Southern Cajun Italian Twist Chicken Bake
Get ready to tantalize your taste buds with the Southern Cajun Italian Twist Chicken Bake—a fusion dish that ties the bold, smoky flavors of Cajun seasoning with the comforting richness of Italian cuisine. Tender, golden-seared chicken breasts are seasoned to perfection with a zesty Cajun spice rub, then layered atop al dente penne pasta coated in a luscious marinara and cream sauce. The dish is further elevated with sautéed bell peppers, onions, and garlic, adding a vibrant burst of color and flavor. Blanketed in melted mozzarella and Parmesan cheese, this hearty bake is finished with a sprinkle of fresh parsley for a bright, aromatic garnish. Perfect for family dinners or special gatherings, this recipe delivers a satisfying combination of spice, creaminess, and cheesy goodness in every bite. With just 20 minutes of prep and simple steps, it’s an irresistible crowd-pleaser that everyone will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 cups penne pasta
- 2 cups marinara sauce
- 0.5 cups heavy cream
- 1 cup Parmesan cheese, shredded
- 1.5 cups mozzarella cheese, shredded
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of olive oil or cooking spray.
Cook the penne pasta according to the package instructions. Drain and set aside.
In a small bowl, mix Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper to make a dry rub.
Rub the chicken breasts with olive oil and coat them evenly with the Cajun dry rub. Set aside.
In a large skillet over medium heat, sauté the diced red and green bell peppers, onion, and minced garlic in 1 tablespoon of olive oil until softened, about 5-7 minutes. Remove the mixture from the skillet and set aside.
In the same skillet, sear the chicken breasts for about 2 minutes on each side until golden brown (they do not need to be fully cooked). Remove from the skillet and set aside.
In a large mixing bowl, combine the marinara sauce, heavy cream, 1/2 cup of Parmesan cheese, and the cooked veggies. Stir the mixture until well combined.
Spread the cooked penne pasta evenly in the prepared baking dish, then pour the marinara-cream mixture over it, making sure the pasta is well coated.
Place the seared chicken breasts on top of the pasta and sauce mixture.
Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 10487 mg | 456% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.3 g | ||
| Protein | 326.0 g | 652% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2759 mg | 212% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3323 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
