Baked Cajun Chicken Penne with Creamy Mozzarella Sauce Step-by-step instructions

Before you start

Before starting, measure out all your ingredients to ensure a smooth cooking process. Bring a large pot of water to a boil for the penne. Pat the chicken breasts completely dry with paper towels so the Cajun seasoning adheres properly and creates a beautiful crust.

Mince the garlic cloves and grate the fresh mozzarella cheese, dividing it into two equal portions for the sauce and the topping. Preheat your oven to 375°F (190°C) so it is ready for the final bake.

Instructions

Prep and Sear

1. 1Boil the Pasta
   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta thoroughly using a colander and set it aside, making sure not to rinse it so the sauce clings perfectly later.
   Look for The pasta should be tender but still have a slight bite.
   Tip Keep a cup of pasta water before draining just in case you need to thin the sauce later.
2. 2Sear the Cajun Chicken
   Pat the chicken breasts dry and season them evenly on both sides with the Cajun seasoning. Heat a skillet over medium-high heat. Add the chicken and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board, let it rest for 5 minutes, and then slice it.
   Look for The chicken should have a golden-brown, spiced crust and no pink remains.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest before slicing keeps it juicy.

At the end of this phase, the pasta is cooked to a perfect al dente texture and drained, and the chicken is beautifully seared. The kitchen will fill with the smoky, aromatic scent of toasted Cajun spices.

The chicken breasts should have a deep golden-brown crust on both sides, and when sliced, the meat should be opaque and glistening, showing it has reached its safe temperature.

Sauce Creation

3. 3Prepare the Garlic Cheese Sauce
   In the same skillet over medium heat, sauté the minced garlic for 1 minute until fragrant. Gradually stir in half of the shredded mozzarella cheese with a splash of pasta water, whisking constantly until the cheese is completely melted and the sauce is velvety.
   Look for The sauce should be smooth, glossy, and slightly thickened.
   Tip Whisk continuously to prevent the cheese from clumping.

By the end of this phase, the garlic and mozzarella cheese have combined with a splash of pasta water over low heat. The sauce should look velvety, glossy, and thick enough to coat the back of a spoon. It will smell intensely of savory garlic, rich melted cheese, and the toasted spices left behind from searing the chicken.

Assemble and Bake

4. 4Combine and Bake
   Toss the drained penne pasta into the velvety mozzarella sauce until fully coated. Transfer the mixture to a baking dish. Arrange the sliced Cajun chicken on top, then sprinkle the remaining mozzarella cheese over everything. Bake at 375°F (190°C) for 10 to 12 minutes until the cheese is bubbling and golden.
   Look for The cheese on top should be completely melted and bubbling.
   Tip Broil for the last 2 minutes for a beautiful brown crust.
5. 5Garnish and Serve
   Remove the baking dish from the oven. Garnish the hot, bubbling pasta bake with a generous sprinkle of chopped fresh parsley and red chili flakes. Serve immediately while the cheese is beautifully melted and stretchy.
   Look for The parsley should look bright green against the melted cheese.
   Tip Let it cool for 2 minutes before serving to avoid burning.

After the final bake, the mozzarella cheese on top is completely molten, bubbling vigorously around the edges, and showing beautiful golden-brown spots. When you lift a portion with a spoon or fork, you will see a dramatic, glossy cheese pull. The dish should smell rich, cheesy, and slightly smoky from the Cajun spices, garnished beautifully with green parsley.

Common mistakes

One common mistake is overcooking the pasta during the boiling stage. Because the penne will bake in the oven with the hot cheese sauce, it continues to cook after draining. If you boil it past al dente, it will turn mushy and absorb too much liquid, leaving the dish dry.

Another error is rushing the chicken sear; cooking it over heat that is too low will steam the meat instead of searing it, preventing that crucial flavorful crust from forming.

How to tell it’s done

The chicken is fully cooked and safe to eat when an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C).

The final baked pasta dish is done when the mozzarella cheese on top is entirely melted, bubbling intensely at the edges of the dish, and beginning to develop light golden-brown patches. The interior should be piping hot throughout.

• Poultry: 165°F (74°C) in the thickest part