Description
A rich, comforting baked pasta dish with tender Cajun-spiced chicken, homemade Alfredo sauce, and melted cheese, all combined in one oven-ready pan for easy preparation and decadent flavor.
Ingredients
8 oz penne pasta
1 lb boneless chicken thighs (cubed)
1 tbsp olive oil (or avocado oil)
4 tsp Cajun seasoning
1/2 cup sharp cheddar cheese (grated or shredded)
2 tbsp unsalted butter
2 tbsp flour (all-purpose or gluten-free)
1/4 cup grated Parmesan cheese (optional)
2 cups milk (2% or full cream)
Fresh parsley (for garnish)
Salt, to taste
Instructions
Preheat oven to 400°F.
Boil water in a pot and add salt (1 tbsp per quart). Add penne pasta and cook 4 minutes less than package instructions for al-dente. Drain and set aside.
Heat oil in a skillet. Season chicken cubes with half the Cajun seasoning. Sauté 3 minutes per side until golden and cooked to 165°F. Set aside.
In a saucepan, melt butter. Whisk in flour for 30 seconds. Slowly add milk, continuing to whisk. Simmer for 3 minutes. Remove from heat and stir in Parmesan (if using) and cheddar until smooth.
In an oven-safe 13×9-inch pan, combine cooked pasta, chicken, and Alfredo sauce. Mix thoroughly. Top evenly with remaining cheddar cheese.
Bake for 15–20 minutes until golden and bubbly. Optional: Broil for 2 minutes for a crisp top.
Let rest for 5 minutes. Garnish with parsley and serve.
Notes
Penne can be substituted with ziti or farfalle.
If Parmesan is unavailable, increase cheddar to 3/4 cup for a similar flavor.
For a plant-based option, substitute chicken with extra-firm tofu or plant-based chicken alternative and skip dairy cheeses for vegan options.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Creole Comfort
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg