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This creamy cheesy Cajun garlic chicken rotini skillet is pure comfort food for busy nights when you need dinner to check every box—one pan minimal cleanup and plenty of bold flavor. Juicy chicken meets tender pasta in a rich Cajun-spiced cheese sauce that will have everyone coming back for seconds.
My family raves about this every time I make it and the leftovers are just as delicious the next day. It has quickly become our most-requested skillet pasta when friends drop in unexpectedly.
Ingredients
- Boneless skinless chicken breasts: brings juicy protein without fuss try to choose organic or antibiotic-free chicken for the best texture
- Rotini pasta: the spiral shape is perfect for catching all the cheesy sauce use a good quality durum wheat pasta for optimal bite
- Olive oil: adds richness to the sauté and helps seasoning stick look for extra virgin for best flavor
- Cajun seasoning: delivers smoky heat and depth grab one with a short ingredient list for clean spice
- Garlic powder and onion powder: round out the flavor and build the Cajun backbone choose fresh jars for best potency
- Salt and pepper: seasons everything simply be sure to taste as you go
- Fresh garlic: essential for the sauce use plump cloves for maximum aroma and flavor
- Butter: contributes creaminess and a silky sauce finish use unsalted to control seasoning
- Heavy cream: creates the luscious sauce base pick a high-fat cream for richness
- Chicken broth: balances the cream and helps everything meld together choose low-sodium so your dish is not too salty
- Mozzarella cheese: brings that creamy dreamy melt always shred your own for smoothest sauce
- Parmesan cheese: deepens the umami go for a wedge and grate fresh for extra nutty flavor
- Cheddar cheese: adds sharpness and tang a medium or sharp variety works best
- Fresh parsley: gives a pop of color and freshness flat-leaf is more tender than curly parsley
Step-by-Step Instructions
- Prepare the Chicken:
- Cut the chicken breasts into bite-sized pieces and toss evenly with Cajun seasoning garlic powder onion powder salt and pepper. Make sure every piece is well coated for maximum flavor.
- Brown the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for about five to seven minutes turning so all sides are caramelized and browned. Once the chicken is cooked through and golden transfer it to a plate and set aside.
- Build the Saucy Flavor Base:
- In the same skillet melt butter and add the minced garlic. Cook for one minute over medium heat stirring constantly so the garlic does not burn. This releases the garlic aroma and infuses the butter.
- Make the Creamy Cheese Sauce:
- Pour in the heavy cream and chicken broth. Stir well scraping up any browned bits from the skillet bottom for extra flavor. Let it come to a gentle simmer then add mozzarella Parmesan and cheddar cheeses. Stir slowly until everything melts into a smooth velvety sauce.
- Cook the Pasta:
- Meanwhile bring a large pot of salted water to a boil and cook rotini according to package directions. Reserve about half a cup of pasta water before draining to help loosen the sauce later if needed.
- Combine Pasta and Sauce:
- Add the cooked rotini to the skillet with cheese sauce. Toss gently to coat every spiral in the creamy mixture. If the sauce feels too thick stir in splashes of reserved pasta water until you reach your desired consistency.
- Finish with Chicken and Garnish:
- Return the cooked chicken to the skillet. Mix everything together over low heat until the chicken is hot and the flavors are combined. Check the seasoning and adjust if needed. Sprinkle with chopped fresh parsley just before serving for a bright finish.
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You Must Know
My favorite part is how the sauce clings to every twist of rotini capturing cheesy Cajun flavor in each bite. The best memory is my dad pretending to “taste test” the sauce three times before letting anyone else grab a plate.
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Storage Tips
This skillet pasta keeps well in an airtight container in the fridge for up to three days. For reheating splash in a little milk or broth and warm gently over low heat to restore creaminess. Freezing is an option but the sauce may separate a little so stir well after thawing and reheat slowly for best texture.
Ingredient Substitutions
You can swap rotini for penne or fusilli. Ground chicken or turkey works if you are out of breast meat. If you prefer a lighter sauce use half and half instead of heavy cream. Monterey Jack or Gruyère can stand in for mozzarella or add smoky provolone for more depth.
Serving Suggestions
Add a crisp green salad or garlicky broccolini on the side for balance. Warm breadsticks or garlic toast are perfect for mopping up extra sauce. For a bigger crowd simply double all ingredients and use a Dutch oven.
Cultural historical context
This dish blends Southern US flavors with classic Italian comfort food. Cajun seasoning bursts with history and soul from Louisiana cuisine while the skillet pasta tradition hails from Italian-American family tables. Cream cheese sauces are a go-to in busy home kitchens because they are indulgent fast and crowd-pleasing all at once.
Recipe FAQs
- → Can I substitute the chicken with another protein?
Yes, you can use shrimp, turkey, or even plant-based alternatives. Just adjust cook time to ensure your protein is fully cooked and pairs well with Cajun spices.
- → What type of pasta works best for this dish?
Rotini holds the creamy sauce well, but penne, fusilli, or rigatoni are great alternatives if you don't have rotini on hand.
- → How can I adjust the spiciness level?
Reduce Cajun seasoning for milder flavor, or add a pinch of cayenne for extra heat. Taste and adjust before serving.
- → Is it possible to make this dish ahead of time?
Yes! Prepare the components ahead and combine just before serving. Reheat gently with a splash of cream or broth to retain creaminess.
- → Can I use pre-cooked chicken?
Absolutely. Add chopped pre-cooked chicken after preparing the sauce, then warm through before serving to keep it moist and flavorful.