Description
This Loaded Chicken and Cajun Sausage Pasta Casserole is a flavorful, hearty baked dish combining tender chicken, smoky Cajun sausage, sautéed vegetables, and a creamy, spicy sauce with melted mozzarella and cheddar cheese on top. It’s the perfect comforting meal for a family dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Protein & Meat
- 1 pound Boneless, Skinless Chicken Breasts, Diced
- 12 oz Smoked Cajun Sausage, Sliced
Vegetables & Aromatics
- 1 medium Yellow Onion, Chopped
- 1 medium Red Bell Pepper, Chopped
- 3 cloves Garlic, Minced
Pantry
- 2 tablespoons Olive Oil
- 1 tablespoon Cajun Seasoning
- 10 oz Penne Pasta
- 1 can Diced Tomatoes with Green Chilies (10 oz)
- 2 cups Chicken Broth
Dairy
- 1.5 cups Heavy Cream
- 1 cup Shredded Mozzarella Cheese
- 1 cup Shredded Sharp Cheddar Cheese
Seasonings & Garnish
- Salt and Pepper, to taste
- Fresh Parsley, Chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a large casserole or baking dish to prevent sticking.
- Cook Pasta: Boil penne pasta according to package instructions until just shy of al dente. Drain thoroughly and set aside to stop cooking further.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add diced chicken and sprinkle with half of the Cajun seasoning. Sauté for 4-5 minutes until the chicken is golden and cooked through. Remove chicken from skillet and set aside.
- Cook Sausage: Using the same skillet, add sliced Cajun sausage and cook for 2-3 minutes until lightly browned. Remove sausage and set aside with chicken.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Seasoning: Pour in chicken broth, heavy cream, remaining Cajun seasoning, and the can of diced tomatoes with green chilies. Stir well and bring the mixture to a gentle simmer to meld flavors.
- Combine Ingredients: Return cooked pasta, chicken, and sausage to the skillet. Toss everything thoroughly to combine and season with salt and pepper according to taste.
- Transfer to Baking Dish: Pour the pasta mixture into the prepared casserole or baking dish. Evenly sprinkle shredded mozzarella and sharp cheddar cheese over the top.
- Bake: Place casserole in the oven and bake for 18-20 minutes until the cheese is completely melted and bubbly. Optionally, broil for 2-3 minutes to achieve a golden, crispy cheese crust.
- Rest and Garnish: Remove casserole from the oven and let it rest for a few minutes to set. Garnish with freshly chopped parsley before serving warm for best flavor and presentation.
Notes
- Don’t overcook the pasta initially; it will continue to cook in the oven and absorb flavors.
- If you prefer less spice, reduce or omit the Cajun seasoning.
- Use a baking dish size around 9×13 inches for optimal layering and cooking.
- Broiling at the end is optional but adds a beautiful golden crust to the cheese topping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
