Instructions
Step 1: Preheat oven to 375°F (190°C). Cook pasta according to package directions; drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned. Add sausage slices and cook an additional 2–3 minutes.
Step 3: Stir in chopped peppers, onion, and garlic. Cook until vegetables are soft, about 5 minutes.
Step 4: Season with Cajun seasoning, paprika, salt, and pepper. Stir in diced tomatoes and cook for 2 minutes.
Step 5: Add heavy cream and bring to a gentle simmer. Stir in shredded cheese and Parmesan until melted and creamy.
Step 6: Add cooked pasta to the skillet and toss to coat evenly. Transfer everything to a greased 9×13-inch baking dish.
Step 7: Bake uncovered for 15–20 minutes, or until bubbly and golden on top. Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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