Save This Cajun Chicken Alfredo Veggie Bake brings together cozy comfort and bold flavor for the ultimate crowd-pleasing casserole night. Juicy Cajun-spiced chicken mingles with a medley of vibrant roasted vegetables and perfectly cooked pasta, all wrapped up in a silky, homemade Alfredo sauce. Golden cheese tops it off for a bubbly, irresistible finish with every bite.
When I first put this dish together, my kids could not stop picking the crispy edges off the top before dinner was even served. Now it is a regular request for cozy Sunday nights or weeknight gatherings.
Ingredients
- Boneless skinless chicken breasts: Opt for plump and fresh or high-quality pre-trimmed fillets for tenderness and flavor
- Cajun seasoning: Essential for that signature heat and earthy kick Use your favorite blend or make your own for control over the spice level
- Olive oil: Helps brown the chicken evenly and adds flavor Choose extra virgin for best richness
- Red and yellow bell peppers: Choose firm glossy peppers for sweetness and color that brightens the dish
- Zucchini: Adds moisture and a delicate squash flavor Pick small to medium zucchinis for tenderness
- Red onion: Provides mild pungency and sweetens slightly when roasted Look for onions with tight skin and no soft spots
- Broccoli florets: Adds a hearty bite and green goodness Use fresh firm florets for best texture
- Garlic: Fresh cloves infuse savory flavor throughout Crush just before cooking for the best aroma
- Penne or rigatoni: Pasta shapes with grooves or ridges hold onto the creamy sauce better Use a high-quality dry pasta for al dente bite
- Unsalted butter: The base of Alfredo sauce for pure creamy richness
- All-purpose flour: Thickens the sauce to coat every bite Make sure it is fresh for smooth blending
- Whole milk and heavy cream: A blend for luscious silky texture Use dairy that is as fresh as possible for best flavor
- Parmesan cheese: Gives Alfredo its signature nutty depth Grate it yourself for a meltier texture and more flavor
- Salt and black pepper: Simple seasoning to sharpen all the flavors
- Smoked paprika: Optional but adds a subtle smokiness Opt for Spanish smoked paprika for authenticity
- Shredded mozzarella cheese: Melts into a gooey bubbling golden layer Use part-skim or whole milk for different melt and flavor
- Fresh parsley: Garnish for color and a pop of freshness Use flat-leaf for best taste
Instructions
- Preheat and Prepare the Dish:
- Get your oven ready at 200°C or 400°F and lightly grease your baking dish with a little oil Spread evenly to prevent any sticking during baking
- Sear and Dice the Chicken:
- Season chicken breasts generously with the Cajun spice mix Press the seasoning on for full coverage In a large skillet over medium-high heat add oil then cook the chicken for about six or seven minutes each side Make sure the meat feels firm and juices run clear Let the chicken rest so it stays juicy then cut it into hearty bite-sized pieces
- Cook the Pasta:
- Bring a big pot of salted water to a rolling boil The pasta should be cooked just shy of done so it holds up once baked Drain the pasta well to avoid watering down your sauce
- Sauté the Veggies:
- In the same skillet add a splash more oil if needed Toss in peppers zucchini onion broccoli and minced garlic Sauté for four to five minutes so veggies get tender but still have some color and snap Remove them so they do not overcook
- Make the Alfredo Sauce:
- Heat butter in a saucepan over medium Stir in flour and cook for about a minute until you get a smooth blond roux Slowly pour in milk and cream whisking constantly to avoid lumps Keep stirring for several minutes as the mixture thickens Just when it coats the back of a spoon add Parmesan salt pepper and smoked paprika Stir until the cheese is fully melted into a glossy sauce
- Combine and Assemble:
- In a big mixing bowl blend cooked pasta with chicken sautéed vegetables and warm Alfredo sauce Mix until everything is nicely coated and evenly distributed Spoon this mixture into your prepared baking dish for even layers
- Top and Bake:
- Sprinkle mozzarella and extra Parmesan evenly over the top This ensures gooey meltiness and a crisp brown finish Slide it into the oven and bake for twenty to twenty-five minutes Watch for the top to bubble and turn golden with a little crisp at the edges
- Rest and Garnish:
- After baking let your casserole sit for about five minutes This makes it easier to serve Top with fresh chopped parsley just before bringing it to the table
Pin it Parmesan is hands-down my favorite part of this dish It is the flavor backbone giving every scoop that crave-worthy savoriness When my family gathers for seconds everyone makes sure to get the cheesiest corner
Storage Tips
Let leftovers cool completely before transferring to an airtight container This bake will keep well in the fridge for up to three days Reheat covered in the oven or microwave with a splash of milk to loosen the sauce If you want to freeze portion before baking for best results or reheat straight from the freezer with extra time
Ingredient Substitutions
No heavy cream Use half and half or just whole milk for a lighter sauce Switch up vegetables with whatever is peak season in your market like asparagus or mushrooms For gluten-free needs sub lentil or chickpea-based pasta If chicken is not an option use turkey or even shrimp for a seafood twist
Serving Suggestions
This hearty casserole is pretty much a meal in itself Pair it with crisp green salads or garlicky roasted broccoli for even more veggie goodness A cold glass of Chardonnay or unsweetened iced tea fits perfectly with its creamy and spicy vibes
Cultural Roots
While classic Alfredo is Italian Cajun cuisine brings together spice and soul food elements This bake mashes up creaminess and heat in true American comfort food spirit My first Cajun-inspired pasta bake happened after a dinner out in New Orleans and I have been hooked on the combo ever since
Seasonal Adaptations
Swap the vegetable mix for butternut squash and kale in the fall In summer try cherry tomatoes or snap peas Go lighter with less cream in spring and extra herbs year-round
Pin it This recipe is very forgiving so you can throw in whatever needs using up Baking in advance makes it perfect for potlucks or busy weeknights Letting it rest before serving gives you neater slices and richer flavor
Frequently Asked Questions
- → What type of pasta works best?
Penne or rigatoni hold up well, but rotini or fusilli can also be used for a similar effect.
- → Can I substitute the chicken?
Yes, try turkey, shrimp, sausage, or keep it vegetarian by omitting meat and adding more veggies.
- → Is the Alfredo sauce homemade?
Yes, this dish uses a simple homemade Alfredo sauce with butter, flour, milk, cream, and Parmesan.
- → How can I make it spicier?
Add cayenne pepper, extra Cajun seasoning, or sliced jalapeños for more heat.
- → What sides pair well?
A crisp green salad, garlic bread, or roasted asparagus complement the creamy and spicy flavors.
- → Can I make it ahead?
Prepare, assemble, and refrigerate before baking. Bake when ready to serve, adding 5–10 minutes if chilled.