Creamy Cajun Chicken Dinner Bake

If comfort food and mild kitchen chaos had a baby, it would be this creamy, slightly sassy, dangerously cozy dish. I call it Creamy Cajun Chicken Dinner Bake because “delicious mess that makes everyone ask for seconds” was too long for a recipe title. It’s spicy enough to wake you up, creamy enough to apologize afterward, and forgiving enough to survive my pan-choosing disasters (yes, this pan is too small. No, I won’t wash fewer dishes).

The first time I made this my husband tried to “help” by seasoning with enthusiasm and not much accuracy. He proudly announced he’d added the perfect amount of cajun—turns out he dumped roughly a week’s worth of spice in one go and then dramatically fanned his hands like a defeated jazz musician. The kids, convinced the oven was a portal, kept pressing the timer every seven minutes to see if the chicken would teleport. We ate late and loud and the dog appreciated my tears (and the crumbs). Moral: cooking with family is chaotic, but it usually tastes better when you laugh about it—then order pizza if it bombs.

Time-Saving Hacks

– Use rotisserie chicken when you’re pretending you meal-prepped all week. No one needs to know.
– Frozen bell pepper mixes are your shortcut soulmate—same color, less chopping-related crying.
– Cheat: Pre-made cajun seasoning saves time; mix it with a little extra paprika and garlic powder to feel like you tried.
– Cook everything in one pan (oven-safe skillet) so you only have to fake enthusiasm while rinsing one pan. Yes, it’s possible.

Serving Ideas

– Serve it over rice if you want to soak up the creamy goodness like a civilized animal.
– Spoon it onto crusty bread for dramatic napkin use and carb happiness.
– Serve with a green salad if you need to convince your mother you’re “balancing” dinner.
– Pair with chilled white wine if the kids drove you nuts—cheers to survival.

What to Serve It With

– Steamed jasmine or basmati rice for the classics.
– Cauliflower rice if you’re pretending carbs aren’t your soulmate.
– Garlic bread for maximum dunking efficiency.
– Quick sautéed greens (spinach or kale) for color and moral superiority.

✔Tips & Mistakes

– Don’t overcrowd the pan. I learned this the hard way when my chicken steamed instead of seared and I briefly considered moving to Iceland.
– Taste as you go. Salt is the difference between “chef” and “friend who microwaves things.”
– If the sauce is too thin, simmer a minute longer. If it’s too thick, surrender a splash of stock or milk. No shame.
– Overcooked chicken = dry sadness. Use a thermometer (165°F/74°C) unless you enjoy chewing leather.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For the practical: cool quickly, transfer to an airtight container, and keep up to 3–4 days. Freeze portions in airtight containers for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Dairy-free: use coconut milk or cashew cream instead of heavy cream.
– Vegetarian: swap chickpeas or roasted cauliflower for the chicken and pretend you meant to.
– Heat levels: cut the cayenne in half if your spice tolerance peaked in kindergarten; double it if you’re angry at someone.

Frequently Asked Questions

Creamy Cajun Chicken Dinner Bake

A deliciously creamy and spicy chicken bake perfect for family dinners.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces
• ▢ 2 cups penne pasta uncooked
• ▢ 1 cup heavy cream for extra creaminess
• ▢ 1 cup shredded cheddar cheese melted on top
• ▢ 1 tablespoon Cajun seasoning adjust to taste
• ▢ 1.5 cups chicken broth low sodium preferred
• ▢ 1 medium green bell pepper diced
• ▢ 1 medium onion diced
• ▢ 3 cloves garlic minced

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté onion, bell pepper, and garlic over medium heat until softened.
• Add chicken pieces to the skillet and cook until browned and cooked through.
• Stir in Cajun seasoning, chicken broth, and heavy cream and let simmer for 5 minutes.
• Meanwhile, cook the penne pasta according to package instructions, then drain.
• Combine cooked pasta with the chicken mixture in the skillet.
• Transfer everything to a baking dish and top with shredded cheddar cheese.
• Bake for approximately 25 minutes until the cheese is bubbly and golden.

Notes

For extra flavor, sprinkle with fresh parsley before serving. This dish pairs wonderfully with a side salad.