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Cajun Chicken Pasta Bake Recipe
Cajun Chicken Pasta Bake Recipe photo by Taste of Home

Cajun Chicken Pasta Bake Recipe

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4.5 14
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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 12 servings


  • 2 packages (12 ounces each) bow tie pasta
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 2 tablespoons olive oil, divided
  • 2 bunches green onions, chopped
  • 2 medium green peppers, chopped
  • 2 medium sweet red peppers, chopped
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup 2% milk
  • 2-1/2 teaspoons Cajun seasoning
  • 1-1/2 teaspoons garlic powder
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

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.


  1. Preheat oven to 350°. Cook pasta according to package directions to al dente.
  2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.
  3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
    Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°.
    Yield: 2 casseroles (6 servings each).
Originally published as Cajun Chicken Pasta Bake in Simple & Delicious April/May 2012, p61

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 3, 2015

"My daughter really liked this, but I thought it was missing something. I added some red pepper flakes and grated Parmesan cheese to my leftovers. Not sure if that is what it needed, but it helped."

Reviewed Mar. 17, 2015

"Biggest husband...has been going on and on about it. I will tell you...he's been angry ever since he heard I was making a CASSEROLE! Now that he's tried it...he's telling me that I should make this again. :) One kid liked kid didn't. This is not a casserole family know. I made this exactly like the recipe but had to leave out the red peppers as they somehow disappeared! Wouldn't make any changes!"

Reviewed Jul. 3, 2014


Reviewed Jul. 2, 2014

"Love how easy this is to prepare with the added bonus of ending up with two meals! I prepared it exactly as per instructions and everyone thought it was delicious. It's a keeper."

Reviewed Nov. 11, 2013

"So good!"

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