Cajun Chicken Alfredo Bake

Ingredients

• 12 oz penne or rigatoni
• 3 cups cooked chicken, shredded or diced
• 2 cups Alfredo sauce
• 1 1/2 tbsp Cajun seasoning
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 red bell pepper, diced
• 3 green onions, sliced
• 1 tbsp butter or oil

Instructions

1. Heat oven to 375°F. Cook pasta in salted water until 1 minute shy of al dente, then drain; it will finish in the oven.
2. Warm butter or oil in a skillet over medium heat. Sauté the bell pepper for 3–4 minutes, then stir in chicken and Cajun seasoning until the chicken is coated and warmed through.
3. Combine pasta, Cajun chicken, Alfredo sauce, half the mozzarella, and half the Parmesan in a large bowl or the baking dish. Add a splash of pasta water or milk if the sauce feels too thick.
4. Spread in a greased 9x13-inch baking dish. Top with the remaining mozzarella and Parmesan.
5. Bake uncovered for 18–22 minutes until bubbling around the edges. Broil 1–2 minutes for a browned top, then rest 5 minutes before topping with green onions and serving.

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