Easy Cajun Chicken Pasta Casserole

Why You’ll Love This Recipe

I like this recipe because it’s simple to put together yet delivers bold flavor. The Cajun seasoning gives it a nice kick, while the Parmesan and cream make it indulgently rich. I also love that it uses farfalle pasta, which holds the sauce beautifully. It’s a complete meal in one pan that satisfies both pasta lovers and fans of Cajun cooking.

Ingredients

12 oz farfalle pasta
¾ pound chicken {diced and cooked}
6 oz andouille sausage {diced}
2 cups heavy cream
2 cups chicken broth
1-14.5 oz. can diced tomatoes
½-1 tablespoon cajun seasoning
1/2 cup grated Parmesan Cheese
salt & pepper {to taste}

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C).
2. I cook the farfalle pasta in salted boiling water until just al dente, then drain and set aside.
3. In a large skillet, I combine the cooked chicken and diced sausage, letting them heat through.
4. I stir in the heavy cream, chicken broth, diced tomatoes, and Cajun seasoning. I let the sauce simmer for about 5 minutes so the flavors meld.
5. I add salt and pepper to taste, then stir in the Parmesan cheese.
6. I toss the pasta into the sauce mixture until well coated.
7. I transfer everything into a greased 9×13-inch baking dish.
8. I bake uncovered for 20–25 minutes, until bubbly and slightly thickened.
9. I remove from the oven and let it rest for a few minutes before serving.

Servings and Timing

This recipe makes about 6–8 servings. It takes around 15 minutes to prepare and 25 minutes to bake, so I can have it ready in about 40 minutes.

Variations

Sometimes I swap the farfalle for penne or rotini, which also hold the sauce well. For extra heat, I add crushed red pepper flakes or use spicy Cajun seasoning. If I want more vegetables, I stir in bell peppers, onions, or spinach before baking. I’ve also tried using half-and-half instead of heavy cream for a lighter version, though it’s less rich.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or broth and warm it in the oven at 350°F until heated through. For single servings, I use the microwave, stirring halfway through. This casserole also freezes well for up to 2 months, and I reheat it in the oven covered with foil to keep it from drying out.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it ahead, cover it, and refrigerate for up to 24 hours before baking.

Can I freeze Cajun Chicken Pasta Casserole?

Yes, I freeze it before or after baking, wrapped tightly, for up to 2 months.

What pasta works best in this recipe?

I like farfalle, but penne, rigatoni, or rotini work just as well.

Can I make this spicier?

Yes, I add more Cajun seasoning or a pinch of cayenne pepper for extra heat.

Can I use half-and-half instead of heavy cream?

Yes, but the sauce will be lighter and not as rich.

What vegetables can I add?

I like adding bell peppers, onions, spinach, or mushrooms for more texture and flavor.

Can I use a different sausage?

Yes, smoked sausage or kielbasa can be substituted for andouille.

How do I keep the pasta from getting mushy?

I cook the pasta just to al dente so it holds up during baking.

Can I use shredded cheese instead of Parmesan?

Yes, I sometimes use mozzarella or cheddar for a creamier, cheesier version.

What sides go well with this casserole?

I usually serve it with garlic bread, a green salad, or roasted vegetables.

Conclusion

This Easy Cajun Chicken Pasta Casserole is one of my favorite comfort food meals. I love the way the creamy Cajun sauce, tender chicken, smoky sausage, and pasta all come together in one dish. It’s bold, hearty, and always a hit whenever I make it.

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