Cajun Chicken Alfredo Bake with Roasted Peppers
This Cajun Chicken Alfredo Bake is creamy, spicy, and cheesy! A comforting one-pan casserole packed with roasted peppers and bold Cajun flavors.
Servings: 4 servings
Ingredients
- 1 pound diced chicken breast
- Cajun seasoning to taste
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil for sautéing chicken and roasting peppers
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese freshly grated
- 1 cup shredded mozzarella cheese
- 1/2 cup red bell pepper sliced and roasted
- 1/2 cup yellow bell pepper sliced and roasted
- salt to taste
- pepper to taste
Instructions
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 tender and slightly charred. Set aside.
Cook the Pasta
- 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 if needed.
Prepare the Cajun Chicken
- In a large skillet over medium-high heat, warm olive oil. Add diced chicken breast and sprinkle with Cajun seasoning, salt, and pepper. Cook for 5-7 minutes until cooked through and browned. Remove from skillet and set aside.
Make the Alfredo Sauce
- Reduce heat to medium and pour in heavy cream in the same skillet. Bring to a gentle simmer, scraping up browned bits. Stir in grated Parmesan until melted and smooth. Season with salt and pepper to taste.
Combine and Assemble
- Add cooked pasta and Cajun chicken back into the skillet with Alfredo sauce. Toss to coat evenly. Transfer half the mixture into a baking dish. Layer half the roasted peppers over the pasta, then add remaining pasta mixture, followed by the rest of the peppers. Sprinkle shredded mozzarella cheese evenly on top.
Bake to Perfection
- Bake in preheated oven at 375°F (190°C) for 20-25 minutes until cheese is melted, bubbly, and golden brown. Let rest a few minutes before serving.
Equipment
- Large Pot
- Large skillet or sauté pan
- Baking Dish
- Oven
- Wooden spoon or silicone spatula
Notes
- Roast bell peppers separately to enhance flavor and prevent sogginess in the bake.
- Diced chicken cooks evenly and absorbs the Cajun seasoning better.
- Use a blend of mozzarella and Parmesan for a rich, cheesy crust and creamy sauce.
- Rest the casserole after baking to allow the sauce to thicken and make serving easier.
- For a lighter sauce, substitute half the heavy cream with milk or half-and-half.