Description
This Loaded Chicken and Cajun Sausage Pasta Casserole is a hearty and flavorful dish perfect for a comforting weeknight dinner. Tender chicken, spicy Cajun sausage, and a creamy cheese sauce blend beautifully with pasta and vegetables, then baked to bubbly perfection. It’s a crowd-pleaser that combines the zest of Cajun seasonings with rich, cheesy indulgence.
Ingredients
Scale
Pasta
- 12 ounces penne or rigatoni pasta
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces Cajun-style smoked sausage, sliced
Vegetables & Aromatics
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
Seasonings & Spices
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Chopped green onions or parsley for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook the Pasta: Boil salted water and cook the pasta until al dente (firm to the bite), then drain and set aside.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, black pepper, and Cajun seasoning, then cook for 5–6 minutes until browned and fully cooked. Remove chicken and set aside.
- Cook the Sausage: In the same skillet, add sliced Cajun sausage and cook for 3–4 minutes until browned.
- Sauté Vegetables: Add diced onion, red bell pepper, and minced garlic to the skillet. Cook for about 4–5 minutes until they soften and become fragrant.
- Make the Sauce Base: Sprinkle flour evenly over the sausage and vegetable mixture, stirring to coat everything well.
- Add Liquids: Gradually pour in chicken broth and heavy cream while continuously stirring to prevent lumps. Let the sauce simmer for 3–4 minutes until it thickens slightly.
- Melt the Cheeses: Stir in shredded cheddar, mozzarella, and Parmesan cheese until melted and the sauce turns creamy.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained pasta. Mix well until all ingredients are evenly coated with the cheesy sauce.
- Prepare for Baking: Transfer the pasta mixture into a greased 9×13-inch baking dish. Optionally, sprinkle extra cheese on top for a golden crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.
- Garnish and Serve: Remove from oven and garnish with chopped green onions or parsley if desired. Serve warm.
Notes
- Adjust the heat level by increasing or decreasing the amount of Cajun seasoning used.
- You can prepare the casserole ahead and refrigerate before baking. If baking from cold, add 5–10 minutes to the baking time.
