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?
The great benefit of making your own Cajun Chicken Pasta at home, though, is that you can completely control the ingredients. You can use whole wheat pasta, you can add more (or less) garlic, you can load it with extra veggies, and you can make it as spicy (or as mild) as you like!
That’s why I was so excited when I figured out how to make this amazing meal accessible for weeknight dinners. With my favorite Dump-and-Bake method, I’m able to pull together a family-friendly one-dish meal that offers maximum flavor for minimum effort!
At the end of the day, we’re all just looking for simple meal solutions that make dinnertime quick, easy, and delicious. With a variety of nutritious vegetables and plenty of protein, this stress-free supper minimizes chaos at the end of the day so that you can take a deep breath, focus on what matters most, and enjoy a homemade dinner with your loved ones!
Dump-and-Bake Cajun Chicken Pasta
- 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
- 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.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Once pasta is al dente, sprinkle cheese over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with parsley and sliced green onion, if desired.
Cooking for Two? You can easily cut the ingredients by 1/4 to get two small servings of the pasta dish. For instance, just use 4 ounces of uncooked pasta, 6 ounces of Alfredo sauce, 3/4 cup of chicken broth, 1/2 cup diced chicken, etc. Bake in a small dish (about 5 x 6-inches) if you have one, or divide into two single-serve dishes. The cooking time will be slightly shorter, but not by much so keep an eye on it!