Ingredients
Scale
- 2 cups cooked pasta (penne or ziti works well)
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1 cup diced bell peppers (red, green, or yellow)
- 1 cup diced onions
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream or milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with Cajun seasoning, garlic powder, salt, and pepper. Cook until browned and cooked through, about 7-10 minutes. Add onions and bell peppers, sauté until tender.
- Add cooked pasta and diced tomatoes to the skillet with the chicken and vegetables. Mix well. Stir in heavy cream or milk for creaminess.
- Preheat oven to 375°F (190°C). Transfer mixture to a greased baking dish. Top with shredded Cheddar and mozzarella cheeses evenly.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden. For extra crispiness, broil for an additional 2-3 minutes. Serve hot garnished with parsley or green onions if desired.
Notes
- Use leftover cooked chicken to save time.
- Experiment with different cheeses like Parmesan or Pepper Jack for varied flavors.
- Add hot sauce or smoked paprika for a smoky or spicy twist.
- Whole wheat pasta can be used for a healthier, fiber-rich version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Louisiana
- Diet: Nut-Free, Without Gluten (if gluten-free pasta used)
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg