Introduction

This Cheesy Cajun Garlic Chicken Rotini Skillet delivers a perfect balance of creamy, cheesy goodness with a spicy kick from Cajun seasoning. It’s quick and easy to prepare, coming together in one skillet for minimal cleanup. This dish is a comforting and flavorful meal that’s sure to please the whole family.

The image shows a close-up of a pasta dish featuring rotini pasta cooked to a soft texture with a creamy sauce coating each piece, giving them a light off-white color. Mixed evenly throughout the pasta are browned, grilled chicken chunks with a slightly crispy exterior, displaying golden brown and darker charred spots. Small green herb bits are scattered on the chicken and pasta, adding hints of color contrast. The dish is presented in a simple style with no visible garnishes or sides, all 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 and set aside.

Step 2: Heat 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 chicken to the skillet and cook for 6–7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 3: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, then bring to a gentle simmer.

Step 4: Stir in the mozzarella, Parmesan, and cheddar cheeses until the sauce is smooth and the cheeses are fully melted.

Step 5: Return the cooked chicken and rotini pasta to the skillet. Toss everything to coat evenly in the cheesy Cajun garlic sauce. Let it simmer for 2–3 minutes to meld the flavors.

Step 6: Garnish with fresh chopped parsley and extra cheese if desired. Serve the dish hot.

Tips & Variations

Use penne or fusilli if rotini isn’t available; either pasta holds sauce well.

For extra heat, add a pinch of cayenne pepper or some crushed red pepper flakes along with the seasoning.

Swap the heavy cream for half-and-half for a lighter sauce, but the sauce will be less rich.

To make it gluten-free, substitute the rotini with your favorite gluten-free pasta.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can substitute or add cheeses like Monterey Jack, Gouda, or even Pepper Jack for a different flavor profile. Just be sure to use cheeses that melt well for the best texture.

Is it okay to cook the chicken fully before adding it to the sauce?

Absolutely. Cooking the chicken separately ensures it’s properly browned and fully cooked, which adds great flavor and texture before combining with the sauce and pasta.