I’ve been making a version of this Loaded Chicken & Cajun Sausage Pasta Casserole for years, and it’s my go-to for bringing everyone to the table. There’s just something special about that creamy, spicy sauce that makes any weeknight dinner feel like a celebration.

There are certain recipes that just feel like a warm hug, and this is one of them. I still remember the first time I whipped up this dish on a chilly evening when everyone was craving something hearty and comforting. I looked around my kitchen and saw chicken, some spicy Cajun sausage, and a whole lot of cheese, and an idea sparked. The smell of the sausage and vegetables sizzling in the skillet filled the whole house, and by the time I pulled the bubbly, golden-brown casserole from the oven, I knew I had a winner. Over the years, this Loaded Chicken & Cajun Sausage Pasta Casserole has become a true family legend, requested for everything from busy weeknights to potluck gatherings. It’s more than just a meal; it’s a dish that promises comfort, flavor, and happy faces around the dinner table, much like our Chicken Enchilada Pasta. Ready to make some memories? Let’s get cooking!

Why You’ll Love This Cajun Pasta Casserole?

This creamy Cajun pasta is a true crowd-pleaser, and I say that from years of experience watching my family devour it. The recipe was born from a desire to combine the comforting, cheesy goodness of a classic pasta bake with the bold, zesty flavors of Louisiana cooking. It strikes the perfect balance, making it a standout dish you’ll want to make again and again.

Hearty and Flavorful: The combination of tender chicken, spicy sausage, and a rich, creamy cheese sauce delivers a powerful punch of flavor in every bite.
Perfect for Any Occasion: It’s my go-to for a reason! It works just as well for a quick weeknight dinner as it does for a weekend potluck with friends.
A True One-Dish Wonder: After boiling the pasta, everything else comes together in one skillet before being baked in a single casserole dish, which makes cleanup so much easier.
Customizable Spice Level: You have complete control. You can choose a mild or hot Cajun sausage and adjust the seasoning to match your family’s preference for heat.
Consistently Delicious Results: This recipe is straightforward and reliable, giving you a perfectly bubbly and delicious casserole every time.

This hearty casserole is more than just a dish—it’s a comforting memory on a plate.

A Closer Look at Your Ingredients

Penne Pasta: I always recommend using penne because its tube shape is perfect for trapping all of that rich and creamy Cajun sauce, ensuring every bite is full of flavor.

Boneless, Skinless Chicken Breasts: Dicing the chicken into bite-sized pieces ensures it cooks quickly and evenly, giving you tender morsels of protein throughout the casserole.

Cajun Sausage: This is the star of the show! In my kitchen, I prefer using an authentic andouille sausage for its smoky and spicy kick, but any good quality Cajun-style sausage will work beautifully.

Heavy Cream: This is the secret to an irresistibly rich and creamy sauce. It balances the spice from the sausage and Cajun seasoning perfectly.

Cheddar and Mozzarella Cheese: I love using this combination for the best of both worlds. Sharp cheddar provides a bold, tangy flavor, while mozzarella delivers that classic, gooey cheese pull everyone loves.

Cajun Seasoning: This is where the signature zesty flavor of the Loaded Chicken & Cajun Sausage Pasta Casserole comes from. Feel free to use your favorite store-bought brand or adjust the amount to your liking.

Bell Pepper: A chopped bell pepper adds a touch of sweetness and a lovely, soft texture that complements the spicy and savory elements of the dish.

How to Make This Loaded Pasta Casserole

Step 1. I usually start by getting a large pot of salted water on the stove to boil for the pasta. Cook the penne until it’s just al dente, as it will continue to cook in the oven later. Once done, drain it well and set it aside.

Step 2. While the pasta is cooking, I heat the olive oil in a large skillet. I’ve found that cooking the chicken first until it’s browned guarantees it stays tender. Remove it from the skillet so it doesn’t overcook.

Step 3. In that same skillet, I brown the sliced Cajun sausage. This step renders some of the flavorful fat and creates a delicious base for the vegetables.

Step 4. Next, I add the chopped onion, garlic, and bell pepper right into the skillet with the sausage. Sautéing them for a few minutes softens them up and deepens their flavor.

Step 5. It’s time to build the sauce! Return the cooked chicken to the skillet, then stir in the drained tomatoes, heavy cream, and Cajun seasoning. Let it all simmer for a couple of minutes to allow the flavors to meld together.

Step 6. To bring it all together, I fold in the cooked pasta and half of the cheese. Stir until the cheese is melted and everything is coated in that beautiful, creamy sauce.

Step 7. Finally, pour the entire mixture into a greased 9×13-inch casserole dish. Sprinkle the rest of the cheese evenly over the top for a perfect golden-brown crust.

Step 8. Bake at 350°F (175°C) for about 20-25 minutes. You’ll know it’s ready when the cheese is completely melted, bubbly, and starting to turn golden on top. Let it rest for a few minutes before garnishing with fresh parsley and serving.

How to Store & Reheat Your Casserole

I usually store any leftovers in an airtight container in the fridge, where this Loaded Chicken & Cajun Sausage Pasta Casserole stays fresh and delicious for up to 4 days. To prevent the pasta from getting soggy, I make sure the casserole has cooled down completely before sealing the container.

This dish also freezes wonderfully! For best results, I recommend wrapping individual portions in foil and then placing them inside a zip-top freezer bag. It will keep well in the freezer for up to 2 months and makes for an incredibly easy meal on a busy day.

To reheat, my favorite method is the oven. Place the casserole in an oven-safe dish, cover it with foil to prevent drying out, and bake at 350°F (175°C) for 15-20 minutes, or until it’s heated all the way through. If you’re in a hurry, the microwave works too—just cover it with a damp paper towel to help it steam and retain its moisture.

What to Serve with Your Cajun Casserole

In my kitchen, I love pairing this hearty casserole with a simple side that can balance its rich and spicy flavors. Here are a few of my family’s favorites:

Simple Green Salad: A crisp green salad tossed in a light vinaigrette is the perfect fresh contrast to the creamy, savory pasta. Try our Vibrant Fresh Garden Salad for a refreshing bite.
Crusty Garlic Bread: You’ll definitely want something to soak up every last bit of that delicious Cajun cream sauce. A warm, crusty loaf like our Crusty Bread is the ideal companion.
Roasted Green Beans: Roasting green beans with a little olive oil and garlic until they are tender-crisp adds a wonderful, simple vegetable side. Or go for a cozy classic like our Green Bean Casserole.
Steamed Broccoli: A side of simply steamed broccoli adds a pop of color and nutrition to the plate.

FAQs for Your Chicken and Sausage Pasta

How do I prevent the pasta from getting mushy in the casserole? I always cook the pasta to al dente, which is usually 1-2 minutes less than the package directions, because it will finish cooking in the oven and hold its shape perfectly.

Can I make this loaded chicken and sausage pasta casserole less spicy? Of course! To control the heat, simply use a mild Cajun sausage and reduce the amount of Cajun seasoning to your preference.

What if the sauce seems too thick before baking? If your sauce gets too thick, just stir in a small splash of milk or heavy cream until it reaches your desired consistency.

Can I assemble this casserole ahead of time? Yes, this is a great recipe to make ahead. You can assemble the entire casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before you plan to bake it.

What are the best cheeses to use in this recipe? While I love the combination of cheddar and mozzarella, you can absolutely substitute them. Gruyère, Monterey Jack, or a spicy pepper jack would all be delicious additions.