Ingredients
Scale
- 2 pounds chicken tenders, breast, or thighs
- 6 tablespoons butter
- ½ red onion, diced
- 10 cloves garlic, minced
- 2 crowns broccoli, broken into small florets
- 1 red bell pepper, diced
- 2 Roma tomatoes, diced
- 1 pound pasta (farfalle, penne, or any pasta of choice)
- 2 cups heavy whipping cream
- ⅓ cup chicken stock or broth
- 1 cup grated Parmesan cheese
- 3 cups shredded cheese, divided (Colby Jack, Cheddar, Pepper Jack, or a combination)
- Cajun seasoning, to taste
- Salt and black pepper, to taste
- Olive oil
Instructions
1. Prepping and Sautéing the Vegetables
- Preheat the oven to 375°F to ensure it is ready for baking later.
- Season the chicken with Cajun seasoning and let it sit at room temperature for about 20 minutes. This allows the seasoning to penetrate while the chicken loses its chill, ensuring even cooking.
- In a large, deep skillet over medium heat, melt 2 tablespoons of butter. Add 1 tablespoon of minced garlic and sauté until fragrant, about one minute.
- Add the diced red onion, bell pepper, and broccoli florets. Season with salt and black pepper, then sauté for 3 to 5 minutes until slightly browned but not fully cooked. Remove the vegetables from the skillet and set them aside in a large bowl.
2. Cooking the Chicken
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken and cook for about 3 minutes per side until golden brown.
- Add 1 tablespoon of butter and another spoonful of minced garlic to the pan, tossing the chicken in the butter and garlic for extra flavor.
- Transfer the chicken and pan juices to the bowl with the sautéed vegetables. Tent the bowl with foil to retain heat while the chicken rests for 5 to 10 minutes.
- Slice the chicken into bite-sized pieces and return it to the bowl.
3. Making the Creamy Cajun Sauce
- In the same skillet, melt 3 tablespoons of butter. Add the remaining minced garlic and sauté until fragrant.
- Stir in the diced Roma tomatoes and cook for 2 to 3 minutes until they soften. Lightly mash them with a fork to help release their juices into the sauce.
- Pour in the heavy whipping cream and chicken stock, stirring well to combine.
- Add Cajun seasoning, salt, black pepper, and grated Parmesan cheese. Bring the sauce to a gentle simmer, stirring occasionally until it thickens slightly.
4. Cooking the Pasta and Assembling the Dish
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain.
- Add the cooked pasta, sliced chicken, and sautéed vegetables to the skillet with the sauce. Toss everything together until well coated.
- Stir in half of the shredded cheese, allowing it to melt into the sauce for extra creaminess.
5. Baking to Perfection
- Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture to the dish, spreading it out evenly.
- Sprinkle the remaining shredded cheese over the top. For extra flavor, dust the top with a bit of Cajun seasoning or paprika.
- Bake uncovered for 15 to 20 minutes, or until the cheese is bubbly and slightly golden brown.
Notes
- How to Tell When Chicken is Cooked: Cut into the thickest piece; it should be white throughout with no pink. A meat thermometer should read 165°F.
- Preventing Overcooked Vegetables: Sautéing them briefly before baking helps retain some crunch. They will continue to cook in the oven, so avoid overcooking in the skillet.
- Balancing the Spice Level: Cajun seasoning varies in heat, so start with a small amount and taste before adding more. For a milder version, use smoked paprika instead.
- Achieving the Perfect Creamy Sauce: Simmering, rather than boiling, allows the sauce to thicken without separating. Stir continuously to prevent burning.
- Efficient Prep: Chop all vegetables and measure ingredients before starting to ensure a smooth cooking process.
- Prep Time: 20 minutes
- Cook Time: 15 minutes