There’s something incredibly comforting about sitting down to a bubbling dish of cheesy baked pasta after a long day. The Cowboy Butter Cajun Chicken and Sausage Pasta Bake with Golden Crunch is a dish that takes that comfort to a bold new level. Loaded with juicy chicken, smoky sausage, a creamy Cajun-spiced sauce, and topped with a cheesy-cracker crust, this recipe is designed for those nights when you want a meal that’s both hearty and unforgettable.
Inspired by the flavors of the South, this pasta bake brings together the richness of cowboy butter—a zesty blend of butter, garlic, Cajun spices, paprika, and lemon juice—with the soul-satisfying textures of baked pasta. Whether it’s a cozy weeknight dinner, a potluck dish to wow your friends, or the star of your family gathering, this pasta bake promises comfort, crunch, and bold flavor in every bite.
Why You’ll Love This Recipe
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Big, bold flavors: Cajun seasoning and cowboy butter infuse the entire dish with a smoky, zesty kick.
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Creamy and cheesy: A trio of mozzarella, cheddar, and Parmesan makes every forkful luscious and satisfying.
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Golden, crunchy topping: Buttery cracker crumbs or panko give the bake that perfect crispy finish.
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Family-friendly: This recipe makes enough to feed a crowd, and it reheats beautifully for leftovers.
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Versatile: Swap in your favorite pasta shape, adjust the spice to your taste, or add in extra veggies to make it your own.
Ingredients
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12 oz penne pasta, cooked al dente
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2 chicken breasts, cooked and diced
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8 oz smoked sausage, sliced
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3 tbsp cowboy butter (melted: butter mixed with garlic, parsley, Cajun seasoning, paprika, and lemon juice)
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1 small onion, diced
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 tsp Cajun seasoning
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1 cup heavy cream
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1 cup chicken broth
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese
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½ cup Parmesan cheese, grated
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1 cup crushed buttery crackers or panko breadcrumbs (for crunch topping)
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2 tbsp butter, melted (for topping)
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Fresh parsley, chopped (for garnish)
Directions
Preheat the Oven and Prepare the Dish
Begin by preheating your oven to 375°F (190°C). Getting the oven up to temperature ahead of time ensures your pasta bake cooks evenly and develops a golden, bubbly crust. While the oven heats, grease a 9×13-inch baking dish with butter or non-stick spray. This prevents sticking and makes serving much easier later. A ceramic or glass dish works particularly well since it retains heat and keeps the pasta warm after baking.
Sauté the Vegetables
In a large skillet, melt 1 tablespoon of cowboy butter over medium heat. Cowboy butter already has garlic, herbs, and Cajun spice mixed in, so it delivers flavor right from the start. Add the diced onion, chopped green bell pepper, and minced garlic, stirring frequently. Cook until the onion turns translucent, the pepper softens, and the garlic becomes fragrant—about 4–5 minutes. This step builds the flavor base for the entire pasta bake.
Season the Chicken and Sausage
Next, stir in the diced chicken breasts and sliced smoked sausage. Sprinkle with Cajun seasoning and toss everything together so the meat and vegetables are well coated. Cook for another 2–3 minutes. The Cajun spices will bloom in the hot butter, and the sausage will release a smoky aroma that blends beautifully with the vegetables. This short step ensures every bite of protein is infused with flavor before you move on.
Make the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring to combine. As the mixture warms, add half of the shredded mozzarella and cheddar cheeses. Stir constantly until the cheese melts into the cream, forming a smooth, rich sauce that clings to the back of your spoon. This sauce should be creamy but not overly thick—the pasta will absorb some of it as it bakes. Taste the sauce at this stage and adjust seasoning if needed. Balancing flavors now ensures the final dish is perfectly seasoned.
Combine the Pasta with Sauce
Add the cooked penne pasta to the skillet and toss until every piece is coated in the cheesy Cajun sauce. Penne works beautifully here because its ridges trap bits of sauce, onion, and sausage. Once everything is thoroughly mixed, transfer the pasta-sauce mixture into the greased baking dish. Spread it out evenly to ensure even baking.
Add a Cheesy Layer
Sprinkle the remaining mozzarella and cheddar cheeses evenly across the pasta. Then top with the grated Parmesan, which will add a slightly salty, nutty flavor that balances the creaminess of the other cheeses. This triple-cheese layer creates a gooey topping that turns bubbly and golden in the oven.
Prepare the Crunchy Topping
In a small bowl, combine the crushed buttery crackers or panko breadcrumbs with 2 tablespoons of melted butter. Stir until the crumbs are evenly coated. Sprinkle this mixture generously over the cheesy pasta layer. The buttery crumbs will bake into a crispy golden crust, providing that perfect contrast of textures—creamy pasta beneath and crunch on top.
Bake Until Golden and Bubbly
Slide the baking dish into your preheated oven and bake uncovered for 25–30 minutes. You’ll know it’s ready when the cheese is bubbling, and the topping is golden brown. If you’d like an extra-crispy crust, switch your oven to broil for the last 1–2 minutes. Keep a close eye during this step to avoid burning. The aroma filling your kitchen will be irresistible.
Garnish and Serve
Remove the pasta bake from the oven and let it rest for 5–10 minutes before serving. This brief cooling period allows the sauce to set, making it easier to scoop neat portions. Finish with a sprinkle of fresh parsley for a burst of color and freshness. Serve warm and enjoy as the layers of creamy pasta, smoky sausage, Cajun spice, gooey cheese, and crunchy topping come together in every delicious bite.
Prep Time, Cook Time, and Yield
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
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Servings: 6
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Calories: ~465 kcal per serving
The Magic of Cowboy Butter
If you’ve never tried cowboy butter before, prepare to fall in love with it. This simple yet flavorful mixture of melted butter, garlic, herbs, Cajun spices, and a splash of lemon juice adds depth and boldness to almost any dish. Traditionally served as a dipping sauce for grilled meats, cowboy butter works wonders in pasta dishes by bringing a smoky, tangy richness to the sauce.
In this recipe, it’s used to sauté the veggies and infuse the chicken and sausage with flavor. The result? A pasta bake that tastes like it’s been slow-cooked for hours, even though it only takes under an hour from start to finish.
Tips for the Best Pasta Bake
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Cook pasta al dente: Since the pasta will continue to bake in the oven, slightly undercooking it ensures it won’t turn mushy.
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Use a cast iron skillet: If you have one, start the recipe in a skillet that can go straight into the oven for fewer dishes to wash.
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Don’t skip the crunch: The cracker or panko topping is what sets this bake apart. It creates a golden crust that balances the creaminess beneath.
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Adjust the heat: If you prefer spicier food, add extra Cajun seasoning or a pinch of cayenne. For milder palates, reduce the spice and let the richness of the cheese shine.
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Rest before serving: Allowing the bake to sit for 5–10 minutes makes it easier to cut into neat servings.
Variations and Substitutions
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Protein swap: Try turkey sausage, shrimp, or even leftover rotisserie chicken.
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Cheese lovers’ twist: Add pepper jack or smoked gouda for extra flavor.
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Veggie boost: Stir in spinach, mushrooms, or zucchini before baking.
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Gluten-free option: Use gluten-free pasta and substitute gluten-free panko for the topping.
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Lighter version: Swap half the heavy cream for milk or use light cream cheese for creaminess.
What to Serve with Cowboy Butter Pasta Bake
This pasta bake is a complete meal on its own, but you can round out the dinner table with sides that complement its bold flavors:
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Simple green salad with a tangy vinaigrette to balance the richness.
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Garlic bread or Texas toast for extra crunch.
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Roasted vegetables, such as broccoli, Brussels sprouts, or carrots.
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Corn on the cob, brushed with extra cowboy butter.
Make-Ahead and Storage Tips
One of the best things about this recipe is how well it works for meal prep.
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Make ahead: Assemble the pasta bake up to the point of baking, then cover and refrigerate for up to 24 hours. Bake when ready to serve.
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Freeze: Wrap the unbaked pasta bake tightly in foil and freeze for up to 2 months. Bake directly from frozen, adding 15–20 extra minutes to the cooking time.
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Store leftovers: Refrigerate cooked pasta bake in an airtight container for up to 4 days.
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Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for quick lunches.
Why This Recipe Works
The combination of creamy sauce, Cajun spice, and cheesy crunch is what makes this pasta bake stand out from the rest. Instead of being just another baked pasta dish, the cowboy butter adds a tangy-smoky undertone that complements the chicken and sausage perfectly. The layering of cheeses ensures gooey bites, while the buttery topping gives that satisfying contrast of textures.
It’s comfort food done with flair—rich, hearty, and made for sharing.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While penne holds up well in baked dishes, you can use rotini, rigatoni, or shells.
How spicy is this recipe?
The spice level depends on your Cajun seasoning. For a milder dish, reduce the seasoning and skip the cayenne.
What can I use instead of heavy cream?
Half-and-half or a mix of milk and cream cheese can work in place of heavy cream.
Can I skip the sausage?
Yes—just use extra chicken, or replace it with shrimp for a seafood twist.
Cowboy Butter Cajun Chicken and Sausage Pasta Bake with Golden Crunch Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A comforting, flavor-packed pasta bake loaded with juicy chicken, smoky sausage, Cajun spices, creamy sauce, and a cheesy golden topping. Perfect for family dinners, potlucks, or anytime you crave a hearty, crowd-pleasing meal.
Ingredients
12 oz penne pasta, cooked al dente
2 chicken breasts, cooked and diced
8 oz smoked sausage, sliced
3 tbsp cowboy butter (melted: butter mixed with garlic, parsley, Cajun seasoning, paprika, and lemon juice)
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tsp Cajun seasoning
1 cup heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup Parmesan cheese, grated
1 cup crushed buttery crackers or panko breadcrumbs (for crunch topping)
2 tbsp butter, melted (for topping)
Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
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In a large skillet, melt 1 tablespoon of cowboy butter over medium heat. Add the diced onion, green bell pepper, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
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Stir in the Cajun seasoning, diced chicken, and sliced smoked sausage. Cook for 2–3 minutes, letting the spices coat the meat and vegetables.
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Pour in the heavy cream and chicken broth. Add half of the mozzarella and cheddar cheeses, stirring until the sauce is smooth and creamy.
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Toss the cooked penne pasta into the skillet, coating it evenly with the creamy sauce mixture. Transfer to the prepared baking dish.
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Sprinkle the remaining mozzarella, cheddar, and Parmesan cheeses evenly over the pasta mixture.
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In a small bowl, mix the crushed buttery crackers or panko with 2 tablespoons of melted butter. Sprinkle this crumb mixture evenly across the top.
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Bake uncovered for 25–30 minutes, until the top is golden brown and bubbly.
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Let the dish cool slightly, then garnish with fresh parsley and serve warm.
Notes
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Cook the pasta just until al dente so it doesn’t become mushy while baking.
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For a spicier kick, add a pinch of cayenne or extra Cajun seasoning.
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Rotini, rigatoni, or shells can be substituted for penne.
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To make ahead, assemble the bake up to step 7, cover, and refrigerate for up to 24 hours before baking.
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Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
