A flavorful twist on Alfredo pasta, this Cajun Chicken Bake combines bold seasoning, tender chicken, creamy sauce, and melted cheese in a baked, all-in-one comfort dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 lb chicken breasts or thighs, boneless and skinless
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2 tbsp Cajun seasoning
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2 tbsp olive oil
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2 tbsp butter
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3 garlic cloves, minced
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1 small onion, chopped
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12 oz penne or fettuccine pasta
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2 cups heavy cream
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1 cup Parmesan, grated
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1 cup Fontina, shredded
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1 ½ cups mozzarella, shredded
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Salt and black pepper, to taste
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Fresh parsley or green onions (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Cut chicken into chunks and toss with Cajun seasoning.
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Heat oil and butter in a skillet. Cook chicken until browned and cooked through. Set aside.
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Boil pasta until just under al dente. Drain.
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In the same pan, sauté garlic and onion until soft.
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Add cream and simmer 4–5 minutes until slightly thickened.
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Lower heat, stir in Parmesan and Fontina until melted and smooth. Season with salt and pepper.
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Add pasta and chicken to the sauce. Stir to combine.
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Pour into a greased baking dish. Top with mozzarella.
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Bake for 20–25 minutes. Broil 2–3 minutes for a golden top.
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Rest 5 minutes. Garnish with herbs if desired.