Best Cajun Chicken Pasta Bake Recipes

CAJUN CHICKEN PASTA BAKE

Cajun Chicken Pasta Bake image

My family loves pasta, so I decided to get in the kitchen and come up with my own chicken pasta bake. 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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 13

Ingredients

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 shredded Colby-Monterey Jack cheese

Steps:

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. 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°.

Nutrition Facts : Calories 465 calories, Fat 16g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 928mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 29g protein.

CAJUN CHICKEN PASTA BAKE

Cajun Chicken Pasta Bake image

Total comfort foood! This will make two casseroles, 6 servings each - one for now, one to freeze for later. Recipe submitted to Taste of Home by Kim Weishuhn.

Provided by Pinay0618

Categories Chicken

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 (12 ounce) packages bow tie pasta
2 lbs boneless skinless chicken breasts, cut into 1-inch strips
2 tablespoons extra virgin olive oil, divided
2 bunches green onions, chopped
2 medium green peppers, chopped
2 medium sweet red peppers, chopped
1 (14 1/2 ounce) can reduced-sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
3/4 cup 2% low-fat milk
2 1/2 teaspoons cajun seasoning
1 1/2 teaspoons garlic powder
2 cups shredded colby-monterey jack cheese

Steps:

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 the same pan, saute onions and peppers in remaining oil until tender. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat.
Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until bubbly.

Nutrition Facts : Calories 493.5, Fat 17.5, SaturatedFat 6.5, Cholesterol 118.3, Sodium 757.7, Carbohydrate 51.1, Fiber 3.2, Sugar 4.4, Protein 32.4