This post explains how to make Louisiana Chicken Pasta Bake — a creamy Cajun alfredo pasta with seasoned chicken, colorful vegetables, and melted cheese baked in a casserole until bubbly.
Simple enough for a weeknight meal and attractive enough for guests, this Cajun-style Louisiana chicken pasta combines bold spices, a silky sauce, gooey cheese, and tender vegetables and chicken.
Inspired by a popular restaurant version, this homemade Louisiana Chicken Pasta is rich and flavorful. If you prefer the restaurant style, add mushrooms or fry the chicken instead of sautéing it.
This recipe features a luscious Cajun alfredo sauce coating pasta, vegetables, and chicken, finished with a cheesy baked topping.
Key Ingredients in Louisiana Chicken Pasta:
- Chicken – tenders, breasts, or thighs work well.
- Butter – essential for the alfredo base.
- Heavy cream – gives the sauce its richness.
- Chicken stock/broth – lightens the sauce slightly so it isn’t too heavy.
- Cajun seasoning – use a store-bought mix or your favorite homemade blend.
- Vegetables – onion, broccoli, tomatoes, and bell pepper.
- Pasta – penne, farfalle, bow ties, or your preferred shape.
- Garlic – plenty of garlic for depth of flavor.
- Cheese – parmesan for the sauce and a melty cheese like Colby Jack, cheddar, or pepper jack for the topping.
How to Make Louisiana Chicken Pasta:
Prep & Sauté Veggies: Preheat the oven to 375°F (190°C). Season the chicken and let it sit 20 minutes to come off the chill. In a large, deep skillet, melt 2 tablespoons butter with 1 tablespoon minced garlic over medium heat until fragrant, about 1 minute. Add diced red onion, bell pepper, and broccoli florets; season with salt and pepper and sauté 3–5 minutes until lightly browned but still crisp. Remove the vegetables to a bowl and tent with foil to keep warm.
Cook Chicken: In the same skillet, heat 2 tablespoons olive oil over medium heat and cook the seasoned chicken about 3 minutes per side, until cooked through. Add 1 tablespoon butter and a little garlic to the pan and toss the chicken in the pan juices. Transfer the chicken and juices to the bowl with the veggies, tent again, let rest 5–10 minutes, then slice the chicken and return it to the bowl.
Make the Sauce: Melt 3 tablespoons butter in the skillet and sauté remaining garlic until fragrant. Add diced tomatoes and cook 2–3 minutes until they soften, lightly smashing them. Stir in heavy cream and chicken stock, then add Cajun seasoning, salt, pepper, and grated parmesan. Bring the sauce to a gentle simmer until it thickens slightly. Meanwhile, cook pasta to al dente according to package instructions.
Toss & Bake: Add the cooked pasta, sliced chicken, and sautéed vegetables to the simmering sauce. Stir in half of the shredded cheese and mix to combine. Transfer the mixture to a greased 9×13 baking dish, top with the remaining cheese, and sprinkle a little Cajun seasoning or paprika over the top. Bake 15–20 minutes, until the casserole is bubbly and the top is lightly browned.
Reheating & Serving Tips: To reheat, add a splash of chicken stock or cream and a small pat of butter to each serving and microwave about 2 minutes, stirring halfway. Serve with breadsticks, Texas toast, or a simple salad.
Tools I Love For This Recipe:
Use a large, deep sauté pan so you can comfortably toss pasta, vegetables, and chicken in the sauce without spills. For baking, a 9×13 glass or ceramic dish works well. Choose sturdy cookware that distributes heat evenly for the best results.
Looking for More Pasta Recipes?
Chicken Scampi Stuffed Shells
Chicken Tetrazzini
Buffalo Chicken Mac & Cheese
I hope you enjoy this cheesy, creamy Louisiana Chicken Pasta Bake. Leave a comment with any questions or feedback. If you make this recipe, tag @BadBatchBaking on Instagram — I love seeing your recreations!
Louisiana Chicken Pasta Bake
Ingredients
- 2 lbs chicken tenders, breast, or thighs
- 6 tbsp butter
- 1/2 red onion, diced
- 10 cloves garlic
- 2 crowns broccoli, small florets
- 1 red bell pepper, diced
- 2 roma tomatoes, diced
- 1 lb pasta (penne, farfalle, or choice)
- 2 cups heavy whipping cream
- 1/3 cup chicken stock/broth
- 1 cup parmesan, grated
- 3 cups shredded cheese, divided (Colby Jack, cheddar, or pepper jack)
- Cajun seasoning, salt, pepper, and olive oil
Instructions
Prep & Sauté Veggies
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Preheat oven to 375°F. Season chicken with Cajun seasoning and set aside 20 minutes. In a large skillet melt 2 tbsp butter and 1 tbsp minced garlic; sauté 1 minute. Add onion, bell pepper, and broccoli, season, and cook 3–5 minutes until slightly browned but not fully tender. Remove veggies to a bowl and tent with foil.
Cook Chicken
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Heat 2 tbsp olive oil in the same pan and cook chicken about 3 minutes per side. Add 1 tbsp butter and a touch of garlic, tossing the chicken in the pan juices. Transfer chicken and juices to the bowl with veggies, tent, rest 5–10 minutes, then slice the chicken.
Make the Sauce
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Melt 3 tbsp butter in the skillet, add remaining garlic and sauté. Add diced tomatoes and cook 2–3 minutes until softened. Stir in heavy cream and chicken stock, then add Cajun seasoning, salt, pepper, and parmesan. Simmer until the sauce thickens slightly. Cook pasta to al dente while the sauce simmers.
Toss & Bake
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Combine the cooked pasta, sliced chicken, and vegetables with the simmering sauce. Stir in half the shredded cheese. Transfer to a greased 9×13 baking dish, top with remaining cheese and a sprinkle of Cajun seasoning or paprika. Bake 15–20 minutes until bubbly and lightly browned.
Reheating & Serving Tips
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To reheat, add a splash of chicken stock or cream and a pat of butter to a serving and microwave about 2 minutes, stirring halfway. Serve with bread or a salad.