Baked Ziti Alfredo with Cajun Chicken


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.

baked ziti alfredo with cajun chicken
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
8 servings


  • 1 (16 ounce) package ziti pasta

  • 2 tablespoons olive oil

  • 4 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces

  • 2 tablespoons Cajun seasoning, or to taste

  • ½ teaspoon salt

  • 1 large green bell pepper, cut into bite-sized pieces

  • 1 large red bell pepper, cut into bite-sized pieces

  • 1 large onion, chopped

  • 4 cloves garlic, minced, divided

  • 6 medium Roma tomatoes, diced

  • 2 tablespoons butter

  • 1 tablespoon all-purpose flour, or more as needed

  • 1 ½ cups whole milk, or more to taste

  • ½ cup grated Parmesan cheese, or more to taste

  • salt and ground black pepper to taste

  • 1 ½ cups shredded mozzarella cheese


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.

Cook's Note:

You can use a 15-ounce can of diced tomatoes in place of Roma tomatoes, and light cream in place of milk.

Nutrition Facts (per serving)

484 Calories
15g Fat
53g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 484
% Daily Value *
Total Fat 15g 20%
Saturated Fat 7g 34%
Cholesterol 70mg 23%
Sodium 791mg 34%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 32g
Vitamin C 50mg 252%
Calcium 308mg 24%
Iron 3mg 16%
Potassium 584mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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