Baked Cajun Chicken Penne with Creamy Mozzarella Sauce Tips, FAQ & printable recipe

Tips for success

To prevent the cheese sauce from separating or becoming greasy, keep the heat on medium-low once you add the cheese. High heat can cause the cheese to clump rather than melt into a velvety sauce. Adding the cheese gradually while whisking constantly helps it emulsify smoothly into the warm liquid.

If you find the sauce is too thick after mixing in the pasta, splash in a tablespoon or two of the reserved pasta cooking water.

The starch in the water helps thin the sauce while maintaining its silky emulsion. Always slice the chicken against the grain to ensure every bite is incredibly tender and easy to chew.

Variations

• Cajun Shrimp Penne: Replace the chicken with peeled and deveined shrimp. Sear them in the Cajun spices for 2 to 3 minutes per side until pink and opaque before assembling.
• Veggie Cajun Pasta: Omit the chicken and toss sauteed bell peppers, onions, and mushrooms with the Cajun seasoning, then mix them into the creamy mozzarella pasta before baking.
• Three-Cheese Bake: Mix crumbled provolone and grated parmesan into the mozzarella sauce for an incredibly rich, complex cheese flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat

Reheat in the oven at 350°F (175°C) covered with foil for 15 minutes, or microwave individual portions with a splash of water.

Let any leftovers cool completely to room temperature, which should take no longer than two hours to ensure food safety. Transfer the pasta bake to an airtight container and seal it tightly.

Store the container in the refrigerator for up to three days. For longer storage, freeze the dish in a freezer-safe container for up to two months.

You can assemble this entire dish up to a day in advance. Prepare the pasta, sear and slice the chicken, and make the sauce. Combine them in the baking dish, cover tightly with foil, and store in the refrigerator. When ready to serve, bake at 375°F (190°C) for 20 to 25 minutes until hot and bubbling throughout.

Serving ideas

Serve this rich pasta bake hot, straight from the oven, to maximize the dramatic and delicious cheese pull. Pair it with a crisp, green side salad dressed in a light vinaigrette to cut through the richness of the garlic cheese sauce.

A slice of crusty Italian bread or garlic bread is also excellent for scooping up any extra velvety sauce left on the plate.

For an elegant presentation, serve the pasta in shallow bowls with the sliced Cajun chicken arranged neatly across the top.

Garnish each portion with extra fresh parsley and a pinch of red chili flakes for a pop of color and heat. A light dusting of freshly grated Parmesan cheese right before serving adds a wonderful salty finish.

Frequently asked questions

Recipe card

Baked Cajun Chicken Penne with Creamy Mozzarella Sauce

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 1.5 tbsp Cajun seasoning
• 10 oz penne pasta
• 3 cloves garlic, minced
• 2 cups shredded mozzarella cheese, divided
• chopped fresh parsley for serving
• red chili flakes for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

48 g

Carbohydrates

55 g

Fat

18 g

Fiber

3 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.