Ingredients
Scale
- 1 lb (450g) of pasta (penne or macaroni work best)
- 1 lb (450g) of Louisiana chicken (or spicy seasoned chicken breasts), diced
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of diced bell peppers (preferably red and green for vibrant flavor)
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 2 tbsp of Cajun seasoning
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced Louisiana chicken seasoned with Cajun seasoning, smoked paprika, salt, and pepper, and cook until browned, about 7-8 minutes. Remove and set aside.
- In the same skillet, sauté chopped onions and bell peppers until softened. Add minced garlic and cook for an additional minute.
- Pour in heavy cream, bring to a simmer, and stir in most of the shredded cheeses until the sauce is creamy. Adjust seasoning if necessary.
- Add cooked pasta and chicken to the skillet, mixing thoroughly. Transfer to a greased baking dish and top with reserved cheeses.
- Preheat oven to 375°F (190°C) and bake uncovered for 20-25 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or microwave in intervals.
- This pasta bake is best enjoyed fresh but can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Louisiana
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg