Cheesy Cajun Chicken Pasta Bake
Indulge in this cheesy Cajun chicken pasta bake, a delightful twist on classic comfort food that’s easy to prepare and full of flavor. This dish features tender pieces of chicken and whole wheat spaghetti enveloped in a creamy, zesty sauce made from a blend of reduced-fat cream of mushroom and chicken soups, plus signature Rotel tomatoes. Enhanced with sautéed onions and celery, this pasta bake is not only comforting but also allows for hidden veggies, making it a hit with kids and adults alike. Perfect for busy weekdays or family gatherings, serve it warm from the oven or slow cooker for a satisfying meal any time. Don’t forget, you can save any unused vegetable scraps to create a rich homemade stock that can be used for future recipes!
10
Servings
380
Calories
9
Ingredients
Ingredients
chicken breasts
4 (trimmed of fat)
low fat reduced-sodium cream of mushroom soup
2 (14 1/2 ounce) cans (none)
fat free low-sodium cream of chicken soup
2 (14 1/2 ounce) cans (none)
original Rotel Tomatoes
1 (28 ounce) can (none)
2% Velveeta reduced fat cheese product
32 ounces (cut into cubes)
large onion
1 (diced)
stalks of celery
3 (chopped)
whole wheat spaghetti
1 (32 ounce) box (cooked in reserved chicken stock)
Tony Chachere's salt-free cajun spice
to taste (none)
Instructions
1
Begin by trimming the fat from the chicken breasts and saving the trimmings for a stock bag.
2
In a large pot, bring water to a boil and add the chicken breasts. Boil for approximately 45 minutes until cooked through.
3
While the chicken is boiling, wash and prepare the vegetables. Dice the onion and chop the celery.
4
In a medium skillet, heat a small amount of canola oil over medium-high heat. Add the celery and sauté until it becomes translucent, about 3-4 minutes, then add the onion and continue cooking until it softens and turns translucent, about another 3-4 minutes. Set aside.
5
Once the chicken is cooked, remove it from the pot and let it cool slightly before shredding or cutting it into bite-sized pieces. Reserve the chicken stock.
6
Using the reserved chicken stock, cook the whole wheat spaghetti according to the package instructions until al dente.
7
In a large mixing bowl, combine the shredded chicken, cubed Velveeta cheese, cream of chicken soup, cream of mushroom soup, Rotel tomatoes, sautéed onion and celery, cooked spaghetti, and a generous sprinkle of Tony Chachere's Cajun spice. Stir everything together until thoroughly mixed.
8
Transfer the mixture into a Crockpot or a large oven-safe dish. If using a Crockpot, cover and cook on low for about 2-3 hours, or until the cheese is melted and everything is heated through. If baking, preheat your oven to 350°F (175°C) and bake for about 30-40 minutes until bubbly and golden.
Nutrition Information
12g
Fat
48g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is a Cheesy Cajun Chicken Pasta Bake, featuring chicken, whole wheat spaghetti, and a creamy, zesty sauce.
How many servings does this recipe make?
This recipe is designed to provide 10 servings.
What type of chicken is required?
The recipe calls for 4 chicken breasts, trimmed of fat.
How long should I boil the chicken?
You should boil the chicken breasts for approximately 45 minutes until they are cooked through.
What should I do with the chicken fat trimmings?
Save the fat trimmings for a stock bag to create homemade stock later.
Is it necessary to save the water used to boil the chicken?
Yes, you should reserve the chicken stock to cook the whole wheat spaghetti, which adds more flavor.
What vegetables are included in this pasta bake?
The recipe includes one large diced onion and three chopped stalks of celery.
Which soups are used for the creamy sauce?
The sauce uses two cans of low-fat reduced-sodium cream of mushroom soup and two cans of fat-free low-sodium cream of chicken soup.
What kind of cheese is recommended for this recipe?
The recipe uses 32 ounces of 2% Velveeta reduced-fat cheese product, cut into cubes.
What provides the Cajun flavor in this dish?
The Cajun flavor comes from Tony Chachere's salt-free Cajun spice and a can of original Rotel Tomatoes.
How do I prepare the onion and celery?
Sauté the celery in canola oil for 3-4 minutes until translucent, then add the onion and cook for another 3-4 minutes until soft.
How should the chicken be prepared after boiling?
Once cooled slightly, the chicken should be shredded or cut into bite-sized pieces.
What type of pasta does this recipe use?
It uses one 32-ounce box of whole wheat spaghetti.
Can I cook this recipe in a Crockpot?
Yes, you can cook it on low in a Crockpot for 2-3 hours until the cheese is melted and it is heated through.
What is the oven temperature for baking?
Preheat your oven to 350°F (175°C).
How long does the pasta bake need to stay in the oven?
Bake it for 30-40 minutes until it is bubbly and golden.
What is the calorie count per serving?
Each serving contains approximately 380 calories.
How much protein is in one serving?
One serving provides 25g of protein.
What is the fat content per serving?
There are 12g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 48g of carbohydrates.
What should I do with unused vegetable scraps?
Save unused vegetable scraps to create a rich homemade stock for future recipes.
How many total ingredients are used in this recipe?
There are 9 main ingredients in this recipe.
What size can of Rotel Tomatoes is needed?
The recipe requires one 28-ounce can of original Rotel Tomatoes.
Is this recipe considered family-friendly?
Yes, it is described as a hit with both kids and adults and is perfect for family gatherings.
Do I need to add salt to the Cajun spice?
The recipe specifies Tony Chachere's salt-free Cajun spice to control the sodium levels.
What consistency should the spaghetti be?
The spaghetti should be cooked until it is al dente.
How should I mix the ingredients together?
Combine the chicken, cheese, soups, tomatoes, sautéed vegetables, spaghetti, and spice in a large bowl and stir until thoroughly mixed.
Can I use regular Velveeta?
While the recipe calls for 2% reduced-fat Velveeta, you can use regular if preferred, though it will change the nutritional facts.
Is this dish spicy?
It has a zesty flavor due to the Cajun spice and Rotel tomatoes, but you can adjust the spice to your taste.
Is there a specific way to dice the onion?
The recipe simply suggests dicing the onion and chopping the celery before sautéing.