Baked Creamy Cajun Chicken Pasta with Spinach

Inspired by the baked feta pasta dish that went viral online, I’ve taken my spin on it with Cajun seasoning, cream cheese as the sauce base for an extra silky sauce, and adding protein and some greens for a truly one-dish meal. So what can I say? It’s creamy and spicy, full of tender chicken and pasta, uses one pan (that you also serve it in!) and it’s ready in about 25 minutes. Dinner done!

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Serves 4

INGREDIENTS

8 oz dried rigatoni pasta
1 lb boneless skinless chicken breasts (about 2 breasts) cut into 1” pieces
½ a yellow onion, sliced (approximately ⅔ cup)
3 cloves garlic, minced
3 tbsp olive oil
4 tsp Cajun seasoning
1 tsp paprika
1 tbsp Worcestershire Sauce
1 tsp kosher salt
½ tsp black pepper
8 oz brick of cream cheese
¾ cup grated pecorino cheese, plus more for serving
2 cups baby spinach

METHOD

Preheat oven to 400F.

In an oven proof 9”x13” dish, add chicken, onions, garlic, olive oil, Cajun seasoning, paprika, Worcestershire sauce and salt and pepper. Mix until thoroughly coated. Nestle cream cheese brick in the center of pan. Bake for 20 minutes.

Meanwhile, make pasta to al dente according to package instructions. Reserve ¼ cup of pasta water.

Remove pan from oven and use a wooden spoon to combine cheese with chicken and onions. Add pasta, pecorino and spinach and stir to thoroughly combine—add pasta water and stir.

Serve immediately with more pecorino on the side.