Baked Ziti Alfredo with Cajun Chicken

Ingredients

• 1 package ziti pasta , 16 ounce
• 2 tablespoons olive oil
• 4 skinless , 5 ounce
• 2 tablespoons Cajun seasoning , or to taste
• 0.5 teaspoons 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
• 1.5 cups whole milk , or more to taste
• 0.5 cups grated Parmesan cheese , or more to taste
• salt and ground black pepper to taste
• 1.5 cups shredded mozzarella cheese

Instructions

1. 1

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

2. 2

   Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.

3. 3

   While ziti is cooking, heat olive oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Sauté 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. 4

   Meanwhile, melt butter in a medium saucepan over medium heat. Add remaining garlic and sauté until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in milk and bring to a gentle boil. Stir in Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.

5. 5

   Add cooked ziti to chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over pasta mixture and top with mozzarella cheese.

6. 6

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