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- 2 boneless, skinless chicken breasts, diced - 2 tablespoons Cajun seasoning For the chicken, I use boneless, skinless breasts. Dicing them makes cooking easier. The Cajun seasoning gives that spicy kick. You can adjust it to your taste. - 8 ounces fettuccine pasta - 2 cups heavy cream - 1 cup shredded Parmesan cheese - 1 cup shredded mozzarella cheese Fettuccine works best for this dish. It holds the sauce well. Heavy cream makes the sauce rich and creamy. Parmesan adds flavor, while mozzarella gives a lovely melt on top. - 1 tablespoon olive oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, chopped - 3 cloves garlic, minced - Salt and pepper to taste - Fresh parsley for garnish I like to add bell peppers for color and crunch. The onion and garlic give deep flavor. Olive oil helps in cooking the veggies. Salt and pepper balance everything. Finally, fresh parsley brightens the dish before serving. First, take your two diced chicken breasts. Place them in a bowl. Add the Cajun seasoning. Toss everything well until the chicken is evenly coated. This step adds great flavor. The spices will give your dish that Cajun kick. Next, fill a large pot with water and bring it to a boil. Add a pinch of salt to the water. Once boiling, drop in the fettuccine pasta. Cook it according to the package instructions until it is al dente. This means it should be firm but not hard. Drain the pasta and set it aside for later. Now, heat one tablespoon of olive oil in a large skillet. Use medium heat for best results. Add the Cajun spiced chicken to the skillet. Cook it for about 5-7 minutes. You want it golden brown and cooked through. Remove the chicken and set it aside. In the same skillet, add chopped onion, sliced red and green bell peppers, and minced garlic. Sauté these vegetables until they are soft, around 4-5 minutes. This adds more flavor to your dish. Lower the heat a bit. Pour in 2 cups of heavy cream. Bring it to a gentle simmer. Stir in 1 cup of Parmesan cheese. Mix until the cheese melts and the sauce becomes creamy. This will create a rich texture that pairs well with the pasta. Add the cooked chicken and fettuccine to the creamy sauce. Toss everything together until well mixed. Season with salt and pepper to taste. This step makes sure every bite is full of flavor. Preheat your oven to 375°F (190°C). Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle 1 cup of shredded mozzarella cheese on top. Bake in the oven for 20-25 minutes. You want the cheese to be bubbly and golden. When done, remove it from the oven and let it cool slightly. Garnish with fresh parsley before serving. - Perfecting the Seasoning To get bold flavor, coat your chicken well with Cajun seasoning. Use two tablespoons for two chicken breasts. Make sure every piece is covered. This will give each bite a nice kick. - Cooking Chicken Evenly Cut your chicken into small, even pieces. This helps it cook faster and more evenly. Cook it until it’s golden brown, around 5-7 minutes. Use a meat thermometer to check for doneness; it should reach 165°F (74°C). - Importance of Timing Timing is key for pasta. Start cooking it when your chicken is almost done. Follow the package instructions. Aim for a firm bite, which means it’s al dente. This helps the pasta hold up in the bake. - Tips for Preventing Stickiness After draining the pasta, toss it with a little olive oil. This will keep it from sticking together. Stir gently so you don't break it apart. - Cheese Substitutions If you want a twist, swap out the Parmesan for Pecorino Romano. You can even mix in some cream cheese for extra richness. - Adjusting Sauce Thickness If your sauce is too thick, add more heavy cream or a splash of chicken broth. If it’s too thin, let it simmer a bit longer. Stir often to get the right texture. {{image_2}} Gluten-Free Options You can make this dish gluten-free. Use gluten-free pasta instead of fettuccine. There are many good brands available. Just be sure to check the cooking time, as it may vary. Dairy-Free Alternatives For a dairy-free version, swap heavy cream with coconut cream or a nut-based cream. Use dairy-free cheese for the mozzarella and Parmesan. This keeps the flavors rich and creamy. Adding Spiciness Want more heat? Add extra Cajun seasoning during cooking. You can also mix in sliced jalapeños or a dash of hot sauce. Taste as you go to find your perfect spice level. Introducing Additional Vegetables Add more veggies for color and nutrition. Consider using zucchini, spinach, or mushrooms. Just sauté them with the bell peppers for a few minutes before adding the cream. Using Shrimp or Tofu If you want a different protein, shrimp is great here. Cook them until pink and toss them in. For a plant-based option, use cubed tofu. Ensure you press it well to remove excess moisture before cooking. Incorporating Sausage Sausage adds a savory kick. Use spicy or mild sausage, depending on your taste. Cook it in the skillet first, then add the veggies. Just remember to drain excess fat before adding cream. - To store leftovers, let the dish cool down. - Place it in an airtight container. - You can keep it in the fridge for up to three days. I recommend using glass or plastic containers. They help keep the flavors and moisture intact. - To freeze, split the dish into smaller portions. - Use freezer-safe containers or bags. - Remove as much air as possible before sealing. When you want to eat it, thaw overnight in the fridge. Reheat in the oven at 350°F (175°C). Cover it with foil to keep it moist. - In the fridge, Spicy Cajun Chicken Alfredo Bake lasts about three days. - In the freezer, it can stay good for up to three months. Always check for any signs of spoilage before eating. Enjoy safely! You can easily adjust the spice level by adding more or less Cajun seasoning. For less heat, use half the amount. For more kick, try adding a pinch of cayenne pepper or red pepper flakes. You can also serve hot sauce on the side for those who want extra heat. Yes, you can use other types of pasta. Penne, rigatoni, or even gluten-free pasta work well. Just adjust the cooking time based on the pasta you choose. Make sure to cook it to al dente, so it holds up well in the bake. Absolutely! This dish is great for meal prep. You can make it ahead of time and store it in the fridge for up to three days. Just reheat it when you’re ready to eat. It also freezes well for up to three months. To reheat leftovers, add a splash of cream or water to the dish. Cover it with foil and heat in the oven at 350°F (175°C) for about 15-20 minutes. This keeps it moist and creamy. You can also use the microwave, but add cream to avoid dryness. This dish pairs well with a fresh green salad or garlic bread. You can also serve it with roasted vegetables for a healthy side. A light dessert, like fruit salad or sorbet, can round out the meal nicely. This blog post covered a delicious Spicy Cajun Chicken Alfredo Bake. We explored key ingredients, from chicken and pasta to creamy sauces and veggies. I walked you through each step, ensuring you cook the perfect meal. I shared tips for seasoning, cooking pasta, and enhancing creaminess. We also discussed variations to fit dietary needs and flavor preferences. With storage advice, your leftovers will stay fresh. Remember, cooking is about having fun and getting creative. Enjoy your baking, and make this dish your own!

Spicy Cajun Chicken Alfredo Bake

Savor the bold flavors of Spicy Cajun Chicken Alfredo Bake! This creamy, cheesy dish combines tender chicken, bell peppers, and fettuccine for a mouthwatering meal your family will love. Easy to make, it's perfect for busy weeknights or cozy gatherings. Discover the full recipe and bring some spice to your dinner table. Click through now to explore how to create this delicious comfort food masterpiece!
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Ingredients
  

2 boneless, skinless chicken breasts, diced

2 tablespoons Cajun seasoning

8 ounces fettuccine pasta

2 cups heavy cream

1 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, chopped

3 cloves garlic, minced

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a bowl, toss the diced chicken with Cajun seasoning, ensuring it’s evenly coated.

      In a large pot, boil water and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

        In a large skillet, heat olive oil over medium heat. Add the Cajun spiced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

          In the same skillet, add the chopped onion, sliced bell peppers, and minced garlic. Sauté until the vegetables are softened, about 4-5 minutes.

            Lower the heat and pour in the heavy cream, bringing it to a gentle simmer. Stir in the Parmesan cheese and mix until melted and creamy.

              Add the cooked chicken and pasta to the skillet, tossing everything together until well combined. Season with salt and pepper to taste.

                Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the mozzarella cheese evenly on top.

                  Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

                    Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6