Comforting casserole featuring spicy chicken, creamy sauce, cheese, and pasta baked to golden perfection.
# Components:
→ Meats
01 - 2 large chicken breasts, diced
→ Vegetables
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
→ Pasta
06 - 10 oz penne or rigatoni pasta
→ Sauces & Dairy
07 - 2 tablespoons olive oil
08 - 1 tablespoon butter
09 - ¾ cup heavy cream
10 - ½ cup milk
11 - 1 cup shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - 1 cup shredded cheddar cheese
→ Spices & Seasonings
14 - 1½ tablespoons Cajun seasoning, plus extra for garnish
15 - ½ teaspoon smoked paprika
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - ¼ teaspoon chili flakes (optional)
→ Garnish
19 - 2 tablespoons chopped fresh parsley
# Method:
01 - Set the oven to 400°F.
02 - Boil pasta in salted water for 2 minutes less than package instructions, then drain and set aside.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken, 1 tablespoon Cajun seasoning, salt, and pepper. Cook for 6 to 8 minutes until browned and cooked through. Remove chicken from skillet.
04 - In the same skillet, cook onion and bell peppers for 4 to 5 minutes until softened. Add garlic, smoked paprika, and chili flakes if using; sauté for 1 minute.
05 - Reduce heat to medium. Stir in heavy cream and milk, scraping browned bits from the bottom. Simmer for 2 to 3 minutes.
06 - Add three-quarters of mozzarella, cheddar, and Parmesan cheeses to the sauce. Stir until melted and smooth.
07 - Return chicken to the skillet. Add cooked pasta and toss to coat evenly. Adjust seasoning with additional Cajun seasoning, salt, or pepper as needed.
08 - Transfer mixture to a greased 2-quart baking dish. Sprinkle remaining cheeses on top.
09 - Bake for 18 to 20 minutes until cheese is golden and bubbly.
10 - Sprinkle with chopped parsley and a pinch of Cajun seasoning before serving.
