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- 2 cups cooked rotini pasta - 2 tablespoons olive oil - 1 pound chicken breast, diced - 2 tablespoons Cajun seasoning - 1 cup diced bell peppers (red and green) - 1 cup sliced mushrooms - 3 cloves garlic, minced - 2 cups heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this dish, I use exact measurements to get great flavors. The rotini pasta should be cooked first. I recommend cooking it al dente. The chicken should be diced into small, even pieces for quick cooking. Use two tablespoons of olive oil to keep the chicken moist. Cajun seasoning adds heat and flavor. I like to use a mix of red and green bell peppers for color. The mushrooms add a nice texture, and fresh garlic gives a strong aroma. Heavy cream makes the sauce rich and smooth. Parmesan cheese adds saltiness and depth, while mozzarella gives that gooey goodness. Salt and pepper should be adjusted to your taste. If you want to add more flavor, consider using smoked paprika. It pairs well with the Cajun seasoning. You could also add some crushed red pepper flakes for extra heat. For a touch of zest, try squeezing in some fresh lemon juice before baking. Adding fresh spinach can also bring in a nice color and extra nutrients. If you enjoy herbs, consider adding thyme or oregano. These will enhance the overall taste of your bake. First, preheat your oven to 375°F (190°C). This step is key for a nice bake. While the oven heats, gather your ingredients. You will need cooked rotini pasta, diced chicken, and more. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Add one pound of diced chicken. Sprinkle two tablespoons of Cajun seasoning on top. Cook until the chicken is browned, about 5 to 7 minutes. Then, add one cup of diced bell peppers and one cup of sliced mushrooms. Toss in three cloves of minced garlic, too. Sauté this mix for another 3 to 4 minutes. The vegetables should feel tender and fragrant. In a separate bowl, combine two cups of heavy cream and one cup of grated Parmesan cheese. Mix this well until it’s creamy and smooth. In a large mixing bowl, combine the cooked rotini pasta, the sautéed chicken, and the vegetables. Add the creamy cheese mixture to this bowl. Stir everything until the pasta is well coated. Transfer this mix to a greased 9x13 inch baking dish. Finish by topping it with one cup of shredded mozzarella cheese. Bake for 25 to 30 minutes until the cheese is bubbly and golden brown. Let it cool for a few minutes, then serve and enjoy! To get the best flavor in your Spicy Cajun Chicken Alfredo Bake, use fresh ingredients. Start with high-quality chicken and fresh bell peppers. The Cajun seasoning packs a punch, so don’t hold back. You can even mix your own blend for more control. A bit of lemon juice can brighten the dish too. Remember to taste as you go. This helps you balance the spice and cream. For a creamy Alfredo sauce, keep the heat low. High heat can cause the cream to separate. Mix the heavy cream and Parmesan cheese until smooth. This combines well with the pasta. When you add the sautéed chicken and veggies, stir gently. This keeps the cream smooth and thick. If it feels too thick, add a splash of chicken broth for better texture. When it comes to baking, cheese is key. Use a mix of mozzarella and Parmesan for depth. Spread the cheese evenly over the top. This ensures all parts get that lovely melt. Bake until golden brown, but check often. The cheese should bubble and look delicious. If you want a crunchy top, broil for a minute at the end. This adds a nice finish to your dish. {{image_2}} You can switch out chicken for other proteins. Shrimp works great with Cajun flavors. Just cook it until it turns pink and firm. If you want a beefy twist, use diced steak. Cook it until it's browned. Tofu is also a good choice for a plant-based option. Just make sure to season it well with Cajun spices. To make a vegetarian version, skip the meat. Load up on more veggies like zucchini, spinach, or broccoli. These add flavor and nutrients. You can also include plant-based protein like chickpeas or lentils. They give a nice texture and fill you up. Don’t forget to season your veggies with Cajun spices for that kick! While rotini is a great choice, feel free to use other pasta types. Penne or fusilli can hold the sauce well. If you prefer a lighter dish, try using whole wheat or gluten-free pasta. You’ll still get all the creamy goodness. Just adjust the cooking time based on the pasta you choose. Store your Spicy Cajun Chicken Alfredo Bake in an airtight container. Make sure it cools down first. You can keep it in the fridge for up to three days. This helps keep the flavor fresh and tasty. If you want to eat it later, storing is easy! To reheat, preheat your oven to 350°F (175°C). Place the leftovers in a baking dish. Add a splash of milk or cream to keep it moist. Cover with foil to prevent drying out. Bake for about 20 minutes or until hot. You can also use a microwave. Heat in short bursts, stirring in between. You can freeze this dish for up to three months. First, let it cool completely. Then, place it in a freezer-safe container. Label it with the date for easy tracking. When you’re ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. Yes, you can make this dish ahead. Cook the chicken and veggies first. Mix everything up but do not bake it yet. Cover the dish and store it in the fridge. When you are ready, just bake it straight from the fridge. You may need to add a few extra minutes to the baking time. If you want to skip heavy cream, you can use half-and-half. You might also try using whole milk mixed with a bit of butter. These options will give you a creamy texture but may be a bit lighter. For a dairy-free option, use coconut cream or a cashew cream. Both will still keep the dish rich and tasty. To make the dish milder, use less Cajun seasoning. You can also use a milder blend or skip it entirely. Adding more cream can tone down the heat as well. For more spice, add extra Cajun seasoning or some red pepper flakes. Taste as you go to find the right balance for you. This blog covered the essential ingredients for your dish. You learned how to measure, prep, and cook chicken and vegetables effectively. Mixing tips help you get great flavor and texture. We explored variations using different proteins and pasta types. Lastly, I shared storage tips to keep leftovers fresh. Remember, you can tweak the recipe to suit your taste. Cooking is about having fun and being creative!

Spicy Cajun Chicken Alfredo Bake

Indulge in a scrumptious Spicy Cajun Chicken Alfredo Bake that combines creamy pasta with a kick of flavor! This easy recipe features tender chicken, colorful bell peppers, and loads of melty cheese, perfect for family dinners or gatherings. Ready in just 45 minutes, it’s a dish that will impress everyone!
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Ingredients
  

2 cups cooked rotini pasta

2 tablespoons olive oil

1 pound chicken breast, diced

2 tablespoons Cajun seasoning

1 cup diced bell peppers (red and green)

1 cup sliced mushrooms

3 cloves garlic, minced

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat olive oil over medium heat. Add the diced chicken and sprinkle with Cajun seasoning. Cook until the chicken is browned and fully cooked, about 5-7 minutes.

      Add the diced bell peppers, mushrooms, and minced garlic to the skillet. Sauté for another 3-4 minutes until the vegetables are tender.

        In a separate bowl, combine the heavy cream and Parmesan cheese. Mix well until creamy and smooth.

          In a large mixing bowl, combine the cooked rotini pasta, sautéed chicken and vegetables, and the creamy cheese mixture. Stir everything together until the pasta is well coated.

            Transfer the mixture to a greased 9x13 inch baking dish. Top with shredded mozzarella cheese evenly over the entire surface.

              Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                Once done, remove from the oven and let it cool for a few minutes before serving.

                  Garnish with chopped fresh parsley for a pop of color.

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