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My family loves pasta, so I decided to get in the kitchen and come up with my own chicken pasta. This recipe is quick and simple to make, and it tastes so good, they all go back for seconds. I serve it with a tossed salad and garlic bread. —Kim Weishuhn, Pensacola, Florida
Nutritional Facts 1-1/2 cups equals 465 calories, 16 g fat (7 g saturated fat), 65 mg cholesterol, 928 mg sodium, 52 g carbohydrate, 4 g fiber, 29 g protein.
Originally published as Cajun Chicken Pasta Bake in Simple & Delicious April/May 2012, p61
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 15, 2013 by nancyjh
We are still enjoying this dish over and over and over again! So easy to make.
Reviewed on Mar. 03, 2013 by caitlin4978
I tripled this recipe and froze it when I was expecting my first child. I'll admit, the flavor combination was a little different, and I wasn't 100% sure about it when I first made it. But it really grew on me - it's a favorite now, and I find myself cooking extra chicken when I make other meals just so that I can have leftover chicken to use in this recipe. I love it!! I did follow the advice of other reviewers and I slightly reduced the amount of noodles I used and I've had no problems with the dish being dry. For some reason I can't click on the "stars" to rate the dish, but I would give it 5 stars!
Reviewed on Feb. 06, 2013 by nancyjh
I have made this many times and my husband keeps asking for me. It is so easy to make and is very delicious!
Reviewed on Jan. 11, 2013 by mmcloed
We thought this needed a little more punch.
Reviewed on Dec. 15, 2012 by foodiva
I liked the overall recipe, but next time I will use penne pasta and poultry seasoning instead of cajun
Reviewed on Apr. 05, 2012 by ruth43
Also, I used half chicken and half shrimp. Yummy!
I used extra wide noodles in place of the bow ties. Be very careful how much pasta you use as it soaks up the soup and becomes dry. At first I thought oh oh, it's going to be too juicy when I only used not quite 3/4 of the pasta but, after baking and setting for about 20 minutes, it was great. This is one of tastiest casseroles I've ever had. I'm 68, so that's saying something.
Reviewed on Mar. 26, 2012 by Radium
Very tasty, but too many noodles which made it quite dry. I would decrease the amount of noodles and also add more chicken.
Reviewed on Mar. 04, 2012 by macymoo
Great recipe! Easy ingredients that are on hand. Thumbs up from my family! I will make this again!
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