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- 2 cups cooked penne pasta - 2 chicken breasts, diced - 1 tablespoon Cajun seasoning - 1 tablespoon olive oil - 2 cups heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 cup bell peppers, diced (mix of red and green) - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using high-quality ingredients makes a big difference. Fresh chicken gives the best taste. Choose ripe bell peppers for great flavor. Look for heavy cream with a high fat content; it makes the sauce rich. Aged Parmesan offers a deeper flavor than regular cheese. Always grab fresh garlic for the best aroma. You can switch up the chicken for shrimp or sausage if you like. For a veggie twist, add mushrooms or spinach. If you want a lighter dish, use half-and-half instead of heavy cream. Gluten-free pasta works well too. Don't forget to adjust the Cajun seasoning for your spice level! {{ingredient_image_1}} First, gather your ingredients. You need cooked penne pasta, diced chicken, Cajun seasoning, olive oil, heavy cream, Parmesan cheese, mozzarella cheese, bell peppers, onion, garlic, salt, and pepper. Preheat your oven to 375°F (190°C). This gets it ready for baking. Next, take a skillet and heat the olive oil over medium heat. Add the diced chicken and season it with Cajun spice, salt, and pepper. Cook the chicken until it is golden brown and cooked all the way through. This should take about 6-8 minutes. Once done, remove the chicken from the skillet and set it aside. Now, in the same skillet, add the chopped onion, bell peppers, and minced garlic. Sauté these for about 3-4 minutes until the vegetables are soft and fragrant. This step builds flavor and color in your dish. With your veggies ready, lower the heat. Pour in the heavy cream and stir well to combine. Bring this mixture to a gentle simmer. It’s important to not let it boil. Stir in the grated Parmesan cheese until it melts and forms a smooth sauce. Taste it and add more salt or pepper if needed. In a large mixing bowl, combine the cooked penne pasta, sautéed chicken, and your creamy Alfredo sauce. Use a spatula to mix everything well. You want every piece of pasta coated in that rich, cheesy goodness. Now, transfer the entire mixture to a greased baking dish. Spread it out evenly. Top with shredded mozzarella cheese. This will give you a nice, bubbly crust when baked. Place the dish in the preheated oven. Bake for 25-30 minutes, or until the top turns golden and bubbly. Once it’s done, take it out and let it cool for a minute. Garnish with chopped fresh parsley for a nice touch. Now, you’re ready to enjoy this comforting dish! To make your Cajun Chicken Alfredo Bake perfect, use fresh ingredients. Fresh chicken and veggies bring out better flavors. Use a good Cajun seasoning blend. This will give your dish a nice kick. When cooking the chicken, make sure it is browned but not dry. Cook it just until it's done. Mix the pasta quickly with the sauce to coat it well. One common mistake is overcooking the pasta. Cook it just until al dente before baking. If you cook it too much, it can get mushy. Another mistake is not seasoning enough. Taste as you cook and adjust the salt and pepper. Lastly, avoid using low-fat cream. Heavy cream makes the dish rich and creamy. For more flavor, try adding more spices. A bit of smoked paprika or cayenne can add extra warmth. Sautéing the garlic until golden can also boost the taste. Don’t forget to mix in the Parmesan cheese until it’s fully melted. This gives the sauce a nice, cheesy richness. Finally, top your bake with fresh parsley. It adds a bright flavor and color. Pro Tips Perfectly Cooked Chicken: Ensure the chicken is cooked through and has a nice golden color. This not only enhances the flavor but also adds a pleasing texture to your dish. Adjusting Cream Consistency: If the Alfredo sauce is too thick, you can add a splash of chicken broth or pasta water to achieve your desired consistency before combining it with the pasta. Cheese Variety: Feel free to mix different cheeses such as gouda or cheddar for a unique flavor profile. This can elevate your bake and provide a richer taste. Garnishing Tips: To enhance presentation, consider adding a sprinkle of smoked paprika or extra Cajun seasoning on top before serving for an extra kick and color. {{image_2}} You can make a tasty vegetarian version of Cajun Chicken Alfredo Bake. Swap the chicken for hearty vegetables like mushrooms, zucchini, or eggplant. Use the same Cajun seasoning to keep that bold flavor. You can also add extra bell peppers and spinach for more color and nutrition. Just sauté the veggies until soft, then mix them into the creamy Alfredo sauce. For a dairy-free Cajun Chicken Alfredo Bake, use coconut milk or cashew cream instead of heavy cream. These alternatives keep it rich and creamy. Choose dairy-free cheese for your mozzarella and Parmesan. Nutritional yeast also adds a cheesy flavor without dairy. This option still delivers a comforting and creamy dish without lactose. If you like heat, add more spice to your Cajun Chicken Alfredo Bake. Toss in sliced jalapeños or a dash of hot sauce for a kick. You can also use a spicier Cajun seasoning blend. For an extra layer of flavor, try adding red pepper flakes or diced green chilies. This will make your dish bold and full of flavor! Store any leftover Cajun Chicken Alfredo Bake in an airtight container. This will keep it fresh. You can refrigerate it for up to three days. Make sure to let it cool before sealing the container. This helps prevent moisture build-up. To reheat, simply place the leftovers in the oven at 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use the microwave. Just use a microwave-safe bowl and heat in short bursts. Stir in between to heat evenly. If you want to freeze this dish, cool it completely first. Transfer it to a freezer-safe container. It can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight. Then reheat in the oven or microwave as mentioned above. Yes, you can use different pasta types. I like penne, but you might try rotini or fusilli. They hold sauce well and add fun shapes to the dish. Whole wheat pasta is a good choice for more fiber. Gluten-free pasta works too, if you need it. To make it spicier, add more Cajun seasoning. You can also mix in diced jalapeños or crushed red pepper flakes. For a smoky kick, try smoked paprika. Taste as you go to find the right heat for you. Cajun Chicken Alfredo Bake goes well with simple sides. A fresh green salad adds crunch and color. Garlic bread is perfect for soaking up the creamy sauce. Steamed veggies, like broccoli or green beans, balance the meal nicely. Yes, you can prepare it ahead of time. Cook the pasta and chicken, then mix everything together. Place it in the baking dish and cover it. Store it in the fridge for up to a day. Just bake it when you are ready to serve! This blog post covers all you need for a great Cajun Chicken Alfredo Bake. We looked at ingredient quality, cooking steps, and helpful tips. You now have options for variations and storage advice. Remember, you can adjust spice levels and pasta types to make it your own. Try this dish to impress your family and friends. Cooking can be fun and rewarding. Enjoy your flavorful meal!

Cajun Chicken Alfredo Bake

A creamy and flavorful baked pasta dish with Cajun-spiced chicken and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Cajun
Servings 6

Ingredients
  

  • 2 cups cooked penne pasta
  • 2 pieces chicken breasts, diced
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup bell peppers, diced (mix of red and green)
  • 0.5 cup onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Add the diced chicken and season it with Cajun seasoning, salt, and pepper. Sauté until the chicken is cooked through and lightly browned. Remove from heat and set aside.
  • In the same skillet, add chopped onion, bell peppers, and garlic. Sauté for about 3-4 minutes until the veggies are soft.
  • Lower the heat and add the heavy cream to the skillet, stirring to combine. Bring it to a gentle simmer.
  • Stir in the grated Parmesan cheese until melted and smooth. Adjust seasoning if necessary.
  • In a large mixing bowl, combine the cooked penne pasta, sautéed chicken, and creamy Alfredo mixture. Mix thoroughly until pasta is well coated.
  • Transfer the mixture into a greased baking dish. Top with shredded mozzarella cheese.
  • Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
  • Once out of the oven, let it cool slightly before serving.
  • Garnish with chopped fresh parsley before serving for a pop of color.

Notes

Garnish with fresh parsley for added flavor and color.
Keyword Alfredo, bake, Cajun, chicken, pasta