To me this is the ultimate comfort food. The spiciness of the chicken is complemented by the smooth creaminess of the Alfredo sauce. Delicious with a nice glass of white wine.
Ingredients
- ziti pasta: 1 pack (16 ounce pack)
- olive oil: 2 Tbsp
- skinless, boneless chicken breasts: 4 piece (5 ounce, cut into bite-size pieces)
- Cajun seasoning: 2 Tbsp (to taste)
- salt: 0.5 tsp
- green bell pepper: 1 piece (cut into bite-size pieces)
- red bell pepper: 1 piece (cut into bite-size pieces)
- onion: 1 piece (chopped)
- garlic: 4 clove (minced, divided)
- medium Roma tomatoes: 6 piece (diced)
- butter: 2 Tbsp
- all-purpose flour: 1 Tbsp (or more if needed)
- ½ cups whole milk: 1 piece (to taste)
- Parmesan cheese: 0.5 cup (to taste, grated)
- salt and ground black pepper: (to taste)
- ½ cups shredded mozzarella cheese: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
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While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
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Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
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Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
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Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.
