Introduction

This Cheesy Cajun Garlic Chicken Rotini Skillet is a flavorful and comforting one-pan meal that combines tender chicken, perfectly cooked pasta, and a rich, creamy cheese sauce with a spicy Cajun kick. It’s an easy recipe that’s sure to please anyone craving a satisfying dinner with bold flavors.

The dish shows one main layer of creamy pasta spirals in a pale yellow color, mixed evenly with pieces of cooked chicken that have a golden brown, slightly crispy texture with black pepper seasoning on top. Small bits of green herbs are sprinkled across the dish, adding a touch of fresh color. The creamy sauce lightly covers the pasta and chicken, giving it a glossy appearance. Everything is presented inside a shallow white bowl, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, cut into bite-sized chunks
12 oz rotini pasta
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
4 cloves garlic, minced
1 tablespoon butter
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain the pasta and set it aside.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Toss the chicken pieces with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add the seasoned chicken to the skillet and cook for 6 to 7 minutes until browned and fully cooked through. Remove the chicken from the skillet and set it aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, then bring the mixture to a gentle simmer.
Step 4: Stir in the mozzarella, Parmesan, and cheddar cheeses until they melt smoothly into the sauce. Add the cooked rotini pasta and chicken back into the skillet, tossing everything to coat evenly in the cheesy Cajun garlic sauce. Let the mixture simmer for 2 to 3 minutes to meld the flavors.
Step 5: Garnish with freshly chopped parsley and extra cheese if desired. Serve the dish hot and enjoy!

Tips & Variations

For extra spice, add a pinch of cayenne pepper or red pepper flakes alongside the Cajun seasoning.
If you prefer a lighter version, substitute half-and-half for the heavy cream.
Use rotisserie chicken to save time and simplify the cooking process.
Try swapping rotini for penne or fusilli if those are what you have on hand.
To add some veggies, stir in chopped bell peppers or spinach during the sauce simmering step.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens. Avoid microwaving if possible to maintain the creamy texture.

How to Serve

A close-up of a skillet filled with creamy fusilli pasta layered evenly at the bottom, coated in a rich, light yellow cheese sauce. On top, there are multiple pieces of golden-brown, slightly charred chicken with a crispy texture, spread out over the pasta. The dish is garnished with finely chopped green herbs and small bits of red pepper scattered all over, adding pops of green and red color. The skillet sits on a white marbled surface, and the overall presentation shows a warm, hearty dish with a creamy and crispy contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, fusilli, or farfalle will work well and hold the sauce nicely.

Is it possible to make this dish dairy-free?

You can substitute the heavy cream with coconut cream and use dairy-free cheese alternatives, although the flavor and texture will differ slightly from the original.