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Cajun Chicken Pasta Bake

 Cajun Chicken Pasta Bake
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
12 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • Preheat oven to 350°. Cook pasta according to package directions
  • to al dente.
  • 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.
  • Drain pasta. Add pasta and chicken to soup mixture; toss to coat.

2 of 2

Cajun Chicken Pasta Bake (continued)

Directions (continued)

  • Divide between two greased 13x9-in. baking dishes. Sprinkle with
  • cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
  • Yield: 2 casseroles (6 servings each).
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°.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.