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Cheesy Cajun Garlic Chicken Rotini Skillet

Cheesy Cajun Garlic Chicken Rotini Skillet for Cozy Nights

This Cheesy Cajun Garlic Chicken Rotini Skillet is a quick, one-pan dinner that combines tender chicken and flavorful pasta with a creamy Cajun sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Can swap in chicken thighs for more flavor.
For the Pasta
  • 8 ounces Rotini Pasta Penne or fusilli can be used as alternatives.
For Cooking
  • 1 tablespoon Olive Oil Vegetable oil can be substituted.
For Spice & Flavor
  • 1 tablespoon Cajun Seasoning Adjust to taste for spiciness.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Onion Powder Fresh onions can be sautéed for extra flavor.
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 1 tablespoon Butter Use olive oil for a dairy-free option.
  • 1 cup Heavy Cream Substitute with light cream or dairy-free alternatives.
  • 1 cup Chicken Broth Vegetable broth can be used for a vegetarian version.
For the Cheese
  • 1 cup Shredded Mozzarella Cheese Gouda or Monterey Jack are great substitutes.
  • 1/2 cup Grated Parmesan Cheese Adjust based on preference.
  • 1/2 cup Shredded Cheddar Cheese Can swap for other melting cheeses.
For Garnish
  • to taste Fresh Parsley Other herbs like basil can be used.

Equipment

  • large pot
  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Once cooked, drain the pasta and set it aside.
  2. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the boneless, skinless chicken breasts with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Sauté the chicken for 6–7 minutes or until browned and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken and set aside.
  3. In the same skillet, add a tablespoon of butter and reduce the heat to medium. Once melted, add minced garlic, sautéing for about 1 minute. Pour in the chicken broth and heavy cream, stirring gently. Bring to a simmer and gradually add mozzarella, Parmesan, and cheddar cheeses, stirring until smooth and creamy.
  4. Return the cooked rotini and sautéed chicken to the skillet with the creamy sauce. Toss together until well coated. Allow to simmer for another 2-3 minutes to meld flavors.
  5. Garnish with fresh parsley before serving hot.

Nutrition

Serving: 1bowlCalories: 620kcalCarbohydrates: 45gProtein: 34gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 135mgSodium: 860mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 450mgIron: 3mg

Notes

Cook pasta al dente to absorb sauce without becoming mushy. Season chicken well to enhance flavor. For leftovers, add milk or broth when reheating for creaminess.

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