# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 small zucchini, sliced
07 - 1 small red onion, chopped
08 - 1 cup broccoli florets
09 - 2 cloves garlic, minced
→ Pasta
10 - 9 ounces penne or rigatoni
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1.5 cups whole milk
14 - 1 cup heavy cream
15 - 1 cup grated Parmesan cheese
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/4 teaspoon smoked paprika (optional)
→ Topping
19 - 1/2 cup shredded mozzarella cheese
20 - 1/4 cup grated Parmesan cheese
21 - 2 tablespoons chopped fresh parsley (for garnish)
# Method:
01 - Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with Cajun seasoning. In a large skillet, heat olive oil over medium-high heat. Add chicken and sear for 6 to 7 minutes on each side, until cooked through. Remove from skillet and let rest for 5 minutes before dicing into bite-sized pieces.
03 - Bring a large pot of salted water to a boil. Cook penne or rigatoni according to package instructions until al dente. Drain and set aside.
04 - In the same skillet, add additional oil as needed. Sauté diced red and yellow bell peppers, sliced zucchini, chopped red onion, broccoli florets, and minced garlic for 4 to 5 minutes, until just tender but vibrant. Remove from heat.
05 - In a saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually add whole milk and heavy cream, whisking constantly until the sauce is smooth and thickened, about 4 to 5 minutes. Stir in grated Parmesan cheese, salt, black pepper, and smoked paprika, mixing until incorporated.
06 - In a large mixing bowl, combine cooked pasta, diced chicken, sautéed vegetables, and Alfredo sauce. Toss until evenly coated and transfer mixture to prepared baking dish.
07 - Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top.
08 - Bake for 20 to 25 minutes, until the casserole is bubbling and the top is golden brown.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving.
