- 12 oz penne or rigatoni pasta
- Salted water for boiling
For the Alfredo Sauce
- 4 tbsp butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese
- ½ cup shredded mozzarella
- ½ tsp salt adjust to taste
- ½ tsp red pepper flakes optional
For Topping
- 1½ cups shredded mozzarella
- ¼ cup grated Parmesan
- Fresh chopped parsley optional
Instructions
1️⃣ Cook the Pasta
- Boil pasta in salted water until just al dente (slightly undercooked). Drain and set aside.
2️⃣ Cook the Cajun Chicken
- Toss chicken with Cajun seasoning, paprika, garlic powder, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 5–7 minutes until fully cooked and lightly caramelized.
- Remove from heat and set aside.
3️⃣ Make the Alfredo Sauce
- In the same pan, melt butter.
- Add garlic and sauté 30 seconds.
- Pour in heavy cream and milk.
- Simmer gently 3–4 minutes.
- Stir in Parmesan and mozzarella until melted and smooth.
- Season with salt and optional red pepper flakes.
4️⃣ Combine
- Preheat oven to 375°F.
- Toss pasta, chicken, and Alfredo sauce together.
- Pour into a greased 9x13 baking dish.
5️⃣ Bake
- Top with mozzarella and Parmesan.
- Bake 20–25 minutes until bubbly and golden.
- Broil 1–2 minutes for extra browning if desired.
- Let rest 5–10 minutes before serving.
Notes
- For the creamiest Cajun Chicken Alfredo Bake, use freshly grated Parmesan instead of pre-shredded cheese. It melts smoother and keeps the Alfredo sauce silky.
- Cook the pasta just until al dente before baking. The pasta will continue cooking in the oven and absorb some of the creamy Cajun Alfredo sauce.
- Adjust the Cajun seasoning to control spice level. For a milder Cajun chicken pasta bake, use 1 tablespoon seasoning and skip the red pepper flakes.
- Add sautéed bell peppers or onions for extra Cajun flavor and color. This makes the dish feel more like a classic Louisiana-style Cajun chicken Alfredo.
- For an even cheesier baked chicken Alfredo casserole, mix in extra mozzarella before baking or broil for 1–2 minutes at the end for a golden top.
- This creamy Cajun chicken Alfredo reheats beautifully. Store leftovers in an airtight container for up to 4 days and reheat with a splash of milk to keep the sauce creamy.
- You can assemble the entire pasta casserole ahead of time, refrigerate, and bake when ready — perfect for busy weeknight dinners or meal prep.