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–+ servings

Cajun Chicken Rotini

Discover the creamy, cheesy delight of Cajun Garlic Chicken Rotini, inspired by New Orleans. Perfect for cozy nights and special occasions, this easy recipe is a crowd-pleaser with its rich, velvety sauce and spicy kick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lbs boneless, skinless chicken breasts, cut into thick bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • q.s. Salt and black pepper, to taste
  • 12 oz rotini pasta
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 6 oz Velveeta cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp Cajun seasoning for the sauce
  • q.s. Chopped parsley for garnish (optional)

Equipment

  • Large pot for boiling pasta
  • Large skillet for searing chicken and making the sauce
  • Whisk or spatula for stirring
  • Measuring cups and spoons
  • Knife and cutting board for prepping ingredients

Method
 

  1. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain and set aside.
  2. While the pasta cooks, season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and butter. Add the chicken pieces and sear for about 4-5 minutes per side until golden-brown and fully cooked. Remove the chicken from the pan and set aside.
  3. In the same skillet, lower the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in the heavy cream and milk, stirring to combine. Add the Velveeta cubes and stir until fully melted and smooth. Stir in the mozzarella and Parmesan cheeses until the sauce is thick and creamy. Add 1 tsp Cajun seasoning and a splash of reserved pasta water if needed to loosen the sauce.
  5. Add the cooked rotini into the sauce and toss to coat. Return the seared chicken to the pan or plate it separately. Garnish with chopped parsley and serve hot.

Nutrition

Calories: 640kcalCarbohydrates: 60gProtein: 34gFat: 30gSaturated Fat: 18gCholesterol: 130mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 2mgCalcium: 40mgIron: 10mg

Notes

For added flavor, marinate the chicken in Cajun seasoning for at least 30 minutes before cooking. To customize, add sun-dried tomatoes or spinach for extra nutrition. For creaminess, add a splash of white wine to the sauce. Leftovers can be stored in an airtight container for up to 3-4 days. Reheat with a splash of milk to maintain texture.
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