Cheesy Cajun Garlic Chicken Rotini Skillet for Comforting Nights

Create a flavorful Cheesy Cajun Garlic Chicken Rotini Skillet in under 30 minutes for a comforting dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Cajun

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Pasta

2 pieces Chicken Breasts Can substitute with chicken thighs for richer flavor.
8 ounces Rotini Pasta Can replace with penne, farfalle, or fusilli.

For the Cooking Base

2 tablespoons Olive Oil Essential for cooking chicken and enhancing flavors.
2 tablespoons Cajun Seasoning Adjust based on heat preference.
1 teaspoon Garlic Powder Fresh garlic can be substituted.
1 teaspoon Onion Powder Omit if simpler flavor desired.
to taste Salt
to taste Pepper

For the Creamy Sauce

2 tablespoons Butter Can substitute margarine or dairy-free alternatives.
1 cup Heavy Cream Light cream or coconut milk can be used.
1 cup Chicken Broth Vegetable broth for vegetarian version.

For the Cheesy Goodness

1 cup Mozzarella Cheese Gouda or Monterey Jack can be used as alternatives.
0.5 cup Parmesan Cheese Grated Pecorino Romano can also be used.
0.5 cup Cheddar Cheese Any melty cheese will complement the dish.

For Garnish

to taste Fresh Parsley Can substitute with chives or cilantro.

Equipment

large pot
large skillet
Colander

Method

Step‑by‑Step Instructions

Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season chicken breasts with Cajun seasoning, salt, and pepper. Cook for about 6-7 minutes on each side until golden brown. Remove and let rest before slicing.
Reduce heat to medium-low and add 2 tablespoons of butter. Once melted, add 1 teaspoon of garlic powder and sauté for about 30 seconds. Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring well. Simmer for 2-3 minutes until thickened.
Stir in 1 cup of shredded mozzarella, ½ cup of grated Parmesan, and ½ cup of shredded cheddar into the creamy sauce until melted and smooth.
Return the cooked rotini and sliced chicken to the skillet, tossing gently to coat in the cheesy sauce. Simmer for an additional 2-3 minutes to meld flavors.
Remove from heat and garnish with chopped fresh parsley. Serve hot, optionally with garlic bread.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUCalcium: 300mgIron: 2mg

Notes

This dish is best enjoyed fresh; store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!