Dump-and-Bake Cajun Chicken Pasta

April 07, 2017

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!

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...
See the full directions on my site

Nutritions

Calories
586

Sodium
1004mg
41% DV

Fat
41g
63% DV

Protein
27g
54% DV

Carbs
25g
8% DV

Fiber
5g
23% DV