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