Description
A rich and flavorful baked Cajun chicken pasta made with tender chicken thighs, creamy homemade Alfredo sauce, and melted cheddar.
Ingredients
8 ounces penne pasta
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon olive oil
4 teaspoons Cajun seasoning
1/2 cup shredded sharp cheddar cheese
Fresh parsley for serving (optional)
Alfredo Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
Instructions
1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Preheat the oven to 400°F.
2. Sprinkle the Cajun seasoning evenly over the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes, turning halfway through, until fully cooked.
3. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the milk while whisking. Bring to a gentle simmer and cook for 2–3 minutes, stirring often, until slightly thickened. Remove from heat and stir in the Parmesan and cheddar until smooth.
4. Add the cooked pasta and Alfredo sauce to the skillet with the chicken. Toss until everything is coated.
5. Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top. Bake for 5–10 minutes, or until the cheese is melted. If you’d like a golden top, broil briefly, watching closely.
6. Serve hot and garnish with chopped parsley, if desired.
Notes
You can use chicken breast instead of thighs. Add spinach or mushrooms for more vegetables. If reheating, add a splash of milk to keep the sauce creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick & Easy Dinners
- Method: Stovetop and baking
- Cuisine: American Cajun