Creamy Cajun Chicken Alfredo Bake with Garlic Butter Crumbs

Instructions:
Step 1: Preheat oven to 375°F (190°C). Cook pasta according to package directions. Drain and set aside.

Step 2: Season chicken with Cajun seasoning. In a skillet over medium heat, add olive oil and cook chicken until browned and cooked through, about 5-6 minutes per side. Let rest, then slice.

Step 3: In the same skillet, melt 2 tbsp butter and sauté garlic until fragrant. Add heavy cream and milk, bringing it to a gentle simmer.

Step 4: Stir in mozzarella and Parmesan until melted and smooth. Season with salt and pepper.

Step 5: Toss cooked pasta in the sauce, then pour into a greased baking dish. Top with sliced chicken.

Step 6: In a small bowl, combine panko breadcrumbs with 1 tbsp melted butter and a pinch of garlic. Sprinkle over the top.

Step 7: Bake for 15-20 minutes, or until top is golden and bubbly. Garnish with parsley if desired.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring in between. For best texture, avoid overcooking during reheating.