A vibrant casserole featuring tender chicken, creamy sauce, spicy seasonings, and melted cheese baked with pasta.
# Components:
→ Meats
01 - 2 large chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
→ Pasta
06 - 10 ounces penne or rigatoni pasta
→ Sauces & Dairy
07 - 2 tablespoons olive oil
08 - 1 tablespoon butter
09 - ¾ cup heavy cream
10 - ½ cup milk
11 - 1 cup shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - 1 cup shredded cheddar cheese
→ Spices & Seasonings
14 - 1½ tablespoons Cajun seasoning (plus extra for garnish)
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - ¼ teaspoon chili flakes (optional)
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# Preparation Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Boil pasta in salted water, cooking 2 minutes less than package directions. Drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken, 1 tablespoon Cajun seasoning, salt, and pepper. Cook until browned and cooked through, about 6 to 8 minutes. Remove and set aside.
04 - In the same skillet, sauté onion and bell peppers for 4 to 5 minutes until softened. Add garlic, smoked paprika, and chili flakes if using. Cook 1 minute more.
05 - Reduce heat to medium, pour in heavy cream and milk, stirring to loosen browned bits. Simmer for 2 to 3 minutes.
06 - Stir in ¾ of the mozzarella, cheddar, and Parmesan cheeses until fully melted and sauce is smooth.
07 - Return chicken to the skillet, add cooked pasta, and toss thoroughly to combine. Adjust seasoning with additional Cajun spice, salt, or pepper as needed.
08 - Transfer mixture to a lightly greased baking dish. Sprinkle remaining cheese evenly on top.
09 - Bake uncovered for 18 to 20 minutes until cheese is golden and bubbly.
10 - Sprinkle chopped parsley and a pinch of Cajun seasoning on top before serving.
