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–+ servings
Cajun Chicken Pasta Bake

Cajun Chicken Pasta Bake

Make creamy One-Pot Lemon Garlic Chicken Bites with Alfredo Pasta in 30 minutes. A quick Cajun Chicken Pasta Bake alternative with easy cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh lemon juice
  • 1 lb fettuccine pasta
  • q.s. Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh chives, for garnish

Equipment

  • Large deep skillet or Dutch oven (with lid)
  • Whisk
  • Wooden spoon or spatula
  • Bowl for tossing chicken
  • Cutting board and knife

Method
 

  1. Season chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika.
  2. Sear chicken in a large skillet over medium-high heat for 5-7 minutes until cooked through, then set aside.
  3. In the same skillet, melt butter and sauté minced garlic for 1 minute.
  4. Add heavy cream and chicken broth, bringing to a gentle simmer.
  5. Stir in softened cream cheese and grated Parmesan until creamy and smooth.
  6. Mix in fresh lemon juice and add uncooked fettuccine pasta to the sauce.
  7. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente.
  8. Return cooked chicken to skillet, mix well, and season with salt and pepper.
  9. Garnish with chopped chives and serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 52gProtein: 41gFat: 35gSaturated Fat: 20gCholesterol: 145mgSodium: 680mgPotassium: 670mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 6mgCalcium: 15mgIron: 10mg

Notes

Feel free to substitute chicken with thighs or pre-cooked rotisserie chicken for convenience. Use half-and-half or whole milk if you need a lighter option than heavy cream. This dish stores well in the refrigerator for 3-4 days, but can also be frozen for up to 2 months. For a twist, try adding vegetables like spinach or mushrooms during cooking. If you want a baked version, transfer the mixture to a baking dish after combining and top with mozzarella, baking until golden.
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