Louisiana Chicken & Chorizo Pasta Bake

This Louisiana Chicken & Chorizo Pasta Bake is a brilliant family dinner that’s packed with flavour, easy to prepare and perfect for making ahead.

You’ve got juicy Cajun-spiced chicken thighs, crispy chorizo, red peppers and pasta, all coated in a creamy tomato sauce made with cream cheese, Parmesan and chicken stock. Everything gets topped with mature Cheddar and mozzarella before going into the oven until golden and bubbling.

It’s the sort of dinner that everyone can help themselves to, and because you’re making a big dish, it’s ideal for feeding the family or having leftovers for the following day.

One of my favourite things about this recipe is that you don’t need loads of double cream to create a rich sauce. The cream cheese melts into the tomatoes and chicken stock, giving you that lovely creamy consistency without making everything feel too heavy.

And the chorizo does a lot of the work when it comes to flavour. As it fries, it releases that smoky, paprika-flavoured oil, which becomes the base for the vegetables and sauce.

The whole thing is finished with two cheeses. Mature Cheddar brings a stronger flavour, while mozzarella gives you that lovely melted cheese topping.

If you’re looking for an easy chicken and chorizo pasta bake that’s comforting, full of flavour and suitable for making ahead, this is a great one to try.

Why you’ll love this chicken and chorizo pasta bake

There are loads of pasta bake recipes out there, but this one combines a few things that work particularly well together.

Firstly, we’re using chicken thighs rather than chicken breasts. Thighs have more fat and connective tissue, which makes them much more forgiving when you’re cooking them in a sauce and then finishing everything in the oven.

Then you’ve got the chorizo, which adds smoky, savoury flavour and a little richness.

The Cajun seasoning brings warmth and spice, while the tomatoes and cream cheese balance everything out.

And because we’re using penne or rigatoni, the sauce gets caught inside the pasta as well as coating the outside.

Finish with plenty of cheese and you’ve got a proper comforting dinner.

What makes this a Louisiana-style pasta bake?

Louisiana cooking is known for its bold flavours, with Cajun and Creole traditions playing a huge part in the region’s food.

Ingredients such as peppers, onions, garlic and spice blends are commonly associated with Louisiana-inspired cooking.

This recipe takes inspiration from those flavours, particularly the Cajun seasoning, onion, pepper and garlic.

However, it’s worth pointing out that this isn’t a traditional Louisiana dish.

The chorizo, cream cheese, Parmesan and Italian pasta make it more of a fusion recipe.

That’s exactly the idea.

We’re taking those bold Cajun-inspired flavours and combining them with a creamy, cheesy pasta bake.

It’s a combination that works brilliantly.

Why chicken thighs are perfect for pasta bakes

For this recipe, I’m using 500g diced chicken thighs.

Chicken thighs are one of my favourite cuts for recipes where the meat gets cooked more than once.

Because we’re browning the chicken in a frying pan and then baking everything in the oven, you want something that stays juicy.

Chicken breast can work, but it’s much easier to overcook.

Thigh meat is generally more forgiving, making it particularly good for casseroles, curries and pasta bakes.

Dice the chicken into reasonably even pieces so everything cooks at a similar rate.

You don’t want enormous chunks that take ages to cook through or tiny pieces that dry out.

Why I season the chicken before frying

There are two tablespoons of Cajun seasoning in this recipe, but I don’t add all of it at once.

Instead, I use one tablespoon to coat the diced chicken before it goes into the frying pan.

This gives the chicken plenty of flavour directly rather than relying entirely on the sauce.

The remaining tablespoon goes into the pan later with the garlic and tomato paste.

That way you get the Cajun flavour running throughout the dish.

Different Cajun seasoning blends vary in heat and salt content, so it’s worth checking the ingredients on yours before adding any additional seasoning.

Get some proper colour on the chicken

Before making the sauce, get the chicken nicely browned.

Heat a large frying pan with a little oil, then add the seasoned chicken.

Try not to overcrowd the pan.

If you add too much chicken at once, the temperature drops and the meat can start releasing moisture rather than browning.

You want some golden colour on the outside.

That browning develops additional savoury flavour through the Maillard reaction.

Once the chicken has browned, remove it and set it aside while you cook the chorizo.

It’ll finish cooking when it goes back into the sauce and then into the oven.

Why chorizo works so well with Cajun chicken

Chorizo and Cajun seasoning are a brilliant combination.

Chorizo is already packed with paprika, garlic and seasoning, so it brings plenty of flavour on its own.

As it fries, the fat renders out and turns a lovely deep red colour.

That oil then coats the onion and pepper, giving the whole sauce a smoky flavour.

I’m using 180g diced chorizo, which is plenty to make a noticeable difference without overpowering the chicken.

I’d recommend Spanish-style cooking chorizo for this recipe.

It holds its shape when diced and becomes lovely and crispy around the edges.

Don’t throw away the chorizo oil

Once the chicken comes out of the frying pan, add the chorizo directly to the same pan.

As it cooks, you’ll notice the fat beginning to melt and release its colour.

That’s exactly what we want.

When you add the onion and red pepper, they’ll cook in that flavoured oil.

It’s a simple way of building flavour without needing loads of extra ingredients.

The browned bits left behind by the chicken will also contribute to the sauce once the tomatoes and stock go in.

Onion and red pepper are a great combination

There’s one diced onion and one red pepper in this recipe.

Both work particularly well with Cajun-inspired flavours.

The onion brings sweetness and savouriness, while the red pepper adds another layer of sweetness and a little texture.

Cook them for a few minutes after frying the chorizo.

You want them to start softening before the garlic and tomato paste go in.

They’ll continue cooking in the sauce and oven, so there’s no need to get them completely soft at this stage.

Garlic, tomato paste and Cajun seasoning

Once the vegetables have softened, add the crushed garlic, tomato paste and remaining Cajun seasoning.

Cook everything together for around a minute.

This gives the garlic time to become fragrant while the tomato paste starts to darken slightly.

Cooking tomato paste briefly before adding liquid helps develop its flavour and takes away some of that raw tomato sharpness.

The heat also helps release the aromatic flavours from the Cajun seasoning.

Keep everything moving because garlic and spices can burn quickly in a hot pan.

How to make the creamy Cajun tomato sauce

The sauce starts with 400g chopped tomatoes and 175ml chicken stock.

Pour both into the frying pan, then return the browned chicken.

Give everything a good stir and bring it to a simmer.

The stock loosens the tomatoes and helps lift any browned bits from the bottom of the pan.

Then comes the cream cheese.

Rather than using double cream, I’m adding 150g cream cheese, which melts into the tomato sauce and gives it a lovely creamy texture.

The result is rich enough to coat the pasta without becoming excessively heavy.

Why cream cheese works so well in pasta bakes

I love using cream cheese in pasta sauces.

It’s thick, creamy and incredibly easy to incorporate into a tomato-based sauce.

Unlike making a traditional béchamel, there’s no need to start with butter, flour and milk.

You simply stir the cream cheese into the hot sauce until everything is smooth.

It also brings a slight tanginess that works really well with the smoky chorizo and Cajun spices.

Full-fat cream cheese will generally give you the richest and most stable sauce, although reduced-fat versions can work too.

Just keep the heat gentle once you’ve added it.

Why Parmesan goes into the sauce

There’s 40g Parmesan in the creamy tomato sauce.

Parmesan adds a lovely savoury, slightly nutty flavour.

It also helps bring the sauce together and gives it a little more body.

Because it’s quite a strongly flavoured cheese, you don’t need huge amounts.

I prefer finely grated Parmesan because it melts more easily.

Stir it through with the cream cheese and chopped parsley until everything is combined.

Then you’re ready to add the pasta.

Why you should undercook pasta for a pasta bake

This is one of the most important parts of making a good pasta bake.

The pasta is going to cook twice.

Firstly, in boiling water.

Then again in the oven, surrounded by sauce.

If you cook the pasta completely before adding it to the baking dish, there’s a good chance it’ll become too soft by the time everything is finished.

That’s why I recommend cooking it for two minutes less than the packet instructions.

It should still have a little bite when you drain it.

The pasta will finish cooking in the sauce during the final 15 minutes in the oven.

Always save some pasta water

Before draining the pasta, reserve a mugful of the cooking water.

It’s one of the easiest ways to improve pasta sauces.

As pasta cooks, it releases starch into the water.

That starchy liquid helps loosen sauces while allowing them to cling to the pasta.

Once you’ve added the penne or rigatoni to the creamy Cajun sauce, give everything a good toss.

If it looks too thick, add a splash of reserved pasta water.

You want the sauce to look slightly looser than you might expect because the pasta will absorb more moisture in the oven.

Nobody wants a dry pasta bake.

Penne or rigatoni?

Both work brilliantly.

Penne is a classic choice because the tubes catch little pieces of chicken, chorizo and sauce.

Rigatoni is slightly larger and has ridges that are particularly good at holding creamy sauces.

Personally, I’d be happy using either.

You could also use fusilli if that’s what you’ve got in the cupboard.

The main thing is choosing a pasta shape that holds up well during baking.

I’d avoid delicate pasta shapes that are likely to become too soft.

Why I use Cheddar and mozzarella

For the topping, I’m using 75g mature Cheddar and 125g grated mozzarella.

They each bring something different.

Mature Cheddar has a stronger flavour and gives you that lovely cheesy richness.

Mozzarella is milder, but it melts beautifully and creates those stretchy strands of cheese everyone loves in a pasta bake.

Using both gives you the best combination of flavour and texture.

I scatter the Cheddar over first, followed by the mozzarella.

Then the whole dish goes into the oven until the cheese is melted, golden and bubbling.

How long should you bake chicken and chorizo pasta?

Once everything is cooked and assembled, the pasta bake only needs around 15 minutes at 180°C fan.

Remember that the chicken, chorizo and sauce have already been cooked on the hob.

The oven stage is mainly about heating everything through, finishing the pasta and melting the cheese.

You want the topping golden and bubbling.

If your oven doesn’t brown the cheese particularly well, you can finish it briefly under the grill.

Just keep an eye on it because mozzarella can go from beautifully golden to burnt quite quickly.

Make sure the chicken is fully cooked through before serving, reaching 75°C in the centre of the largest pieces.

How to stop your pasta bake drying out

A dry pasta bake is usually caused by one of two things.

Either there wasn’t enough sauce to begin with, or the pasta absorbed too much liquid during cooking.

That’s why I deliberately make the sauce slightly loose before transferring everything to the baking dish.

The cream cheese, tomatoes and chicken stock should coat the pasta generously.

If it looks thick, add a splash of reserved pasta water.

And don’t leave it in the oven for ages.

Fifteen minutes should be enough to melt the cheese and finish cooking everything.

Can I make Louisiana Chicken & Chorizo Pasta Bake ahead of time?

Absolutely.

In fact, that’s one of the best things about this recipe.

You can prepare the chicken, chorizo and creamy tomato sauce ahead of time.

If you’re assembling the whole pasta bake in advance, I’d recommend keeping the pasta slightly undercooked and making sure there’s enough sauce.

Allow everything to cool promptly, then cover and refrigerate.

When you’re ready to eat, add the cheese topping if you haven’t already and bake until piping hot throughout.

Because you’re starting with a cold dish rather than a freshly cooked one, you’ll need longer than the original 15-minute baking time.

You may also want to add a small splash of stock before baking to prevent the pasta from drying out.

Can I freeze this chicken and chorizo pasta bake?

Yes, although the texture will be best when freshly made.

Cream cheese sauces can sometimes change slightly after freezing and reheating, and pasta tends to become softer.

If you’re planning to freeze it, I’d recommend assembling the dish before the final bake.

Allow it to cool completely, then cover tightly and freeze.

Defrost thoroughly in the fridge before baking until piping hot throughout.

The cheese topping may not look quite as good as when freshly prepared, but it’ll still make a lovely dinner.

What to serve with Cajun chicken pasta bake

This is already a pretty substantial meal.

You’ve got chicken, chorizo, pasta, vegetables and cheese all in one dish.

So you don’t really need much alongside it.

Garlic bread is the obvious choice if you want to go all in on the comfort food.

A simple green salad with a lemon dressing would be great for balancing the richness.

Tenderstem broccoli or green beans would also work brilliantly.

If I’m making this for a family dinner, I’d probably put the pasta bake in the middle of the table with a big bowl of salad and let everyone help themselves.

Making this recipe in the US

This Louisiana Chicken & Chorizo Pasta Bake is really easy to make in America, with a few ingredient translations and measurement conversions.

350g pasta is approximately 12⅓ oz dried penne or rigatoni.

500g chicken thighs is approximately 1.1 lb boneless chicken thighs, diced.

180g chorizo is approximately 6⅓ oz Spanish-style chorizo. Look for cured or semi-cured chorizo rather than raw Mexican chorizo, as they behave differently when cooked.

1 red pepper is called 1 red bell pepper in America.

400g tin chopped tomatoes is approximately one 14 oz can of diced tomatoes.

150g cream cheese is approximately 5⅓ oz cream cheese.

175ml chicken stock is approximately ¾ cup chicken broth or chicken stock.

40g Parmesan is approximately 1½ oz Parmesan.

125g mozzarella is approximately 4½ oz shredded mozzarella.

75g mature Cheddar is approximately 2⅔ oz sharp Cheddar. Mature Cheddar is generally called sharp or extra-sharp Cheddar in America.

British tomato paste is the same as American tomato paste.

For the oven, 180°C fan is approximately 400°F in a conventional US oven, or 355°F on a convection setting.

If you’re looking for a creamy Cajun chicken pasta bake, cheesy chicken and sausage pasta casserole or Louisiana-inspired chicken pasta, you can make this exactly the same way.

Ingredients

350g pasta (penne or rigatoni)

500g chicken thigh, diced

180g chorizo, diced

1 onion, diced

1 red pepper, diced

4 cloves garlic, crushed

2 tbsp Cajun seasoning

2 tbsp tomato paste

400g tin chopped tomatoes

150g cream cheese

175ml chicken stock

40g Parmesan, grated

125g mozzarella, grated

75g mature Cheddar, grated

10g fresh parsley, chopped, plus extra to garnish

Method

1. Preheat the oven to 180°C fan. Cook the pasta for 2 minutes less than the packet instructions. Drain, reserving some pasta water.

2. Coat the diced chicken in 1 tbsp Cajun seasoning. Heat a little oil in a large frying pan and cook the chicken until golden brown. Remove and set aside.

3. Add the chorizo to the same pan and fry until crispy. Add the onion and red pepper, then cook for a few minutes until softened.

4. Add in the garlic, tomato paste and remaining Cajun seasoning. Cook for 1 minute.

5. Pour in the chopped tomatoes and chicken stock, then get the chicken back into the pan and bring to a simmer.

6. Stir in the cream cheese, Parmesan and chopped parsley until melted and combined. Add the cooked pasta. Toss everything together, adding a splash of pasta water to loosen the sauce.

7. Transfer to an ovenproof dish. Scatter over the Cheddar, followed by the mozzarella.

8. Bake for 15 minutes until golden and bubbling. Finish with a little extra chopped parsley and serve.

Equipment

Large saucepan

Large frying pan

Ovenproof baking dish

Colander

Sharp knife

Chopping board

Wooden spoon or spatula

Measuring jug

Cheese grater

FAQs

Can I make Louisiana Chicken & Chorizo Pasta Bake ahead of time?

Yes. You can prepare the pasta bake in advance and refrigerate it until you’re ready to cook. If baking from chilled, allow extra cooking time and make sure it’s piping hot throughout.

What is Louisiana Chicken Pasta?

Louisiana chicken pasta generally refers to a pasta dish inspired by Cajun or Creole flavours, often featuring chicken, peppers and a creamy, spiced sauce. This version adds chorizo and finishes everything in the oven with melted cheese.

Is Louisiana Chicken & Chorizo Pasta Bake spicy?

It has some warmth from the Cajun seasoning and chorizo, but the cream cheese and tomatoes help balance the heat. The spice level will depend on the Cajun seasoning blend you use.

Can I make this pasta bake less spicy?

Absolutely. Use a milder Cajun seasoning or reduce the amount slightly. You can also choose mild chorizo rather than a spicy variety.

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast works, although thighs are generally juicier and more forgiving. Be careful not to overcook chicken breast during the initial frying stage.

What can I use instead of chorizo?

You could use smoked sausage or another well-seasoned sausage, although the flavour will be different. Spanish-style chorizo is particularly good because it releases its smoky paprika-flavoured fat into the sauce.

Can I use Mexican chorizo?

You can, but it’s quite different from Spanish chorizo. Mexican chorizo is usually raw and needs to be cooked thoroughly, and it won’t give you the same crispy diced pieces.

Can I use double cream instead of cream cheese?

Yes, although the sauce will be thinner and richer. Cream cheese gives this recipe a lovely creamy consistency with a slight tanginess.

Can I use reduced-fat cream cheese?

Yes. Reduced-fat cream cheese can work, although full-fat versions tend to create a richer, more stable sauce.

What pasta shapes work best for pasta bakes?

Penne, rigatoni and fusilli are all excellent choices. Their shapes help catch the sauce and hold up well during baking.

Why should I undercook pasta before baking it?

Because the pasta continues cooking in the oven. Cooking it for two minutes less than the packet instructions helps prevent it becoming too soft.

How do I stop my pasta bake becoming dry?

Make sure the pasta is generously coated in sauce before baking. Add a splash of reserved pasta water if needed and avoid leaving the dish in the oven longer than necessary.

Can I add more vegetables?

Definitely. Spinach, mushrooms, courgette or extra peppers would all work well. Just remember that vegetables release moisture as they cook.

Can I freeze Louisiana Chicken & Chorizo Pasta Bake?

Yes. Cool it completely before freezing in a suitable container. Defrost thoroughly in the fridge and reheat until piping hot throughout.

How long does chicken pasta bake last in the fridge?

Cooked leftovers can generally be kept refrigerated for up to two days when cooled promptly and stored correctly. Reheat thoroughly before eating.

What cheese is best for chicken pasta bake?

A combination of mature Cheddar and mozzarella works brilliantly. Cheddar brings flavour, while mozzarella gives you that lovely melted cheese topping.

What is mature Cheddar called in America?

Sharp Cheddar is the closest equivalent, with extra-sharp Cheddar being a good option if you prefer a stronger flavour.

Can I make this recipe gluten-free?

Yes, with a few substitutions. Use gluten-free pasta and check that the Cajun seasoning, chorizo, stock and other packaged ingredients are suitable.

Final thoughts

This Louisiana Chicken & Chorizo Pasta Bake is exactly the sort of dinner I love making when I want something comforting that doesn’t involve spending hours in the kitchen.

The Cajun seasoning brings plenty of flavour, the chorizo adds that lovely smoky richness and the cream cheese creates a sauce that coats the pasta beautifully.

Then you’ve got the mature Cheddar and mozzarella melting over the top.

The two things I’d really concentrate on are getting some good colour on the chicken and chorizo at the beginning, and making sure the pasta is generously coated in sauce before it goes into the oven.

That way you end up with a pasta bake that’s creamy underneath and golden and bubbling on top.

And because you can prepare it ahead of time, it’s a brilliant option for busy evenings when you want dinner ready without much fuss.