Description
This Louisiana Chicken Pasta Bake recipe is a delicious and comforting dish inspired by the Cheesecake Factory’s popular pasta. It features cajun-spiced chicken, creamy alfredo sauce, flavorful veggies, and layers of gooey cheese, all baked to bubbly perfection.
Ingredients
Chicken:
- 2 lbs chicken tenders, breast or thighs
Veggies:
- 6 tbsp butter
- 1/2 red onion, diced
- 10 cloves garlic
- 2 crowns broccoli, broken into small florets
- 1 red bell pepper, diced
- 2 roma tomatoes, diced
Pasta:
- 1 lb pasta, farfelle penne or any pasta of your choice
Sauce:
- 2 cups heavy whipping cream
- 1/3 cup chicken stock/broth
- 1 cup parmesan, grated
Cheese:
- 3 cups shredded cheese, divided colby jack, cheddar, pepperjack
- cajun seasoning
- salt and pepper to taste
- olive oil
Instructions
- Prep & Saute Veggies: Preheat oven to 375 degrees. Season chicken with cajun seasoning. Saute garlic, onion, broccoli, and bell pepper. Set veggies aside.
- Cook Chicken: Cook chicken in olive oil and butter. Slice chicken after resting.
- Make the Sauce: Saute garlic, add tomatoes, cream, stock, cajun seasoning, salt, pepper, and parmesan. Simmer until thickened. Cook pasta al dente.
- Toss & Bake: Combine pasta, chicken, veggies, and half of the cheese. Transfer to baking dish, top with remaining cheese, and bake until bubbly.
Notes
- To reheat pasta, add a splash of chicken stock, cream, and butter to each bowl and microwave for 2 minutes, stirring halfway through.
- Serve with breadsticks or Texas toast and a salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 165mg