Description
A flavorful Cajun Chicken Pasta Bake featuring tender Cajun-spiced chicken thighs cooked to perfection and combined with al dente penne pasta, creamy homemade Alfredo sauce, and melted sharp cheddar cheese, baked to golden bubbly goodness. This comforting one-dish meal is perfect for a quick weeknight dinner or cozy weekend indulgence.
Ingredients
Scale
Cajun Chicken Pasta Bake
- 8 ounces penne pasta
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 1 tablespoon extra virgin olive oil
- 4 teaspoons Cajun seasoning
- 1/2 cup shredded sharp cheddar cheese
- Parsley for serving, if desired
Alfredo Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 2 cups milk
Instructions
- Cook pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside. Meanwhile, preheat your oven to 400 degrees Fahrenheit.
- Sauté chicken: Sprinkle the Cajun seasoning evenly on both sides of the chicken pieces. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 6-7 minutes, flipping halfway through, until the chicken is fully cooked and nicely browned.
- Prepare Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir continuously for 1 minute to form a roux, being careful not to let it burn. Gradually add the milk while stirring continuously to prevent lumps and to avoid the milk bubbling over. Bring the mixture to a gentle simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in the Parmesan and cheddar cheeses until the sauce is smooth and lump-free.
- Assemble the dish: Add the cooked pasta and Alfredo sauce to the skillet with the cooked chicken. Toss gently to combine and coat the pasta evenly with the sauce. Transfer the mixture to a greased 13 x 9 inch baking dish and sprinkle the 1/2 cup of shredded cheddar cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 5-10 minutes, or until the cheese on top has melted. For a golden brown finish, turn on the broiler for 1-2 minutes at the end, watching carefully so the cheese doesn’t burn.
- Serve: Remove from the oven and garnish with fresh chopped parsley if desired. Serve immediately while hot and enjoy your creamy, spicy Cajun Chicken Pasta Bake.
Notes
- Original recipe from chefsavvy.com. Please do not publish the recipe or pictures without linking back to the original post.
- Use chicken thighs for juicier, more flavorful meat, but chicken breasts can be substituted if preferred.
- Adjust Cajun seasoning levels to taste depending on your spice preference.
- For a lighter version, substitute milk with low-fat milk or a milk alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
