Dump-and-Bake Cajun Chicken Pasta
With just 10 minutes of prep, you can serve an easy, one-dish dinner that your family will love! This creamy Dump-and-Bake Cajun Chicken Pasta is so fast because you don’t even have to boil the noodles!
After sharing my Dump-and-Bake Shrimp Ettouffee a couple of months ago, I was reminded of that delicious combination of flavors. Seriously, is there any better blend than bell peppers, onion, garlic, and tomatoes in a rich, creamy, and spicy sauce?!
Cajun Chicken Pasta is one of those meals that reminds me of American chain restaurants. I’m pretty sure that places like Chili’s, T.G.I. Friday’s, and Applebee’s all have their own version. It’s obviously a very popular dish, but it’s not something that I had ever thought to make at home on my own. Too complicated? Too many ingredients? Too time consuming?
Dump-and-Bake Cajun Chicken Pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 1 16 ounce package uncooked rotini pasta
- 1 22 ounce jar Alfredo sauce (about 2 ½ cups)
- 3 cups low sodium chicken broth
- 2 cups diced rotisserie chicken or other diced cooked chicken
- 1 15 ounce can petite diced tomatoes, not drained
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 cup finely chopped onion I use frozen diced onion as a shortcut
- 1 tablespoon Cajun or Creole seasoning
- 2 teaspoons minced garlic
- 1 cup shredded mozzarella or cheddar cheese
- Optional: fresh parsley and/or sliced green onion for garnish
Instructions
- Preheat oven to 425 degrees F.
- In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, undrained tomatoes, bell peppers, onion, Cajun seasoning, and minced garlic. Cover tightly with aluminum foil and bake for 35 minutes.
Full Recipes>>Dump-and-Bake Cajun Chicken Pasta