Loaded Chicken & Cajun Sausage Pasta Casserole

Here’s a hearty and flavorful Loaded Chicken & Cajun Sausage Pasta Casserole recipe. It’s creamy, cheesy, spicy, and perfect for a comforting dinner or potluck.

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Loaded Chicken & Cajun Sausage Pasta Casserole

Ingredients:

Protein & Pasta:

• 2 cups cooked chicken (shredded or diced; rotisserie works great)

• 12 oz andouille or Cajun sausage, sliced

• 12 oz penne or rotini pasta (uncooked)

Veggies:

• 1 bell pepper (red or green), diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn (optional)

• 1 jalapeño, diced (optional, for extra heat)

Sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 cup chicken broth

• 1½ tsp Cajun seasoning (adjust to taste)

• ½ tsp smoked paprika

• Salt & pepper, to taste

Cheese:

• 1½ cups shredded cheddar cheese

• 1 cup shredded Monterey Jack or pepper jack cheese

• ½ cup grated Parmesan (optional)

Toppings:

• Chopped green onions

• Parsley

• Crushed red pepper (optional)

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Instructions:

1. Preheat Oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.

2. Cook Pasta until al dente. Drain and set aside.

3. Brown Sausage: In a large skillet over medium-high heat, sauté sliced sausage until browned. Remove and set aside.

4. Sauté Veggies: In the same skillet, add a bit of oil if needed and sauté onions and bell pepper until soft (about 3–5 min). Add garlic and cook 30 sec more.

5. Make Roux & Sauce:

   • Melt butter in skillet. Whisk in flour and cook for 1 minute.

   • Slowly add milk, cream, and chicken broth while whisking until smooth.

   • Stir in Cajun seasoning, paprika, salt, and pepper.

   • Let simmer until thickened (5–7 minutes).

   • Stir in half of the cheddar and Monterey Jack cheese until melted.

6. Combine Everything:

   • In a large mixing bowl, combine pasta, cooked chicken, sausage, sautéed veggies, corn (if using), and sauce.

   • Mix until evenly coated.

7. Assemble & Bake:

   • Pour into prepared baking dish.

   • Top with remaining shredded cheeses and Parmesan.

   • Bake uncovered for 20–25 minutes until bubbly and golden on top.

8. Garnish & Serve:

   • Sprinkle with green onions, parsley, or red pepper flakes.

   • Serve hot!

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Tips:

• Make it spicier: Add more Cajun seasoning or hot sauce to the sauce.

• Make ahead: Assemble and refrigerate for up to 24 hours before baking. Add 10 extra minutes to bake time if chilled.

• Freezer-friendly: Freeze unbaked casserole tightly covered for up to 3 months.