A spicy, creamy baked pasta dish made with Cajun-seasoned chicken, rich Alfredo sauce, and three cheeses. Perfect for cozy dinners and hearty leftovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
1 lb boneless, skinless chicken (breasts or thighs)
-
2 tbsp Cajun seasoning
-
2 tbsp olive oil
-
2 tbsp butter
-
3 cloves garlic, minced
-
1 small onion, diced
-
12 oz penne or fettuccine pasta
-
2 cups heavy cream
-
1 cup grated Parmesan cheese
-
1 cup shredded Fontina cheese
-
1 ½ cups shredded mozzarella
-
Salt and pepper, to taste
-
Fresh parsley or green onions for garnish (optional)
Instructions
-
Preheat oven to 375°F (190°C).
-
Season chicken with Cajun spice and cook in oil and butter until browned and done. Set aside.
-
Boil pasta until just under al dente. Drain.
-
In the same skillet, sauté garlic and onion.
-
Add cream and simmer 5 minutes. Stir in Parmesan and Fontina until melted. Season with salt and pepper.
-
Combine sauce, pasta, and chicken.
-
Pour into a greased baking dish and top with mozzarella.
-
Bake for 20–25 minutes. Broil 2–3 minutes if desired.
-
Let rest before serving. Garnish with herbs.