Cajun Cream Cheese Chicken Pasta (Print Version)

# Ingredients:

→ Chicken

01 - 2 cups cooked chicken, shredded or diced
02 - 1 tablespoon Cajun seasoning

→ Pasta

03 - 12 ounces penne or rigatoni pasta
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1 bell pepper, diced
07 - 1/2 cup diced onion

→ Sauce

08 - 8 ounces cream cheese, softened
09 - 1 cup heavy cream
10 - 1 cup chicken broth
11 - 1 cup shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 1 tablespoon Cajun seasoning
14 - 1/2 teaspoon smoked paprika
15 - Salt, to taste
16 - Black pepper, to taste

→ Topping

17 - 1/2 cup shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese
19 - Chopped parsley, optional

# Instructions:

01 - Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
03 - Toss the cooked chicken with 1 tablespoon of Cajun seasoning and set aside.
04 - Heat olive oil in a large skillet over medium heat. Sauté garlic, bell pepper, and onion until softened, about 3–4 minutes.
05 - Add cream cheese to the skillet and stir until melted and smooth. Gradually mix in heavy cream and chicken broth, whisking to combine. Add cheddar cheese, mozzarella cheese, Cajun seasoning, smoked paprika, salt, and pepper. Stir until smooth and melted.
06 - Add cooked pasta and seasoned chicken into the sauce. Toss to coat evenly.
07 - Transfer the pasta mixture to the prepared baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
08 - Bake for 20–25 minutes, or until cheese is melted and bubbly. Optionally, broil for 1–2 minutes for a golden top.
09 - Remove from the oven and let cool slightly. Garnish with parsley, if desired, and serve warm.

# Notes:

01 - For extra heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
02 - Use rotisserie chicken for convenience or substitute with shrimp for variation.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

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