Cajun Chicken Thigh Pasta Bake
A hearty meal-prep pasta bake with Cajun-seasoned chicken thighs, bell peppers, tomatoes, and a light creamy sauce. It reheats well and offers a bold, Southern-inspired flavor that contrasts with rice bowls and roasted vegetables.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 1 servings
Ingredients
- 80 g Bell Pepper
- 6 g Cajun seasoning
- 120 g Chicken broth
- 180 g Chicken thigh
- 120 g Diced tomatoes
- 4 g Fresh parsley
- 6 g Garlic
- 40 g Light Cream
- 25 g Mozzarella cheese
- 10 g Olive oil
- 60 g Onion
- 90 g Pasta
Instructions
- Preheat the oven to 200°C. Bring a pot of salted water to a boil and cook the pasta until just under al dente, then drain.
- Cut the chicken thighs into bite-sized pieces and season them with Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned and nearly cooked through, then transfer to a plate.
- In the same skillet, cook the onion and bell pepper until softened. Add the garlic and cook briefly until fragrant.
- Stir in the diced tomatoes, chicken broth, and light cream. Simmer for a few minutes, then return the chicken to the skillet.
- Mix the pasta into the sauce, then transfer everything to a baking dish and top with mozzarella cheese.
- Bake until bubbly and lightly golden on top. Let cool slightly, then finish with chopped parsley before portioning.