Description
Creamy Alfredo pasta baked with tender chicken, Cajun spices, and gooey cheese. A comforting Southern-inspired casserole with a kick.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1½ lbs boneless, skinless chicken breasts, cubed
- 1 tsp Cajun seasoning
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp crushed red pepper flakes (optional, for extra heat)
- 2 cups shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Season chicken with Cajun seasoning, salt, and pepper, then cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream, Parmesan, and red pepper flakes. Simmer until slightly thickened.
- Add pasta and chicken back to the skillet, tossing to coat well in the sauce. Adjust seasoning to taste.
- Transfer mixture to a greased 9×13-inch casserole dish. Top with mozzarella cheese.
- Bake at 375°F (190°C) for 20 minutes covered, then uncover and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Rest 5 minutes before serving. Garnish with parsley.
Notes
For a lighter version, substitute half-and-half for cream. Add vegetables like bell peppers or mushrooms for extra flavor. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern-American