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Cajun Chicken Lasagna Delight

Cajun Chicken Lasagna Delight

Layered with creamy Cajun sauce, tender chicken, and gooey cheeses, this lasagna brings bold Louisiana heat to comfort food. It’s rich, spicy, and perfect for a crowd.
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Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 12 oz dry lasagna noodles regular or no-boil
  • 1.25 lb boneless skinless chicken breasts
  • 1.5 tbsp Cajun seasoning divided
  • 1 tbsp olive oil
  • 0.75 cup diced red bell pepper
  • 0.75 cup diced green bell pepper
  • 1 cup diced yellow onion
  • 3 tsp minced garlic
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup low-sodium chicken broth
  • 1.25 cup heavy cream
  • 4 oz cream cheese, softened
  • 1.25 cup grated Parmesan cheese divided
  • 3 cup shredded mozzarella cheese
  • 1.5 cup ricotta cheese
  • 0.5 tsp smoked paprika
  • 0.5 tsp crushed red pepper flakes
  • 1.25 tsp kosher salt plus more to taste
  • 0.75 tsp freshly ground black pepper
  • 1.5 tbsp kosher salt for pasta water
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Boil noodles in a large pot of salted water until flexible, just shy of al dente. Drain well.
  • Pat chicken dry. Season with 1 tablespoon Cajun seasoning, 1/2 teaspoon salt, and black pepper.
  • Heat olive oil in a large skillet over medium-high. Sear chicken until cooked through. Rest, then chop.
  • In the same skillet, sauté onion and peppers until softened. Stir in garlic for 30 seconds.
  • Add remaining 1/2 tablespoon Cajun seasoning, smoked paprika, and red pepper flakes. Cook 1 minute.
  • Melt butter in the pan. Sprinkle in flour and whisk for 1 minute to form a blond roux.
  • Slowly whisk in broth, then heavy cream. Simmer, stirring, until lightly thickened.
  • Whisk in cream cheese until smooth. Stir in 1 cup Parmesan. Season with remaining salt to taste.
  • Fold chopped chicken into the sauce and vegetables. Remove from heat.
  • Spread a thin layer of sauce in the dish. Add a layer of noodles.
  • Dollop half the ricotta over noodles. Spoon on one-third of the chicken sauce. Sprinkle mozzarella.
  • Repeat layers: noodles, remaining ricotta, another third of sauce, mozzarella.
  • Finish with noodles and the remaining sauce. Top with remaining mozzarella and 1/4 cup Parmesan.
  • Cover with foil, tented to prevent sticking. Bake 30 minutes.
  • Uncover and bake 12–15 minutes, until bubbling and lightly browned. Rest 15 minutes.
  • Garnish with parsley. Slice and serve warm.

Notes

Variation: Swap half the chicken with smoked andouille for extra Cajun depth. Prefer lighter? Use half-and-half and part-skim cheeses.
Tip: Assemble a day ahead, cover, and refrigerate. Bake an extra 10–15 minutes if starting cold. Leftovers reheat well at 325°F, covered, for 20 minutes.
This recipe is an original creation inspired by classic Cajun Chicken Lasagna Delight flavors. All ingredient ratios and instructions are independently developed.