Creamy Cajun Chicken Alfredo Bake with Garlic Butter Crumbs
Spicy Southern Chicken Alfredo Casserole
Ingredients:
For the Pasta Bake:
12 oz penne pasta
2 tbsp olive oil
1½ lbs boneless, skinless chicken breasts, cubed
1 tbsp Cajun seasoning
Salt & pepper, to taste
3 cloves garlic, minced
2 cups heavy cream
1 cup milk
1½ cups grated Parmesan cheese
1½ cups shredded mozzarella cheese
1 tbsp fresh parsley, chopped (optional)
For the Garlic Butter Crumbs:
1 cup panko breadcrumbs
3 tbsp butter, melted
½ tsp garlic powder
½ tsp dried parsley
Directions:
Preheat oven to 375°F (190°C). Grease a 9×13” baking dish.
Cook penne pasta according to package directions; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add cubed chicken, season with Cajun seasoning, salt, and pepper. Cook until browned and cooked through (6–8 minutes). Remove and set aside.
In the same skillet, add garlic and sauté 30 seconds. Pour in heavy cream and milk, bringing it to a gentle simmer.
Stir in Parmesan and 1 cup mozzarella until melted and creamy. Season to taste.
Add the cooked pasta and chicken into the sauce. Stir until well coated. Transfer to the prepared baking dish.
Top with remaining ½ cup mozzarella.
Mix breadcrumbs with melted butter, garlic powder, and dried parsley. Sprinkle evenly over the top.
Bake uncovered for 20–25 minutes, or until golden and bubbly. Garnish with fresh parsley if desired. Serve hot!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal per serving | Servings: 6