Cajun Chicken Alfredo Bake with Roasted Peppers

If you love creamy pasta dishes with a spicy kick, this Cajun Chicken Alfredo Bake with Roasted Peppers is about to become your new favorite weeknight dinner. Imagine tender chicken breasts tossed in bold Cajun seasoning, combined with silky Alfredo sauce and perfectly roasted bell peppers, all baked into a cheesy, bubbly casserole. It’s comforting, indulgent, and packed with flavor. This dish brings together the best of Cajun spices and classic Italian creaminess, creating a meal that’s both familiar and exciting. Plus, it’s simple enough to whip up on a busy evening but impressive enough to serve guests. Let’s dive into why this recipe is a must-make!

Top Reasons to Make Cajun Chicken Alfredo Bake with Roasted Peppers

• One-pan convenience: This bake combines protein, pasta, sauce, and veggies in a single dish, making cleanup a breeze.
• Bold and creamy flavor combo: The Cajun seasoning delivers a smoky, spicy punch that perfectly complements the rich Alfredo sauce.
• Versatile and family-friendly: Adjust the spice level to suit your taste or swap in different veggies for variety.
• Great make-ahead meal: Prepare it ahead of time and bake when ready, ideal for busy weeknights or meal prep.
• Comfort food with a twist: It’s an elevated take on classic chicken Alfredo that’s anything but boring.

Ingredient Notes

• Chicken Breast: Use 1 pound of diced chicken breast for tender, lean protein. Dicing helps it cook evenly and absorb the Cajun spices.
• Cajun Seasoning: A flavorful blend of paprika, cayenne, garlic powder, and herbs that brings the heat and depth. Be sure to use your favorite store-bought mix or homemade.
• Fettuccine Pasta: 8 ounces is perfect for coating in the creamy sauce and layering in the bake. You can substitute with penne or rigatoni if preferred.
• Heavy Cream: Provides rich creaminess for the Alfredo sauce. For a lighter version, you can swap some of it with whole milk, but the texture will be less indulgent.
• Parmesan Cheese: Freshly grated Parmesan adds sharp, nutty flavor. It melts beautifully into the sauce.
• Red and Yellow Bell Peppers: Sliced and roasted, these add sweetness and a pop of color that balances the spice of the Cajun seasoning.
• Olive Oil: Used for roasting the peppers and sautéing the chicken, bringing a subtle fruitiness.
• Mozzarella Cheese: A cup of shredded mozzarella creates a golden, bubbly topping that pulls apart beautifully when baked.
• Salt and Pepper: Essential for seasoning to taste throughout the cooking process.

Must-Have Equipment

• Large Pot: To boil the fettuccine pasta until al dente.
• Large Skillet or Sauté Pan: For cooking the Cajun-spiced chicken and making the Alfredo sauce.
• Baking Dish: A 9×13-inch casserole dish works perfectly for layering the pasta, chicken, sauce, and peppers for baking.
• Oven: To roast the bell peppers and bake the casserole to bubbly perfection.
• Wooden Spoon or Silicone Spatula: For stirring and combining ingredients without scratching cookware.

How to Prepare Cajun Chicken Alfredo Bake with Roasted Peppers

Step 1: Roast the Bell Peppers

Preheat your oven to 425°F (220°C). Toss the sliced red and yellow bell peppers with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 15-20 minutes, or until they are tender and slightly charred around the edges. Roasting brings out their natural sweetness and adds a smoky depth that pairs beautifully with Cajun spices. Once done, set aside.

Step 2: Cook the Pasta

While the peppers roast, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water just in case you need to loosen the sauce later.

Step 3: Prepare the Cajun Chicken

In a large skillet over medium-high heat, warm a tablespoon of olive oil. Add the diced chicken breast and sprinkle with the Cajun seasoning, salt, and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s cooked through and nicely browned. Remove the chicken from the skillet and set aside.

Step 4: Make the Alfredo Sauce

In the same skillet, reduce heat to medium and pour in the heavy cream. Bring it to a gentle simmer, scraping up any browned bits from the chicken for extra flavor. Stir in the grated Parmesan cheese until melted and smooth. Season with a bit more salt and pepper if needed. The sauce should be thick and creamy.

Step 5: Combine and Assemble

Add the cooked pasta and Cajun chicken back into the skillet with the Alfredo sauce. Gently toss to coat everything evenly. Then, transfer half of this mixture into the prepared baking dish. Layer half of the roasted bell peppers over the pasta, then add the remaining pasta mixture on top. Finish with the rest of the roasted peppers and sprinkle the shredded mozzarella cheese evenly over everything.

Step 6: Bake to Perfection

Place the baking dish in the preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let the casserole rest for a few minutes before serving to allow the sauce to thicken slightly.

Seasonal Ingredient Swaps

• Summer: Swap bell peppers with roasted zucchini or cherry tomatoes for a fresh twist.
• Fall: Use roasted butternut squash cubes instead of peppers for a sweet, earthy flavor.
• Winter: Substitute roasted Brussels sprouts or kale for a hearty green addition.
• Spring: Add asparagus tips or peas for a bright pop of color and texture.

What I Learned Testing

• Roasting the bell peppers separately before adding them to the bake really intensifies their flavor and prevents them from becoming mushy.
• Using diced chicken breast ensures every bite has tender pieces that soak up the Cajun seasoning and creamy sauce.
• The blend of mozzarella and Parmesan creates the perfect cheesy crust and rich sauce base.
• Don’t skip resting the bake after it comes out of the oven — it helps the sauce set and makes serving easier.
• If you want to lighten the dish a bit, try swapping out heavy cream for a combination of half-and-half and whole milk, but keep the cheese for flavor.

Save for Later: Storage Tips

This Cajun Chicken Alfredo Bake with Roasted Peppers stores beautifully in the refrigerator for up to 3 days. Simply cover the baking dish with foil or transfer leftovers to an airtight container. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for quick meals. You can also freeze the bake before baking — just cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

Your Top Questions

Can I make this dish gluten-free?

Absolutely! Swap the fettuccine pasta for your favorite gluten-free pasta variety. Just be sure to check the cooking time as gluten-free pasta can cook faster or slower depending on the brand.

Is there a way to make the sauce lighter?

Yes, you can substitute half of the heavy cream with whole milk or a lighter cream alternative, but keep in mind the sauce will be less rich. Another option is to use the Lighter Cheesy Pasta Bake recipe for a less indulgent cheesy pasta base that you can adapt with Cajun chicken and roasted peppers.

Can I use pre-cooked or leftover chicken?

Definitely! If using pre-cooked chicken, simply toss it with the Cajun seasoning and add it to the sauce in the final assembly step. This cuts down on cooking time and is perfect for using leftovers.

What’s the best way to reheat leftovers without drying them out?

Reheat leftovers gently in the oven covered with foil to prevent drying. You can add a splash of milk or cream before reheating to restore creaminess. Microwaving with a damp paper towel over the dish also helps retain moisture.

Next Up in Your Queue

• Roasted Red Pepper Hummus — a vibrant, flavorful dip to serve alongside your Cajun chicken bake for an extra veggie boost.
• Sun Dried Tomato Chicken Gnocchi Skillet — another creamy chicken pasta dish with bold flavors that’s quick and satisfying.
• Lighter Cheesy Pasta Bake — a great recipe to try if you want a less rich, cheesy pasta dish that’s still comforting and delicious.

Next Steps

Now that you’ve got the recipe and tips for this Cajun Chicken Alfredo Bake with Roasted Peppers, it’s time to gather your ingredients and get cooking. Remember, the key to success is roasting the peppers well and seasoning the chicken generously. Don’t be afraid to adjust the spice level to your liking—this dish is incredibly adaptable. Whether you’re cooking for family, friends, or meal prepping for the week, this bake delivers creamy, spicy, and cheesy satisfaction every time. Serve it with a simple green salad or steamed veggies for a complete meal that’s sure to impress.

Enjoy the rich flavors and cozy comfort of your homemade Cajun Chicken Alfredo Bake with Roasted Peppers!

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