Cajun Chicken Alfredo Pasta Bake

Ingredients

• 12 oz Pasta (penne or rigatoni) (uncooked)
• 2 pieces Large Chicken Breast (about 1.5 lbs total, butterflied and sliced)
• 2 Tbsp Avocado Oil (for seasoning and browning)
• 1 tsp Salt (plus to taste for pasta water)
• ½ tsp Ground Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 Tbsp Cajun Seasoning (no sodium)
• 1 tsp Garlic and Herb Seasoning (low sodium)
• 1 tsp All-Purpose Chicken Seasoning (low sodium)
• 1 tsp Paprika (for color)
• 2 Tbsp Butter (unsalted, cut into cubes)
• 3 cloves Garlic Cloves (minced)
• 2 Tbsp All-Purpose Flour (for roux)
• 1 cup Heavy Cream
• 1 cup Low Sodium Chicken Broth
• 1 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Cook Pasta

   Bring a large pot of water to a boil, add 1 tsp salt, then add the pasta. Cook until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.

   Time: PT10M

2. Prepare and Season Chicken

   Butterfly the chicken breasts, slice into bite‑size pieces. Drizzle with avocado oil, then season with salt, black pepper, garlic powder, onion powder, Cajun seasoning, garlic‑herb seasoning, chicken seasoning, and paprika. Toss to coat evenly.

   Time: PT5M

3. Brown the Chicken

   Heat the skillet over medium‑high, add 2 Tbsp avocado oil, and cook the seasoned chicken pieces until fully cooked and lightly browned, about 8 minutes. Ensure internal temperature reaches 165°F.

   Time: PT8M

4. Make the Alfredo Sauce

   In the same skillet, melt butter. Add minced garlic and sauté 30 seconds until fragrant. Sprinkle flour, stir constantly for 1 minute to form a roux. Gradually whisk in heavy cream and chicken broth, simmer 3 minutes until thickened. Add garlic powder, Cajun seasoning, garlic‑herb seasoning, chicken seasoning, smoked paprika, and stir. Gradually fold in grated Parmesan until smooth.

   Time: PT10M

5. Combine Pasta, Sauce, and Chicken

   Add the cooked pasta and browned chicken to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce is too thick, thin with reserved pasta water or extra broth; if too thin, add a bit more Parmesan.

   Time: PT5M

6. Assemble the Bake

   Grease the 9x13‑inch casserole dish with a thin layer of oil. Spread half of the pasta‑chicken mixture in the dish. Sprinkle half of the mozzarella, Monterey Jack, and Parmesan blend over it. Add the remaining pasta mixture, then top with the remaining cheese blend. Scatter a few chicken pieces on top for visual appeal.

   Time: PT5M

7. Bake

   Place the casserole in a pre‑heated oven at 375°F and bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.

   Time: PT30M

   Temperature: 375°F

8. Finish and Serve

   Remove from oven, sprinkle chopped parsley over the top, slice, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g