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Cajun Chicken Pasta Bake Recipe

Cajun Chicken Pasta Bake Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1-1/2 cups: 465 calories, 16g fat (7g saturated fat), 65mg cholesterol, 928mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 29g protein.

Reviews for Cajun Chicken Pasta Bake

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s_pants User ID: 174050 227380
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."

MY REVIEW User ID: 825464 223007
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!"

Myoungpchs User ID: 7875578 132014
Reviewed Jul. 3, 2014


toolbarsco User ID: 6725667 110119
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."

Drd80 User ID: 7469920 123349
Reviewed Nov. 11, 2013

"So good!"

nancyjh User ID: 3937814 178308
Reviewed May. 15, 2013

"We are still enjoying this dish over and over and over again! So easy to make."

caitlin4978 User ID: 1409400 110118
Reviewed Mar. 3, 2013

"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!"

nancyjh User ID: 3937814 193593
Reviewed Feb. 6, 2013

"I have made this many times and my husband keeps asking for me. It is so easy to make and is very delicious!"

mmcloed User ID: 5257383 193592
Reviewed Jan. 11, 2013

"We thought this needed a little more punch."

foodiva User ID: 1989992 183479
Reviewed Dec. 15, 2012

"I liked the overall recipe, but next time I will use penne pasta and poultry seasoning instead of cajun"

ruth43 User ID: 2528703 116328
Reviewed Apr. 5, 2012

"Also, I used half chicken and half shrimp. Yummy!"

ruth43 User ID: 2528703 193591
Reviewed Apr. 5, 2012

"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."

Radium User ID: 2528989 126646
Reviewed Mar. 26, 2012

"Very tasty, but too many noodles which made it quite dry. I would decrease the amount of noodles and also add more chicken."

macymoo User ID: 1361816 126645
Reviewed Mar. 4, 2012

"Great recipe! Easy ingredients that are on hand. Thumbs up from my family! I will make this again!"

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Wine Pairings

Full-Bodied White Wine

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