Description
This Loaded Chicken and Cajun Sausage Pasta Casserole combines tender chicken, spicy Cajun sausage, and colorful bell peppers baked in a creamy, cheesy sauce over perfectly cooked pasta. It’s a hearty, flavorful dish perfect for a comforting family dinner with a Cajun-American twist.
Ingredients
Scale
Pasta
- 12 ounces penne or rotini pasta
Meat and Poultry
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces Cajun sausage (such as andouille), sliced
Vegetables
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids & Oils
- 1 tablespoon olive oil
- 1 ½ cups milk
- ½ cup chicken broth
Cheeses
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat and cook pasta. Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the penne or rotini pasta until al dente according to package instructions. Drain and set the pasta aside for later.
- Cook chicken and sausage. Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook for 4 to 5 minutes until lightly browned on all sides. Then add the sliced Cajun sausage and cook another 3 minutes to develop flavor.
- Sauté vegetables and season. Stir in the chopped red and green bell peppers, diced onion, and minced garlic. Sauté for about 4 to 5 minutes until the vegetables are tender and fragrant. Sprinkle in the Cajun seasoning, paprika, salt, and black pepper to evenly coat the mixture.
- Create the creamy sauce. Sprinkle the flour over the skillet contents and cook, stirring constantly, for 1 minute to cook out the raw flour taste. Gradually pour in the milk and chicken broth while stirring to prevent lumps. Continue cooking for 3 to 4 minutes until the sauce thickens and becomes creamy.
- Add cheeses and combine with pasta. Remove the skillet from heat. Stir in half of the cheddar, mozzarella, and Parmesan cheeses into the sauce until melted and smooth. Add the cooked pasta and toss everything together until the pasta is fully coated in the cheesy sauce.
- Assemble casserole and bake. Grease a 9×13-inch baking dish lightly, then pour the pasta mixture into it, spreading evenly. Sprinkle the remaining cheeses on top for a bubbly, golden crust. Bake uncovered in the preheated oven for 20 to 25 minutes until bubbly and golden brown on top.
- Garnish and serve. Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving to add fresh color and flavor.
Notes
- Adjust the heat level by adding more or less Cajun seasoning depending on your preferred spice tolerance.
- For an extra creamy and rich sauce, stir in ¼ cup cream cheese or a splash of heavy cream when adding milk and broth.
- Leftovers can be refrigerated and reheated for quick subsequent meals.
