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Creamy Cajun Chicken Alfredo Bake with Rich Flavor

A close-up of a square serving of Creamy Cajun Chicken Alfredo Bake with a golden, melted cheese topping.
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A baked pasta casserole featuring tender chicken coated in a rich, deeply flavored Cajun Alfredo sauce, finished in the oven until bubbly.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 3 tablespoons Cajun seasoning blend (divided)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1.5 cups freshly grated Parmesan cheese, divided
  • 1/2 cup cream cheese, cubed
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the fettuccine according to package directions until al dente. Drain the pasta and set it aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and toss them with 2 tablespoons of the Cajun seasoning. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  6. Gradually whisk in the heavy cream, milk, and chicken broth until the mixture is smooth. Bring the sauce to a gentle simmer.
  7. Reduce the heat to low. Stir in the cream cheese until it melts completely. Add 1 cup of the Parmesan cheese and the remaining 1 tablespoon of Cajun seasoning. Stir until the sauce is smooth and thick. Taste and add salt if needed.
  8. Fold the cooked chicken and the drained pasta into the Alfredo sauce until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. Sprinkle the remaining 1/2 cup of Parmesan cheese and the mozzarella cheese over the top.
  11. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
  12. Garnish with fresh parsley before serving.

Notes

  • For deeper flavor, use a high-quality, aged Parmesan cheese.
  • If you prefer more heat, increase the amount of Cajun seasoning used on the chicken.
  • You can roast the garlic first instead of mincing it raw for a sweeter, milder garlic flavor in the sauce.

Nutrition

Find it online: https://spoonswirl.com/creamy-cajun-chicken-alfredo-bake-rich-flavor/