I shared my Cajun Chicken Bowtie Pasta in my monthly inRegister magazine column after posting some vacation day prep on my Facebook page (LAST YEAR Y’ALL), yet never got around to sharing it here. I only realized the mishap when compiling some favorite pasta dishes to go along with this Pecan Crusted Chicken Carbonara pasta post.
I like to make the Cheesy Cajun Chicken Bowtie casserole in make-ahead containers for my pet sitter in advance of any vacation we go on. I am so very grateful anytime I don’t have to disturb my dog’s routine when I’m traveling and like to show that appreciation via keeping my sitter well fed and happy.
When the requests for the recipe began rolling in, however, I quickly realized that while the recipe is included in my Picnics, Potlucks and Porch Parties cookbook, I never shared it on my blog. A quick search on the inRegister website revealed I had also never shared it there either. My only excuse is that I must not have been in the mood to photograph it (I despise photographing casseroles), because Lord knows it’s not because I haven’t made it 9.2 million times over the last year.
Cajun Chicken Bowtie Pasta
A comforting casserole style dish that can be enjoyed all at once, or doubled and frozen for later.
Ingredients
- 1 (12-ounce) package bow tie pasta
- 1 pound boneless, skinless chicken breasts, cubed
- Olive oil, enough to coat pan
- 1 bunch green onions, chopped
- 1 medium green bell pepper, chopped
- 1 medium sweet red bell pepper, chopped
- 1/2 (14 1/2 ounce) can reduced sodium chicken broth
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 1/2 cups shredded Colby Jack cheese
Instructions
Preheat oven to 350 degrees. Grease a 9x13 baking dish with non-stick cooking spray; set aside.
Cook pasta according to package instructions; drain and set aside.
In a Dutch oven, sauté chicken in olive oil until juices run clear. Remove with a slotted spoon, and set aside.
In same pan, sauté onions and bell pepper until tender. Add broth, soups, milk, Creole seasoning, garlic powder, and black pepper. Bring to a boil; remove from heat. Add pasta and chicken, tossing to coat.
Pour chicken and pasta mixture into the prepared baking dish. Sprinkle with cheese; cover and bake an additional 20-25 minutes, or until cheese is golden and bubbly.
Notes
I’ve used bow tie pasta in this recipe, but you can also use fettuccine or linguine, if you prefer.
I’m sharing it with you now (finally) so that you will have it on hand anytime you are feeding many or for when you wish to divide the recipe into two 8×8 disposable pans as I do whenever I want one for my husband and me now, and one to freeze for later. It’s hearty and comforting and as the Fall temperatures start rolling in, it’s the perfect weeknight meal.
Add some French bread with my easy Roasted Garlic Spread and you have all the makings for a delicious meal with little effort!
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