Spicy Cajun chicken, roasted vegetables, Alfredo sauce, and pasta baked together for creamy comfort.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 18 oz)
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 small zucchini, sliced
07 - 1 small red onion, chopped
08 - 1 cup broccoli florets
09 - 2 cloves garlic, minced
→ Pasta
10 - 9 oz penne or rigatoni
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 1/2 cups whole milk
14 - 1 cup heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon smoked paprika (optional)
→ Topping
19 - 1/2 cup shredded mozzarella cheese
20 - 1/4 cup grated Parmesan cheese
21 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts evenly with Cajun seasoning. In a large skillet over medium-high heat, warm olive oil. Add chicken and cook for 6–7 minutes per side until fully cooked. Let chicken rest for 5 minutes, then dice into bite-sized portions.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
04 - In the same skillet, add additional olive oil if necessary. Sauté red and yellow bell peppers, zucchini, red onion, broccoli florets, and garlic for 4–5 minutes until just tender and vibrant. Remove vegetables from heat.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually incorporate milk and cream while whisking until sauce becomes smooth and thickened, roughly 4–5 minutes. Stir in Parmesan, salt, black pepper, and smoked paprika until cheese has melted.
06 - In a large mixing bowl, combine cooked pasta, diced chicken, sautéed vegetables, and Alfredo sauce. Mix until thoroughly coated. Transfer mixture into prepared baking dish.
07 - Evenly sprinkle shredded mozzarella and grated Parmesan over the surface of the bake.
08 - Bake uncovered for 20–25 minutes until bubbly and golden brown on top.
09 - Remove dish from oven and allow to rest for 5 minutes. Garnish with chopped parsley before serving.
