Dump-and-Bake Cajun Chicken Pasta Recipe


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


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