Cajun Chicken Pasta Bake
User Reviews
5
Cajun Chicken Pasta Bake
Description
This Cajun Chicken Pasta Bake recipe starts by mixing uncooked rotini pasta with a creamy Alfredo sauce, low-sodium chicken broth, canned diced tomatoes (with juices), Cajun seasoning, and garlic powder. Shredded cooked chicken and diced red and green bell peppers along with onion are stirred in before baking covered in a foil-lined dish at 425°F.
The casserole bakes so that the pasta absorbs the flavorful liquid and cooks to al dente texture. A final layer of shredded mozzarella melts on top during uncovered baking, adding a gooey and mild cheesy finish. The Cajun seasoning introduces a mild spicy warmth balanced by the creamy sauce and sweet bell peppers.
Typically baked in a 13x9 inch dish, this casserole serves as a filling main course suitable for weeknight dinners. Garnishing with fresh parsley or sliced green onions adds a bright herbal note and color contrast.
The recipe notes suggest substituting pasta shapes but recommends similar cooking times to ensure even doneness. Baking times vary with pan type; testing pasta tenderness is important to avoid mushiness and overbaking. Adjust seasonings to taste if desired.
Ingredients
- 1 (22 ounce) Alfredo sauce about 2 ½ cups, jar
- 2 ½ cups chicken broth low sodium
- 1 (14.5 ounce) diced tomatoes not drained, petite, canned
- 1 tablespoon Cajun seasoning or Creole seasoning
- ½ teaspoon garlic powder (or 2 teaspoons minced fresh garlic)
- 1 (16 ounce) rotini pasta uncooked, package
- 2 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, shredded
- 1 red bell pepper seeded and finely diced
- 1 green bell pepper seeded and finely diced
- 1 cup yellow onion about 1 small onion, finely diced
- 1 cup mozzarella cheese or cheddar cheese, shredded
- parsley for garnish, optional garnish; fresh parsley and/or sliced green onion
- green onion for garnish, optional garnish; fresh parsley and/or sliced green onion
Instructions
- Preheat oven to 425°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the Alfredo sauce, chicken broth, diced tomatoes with their juices, Cajun seasoning, and garlic powder.
- Stir in the uncooked pasta, chicken, bell peppers, and onion. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover the dish; gently stir the pasta with a fork. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
- Once the pasta is al dente, sprinkle the cheese over top. Return the dish to the oven and bake, uncovered, until the cheese melts and the pasta is tender, about 5-10 more minutes.
- Garnish with parsley or sliced green onion, if desired. Serve.
Notes
- Use rotini pasta or other short pasta shapes with similar cooking times to ensure even cooking in this casserole.
- Cooking time may vary depending on your pan type; glass or ceramic takes longer than metal.
- Check pasta doneness before adding cheese to avoid overbaking and mushy texture.
- Garnish with fresh parsley or sliced green onion for added color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 496kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 92mg | 31% |
| Sodium | 733mg | 31% |
| Potassium | 542mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 38mg | 42% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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