Ingredients

The following ingredients have 8 Servings
  • 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)

Instruction

  • Preheat oven to 425F (220C).
  • In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, undrained tomatoes, bell peppers, onion, Cajun seasoning, and minced garlic. Cover tightly with aluminum foil and bake for 35 minutes.
  • Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Once pasta is al dente, sprinkle cheese over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
  • Garnish with parsley and sliced green onion, if desired.