Cheesy Cajun Garlic Rotini Skillet (Printer-Friendly Version)

Tender chicken, Cajun seasonings, and spiral pasta meld in a creamy garlic cheese sauce—all in one skillet.

# Ingredients Needed:

→ Protein

01 - 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 12 ounces dry rotini pasta

→ Oils and Fats

03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons unsalted butter

→ Seasonings

05 - 1.5 tablespoons Cajun seasoning
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 0.75 teaspoon kosher salt, plus more to taste
09 - 0.5 teaspoon freshly ground black pepper

→ Sauce Ingredients

10 - 4 garlic cloves, minced
11 - 1.25 cups heavy cream
12 - 0.75 cup low-sodium chicken broth

→ Cheeses

13 - 1 cup shredded mozzarella cheese
14 - 0.5 cup freshly grated Parmesan cheese
15 - 0.75 cup shredded sharp cheddar cheese

→ Herbs

16 - 3 tablespoons chopped fresh flat-leaf parsley, plus more for serving

# Step-by-Step Directions:

01 - Toss diced chicken breasts with Cajun seasoning, garlic powder, onion powder, salt, and pepper in a large mixing bowl until evenly coated.
02 - Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sauté for 5–7 minutes, turning until all sides are caramelized and cooked through. Transfer chicken to a plate and set aside.
03 - Bring a large pot of salted water to a rolling boil. Add rotini and cook until al dente according to package instructions. Reserve 0.5 cup of cooking water, then drain pasta.
04 - In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté for 1 minute, stirring frequently to prevent burning.
05 - Pour in heavy cream and chicken broth. Scrape the bottom of the skillet to deglaze, then bring to a gentle simmer. Gradually add mozzarella, Parmesan, and cheddar, stirring constantly until melted into a smooth, creamy sauce.
06 - Add drained rotini to the cheese sauce. Gently fold to coat all pasta thoroughly. If the sauce is too thick, loosen with reserved pasta water as needed.
07 - Return cooked chicken to the skillet. Stir over low heat until everything is heated through and well combined. Check seasoning and adjust if necessary. Garnish with chopped parsley and serve immediately.

# Helpful Hints:

01 - Make-ahead friendly—flavors improve with overnight storage. Adjust Cajun seasoning for desired heat level. Reserve some pasta water to adjust sauce texture before serving.
02 - Store leftovers in an airtight container in the refrigerator for up to three days. For best results, reheat gently with a splash of milk or broth.
03 - Shred cheeses fresh for optimal melting and a smooth sauce.

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