Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne or rotini pasta
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 cup heavy cream or milk
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook pasta in salted water until al dente, then drain and set aside.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Season chicken with Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper.
- Add chicken to skillet and cook until browned, about 7-8 minutes.
- Stir in diced tomatoes with chilies, simmer briefly.
- Pour in heavy cream or milk, cook 2-3 minutes until sauce thickens.
- Preheat oven to 375°F (190°C).
- Combine cooked pasta, chicken with sauce, and half of cheeses in a large bowl.
- Transfer mixture to a greased baking dish, top with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden, broil briefly for extra crispiness.
- Garnish with fresh parsley and serve hot.
Notes
- Adjust cayenne pepper for desired spice level.
- Can be prepared ahead and refrigerated; bake before serving.
- Use other pasta shapes like shells or ziti for variation.
- Top with extra cheese or herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Louisiana
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
