Cheesy Cajun Garlic Rotini

This cheesy Cajun garlic chicken rotini skillet transforms everyday ingredients into a restaurant-worthy meal in just 30 minutes. When my family craves comfort food with a kick, this one-pan wonder is my secret weapon that never disappoints.

I created this recipe during a particularly hectic week when I needed something quick but impressive. My teenagers now request this "fancy pasta" whenever friends come over, claiming it's better than their favorite restaurant version.

Ingredients

• Boneless skinless chicken breasts These stay tender and juicy when cut into even bite-sized chunks
• Rotini pasta The spiral shape holds the cheesy sauce perfectly in every bite
• Cajun seasoning The backbone of flavor. Look for one with smoked paprika and thyme for authenticity
• Garlic Both fresh minced and powder create layers of garlic flavor
• Heavy cream Creates the silky base for our sauce. Full-fat works best here
• Three cheese blend Mozzarella for stretch, Parmesan for depth, and cheddar for sharp flavor
• Chicken broth Adds savory depth to balance the richness of the cream
• Butter Use unsalted so you can control the saltiness of the final dish
• Fresh parsley Adds brightness and color to cut through the richness

Step-by-Step Instructions

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Add rotini and cook until just al dente, about 8 minutes or 1 minute less than package directions. The pasta will continue cooking in the sauce later. Reserve 1/2 cup pasta water before draining.

Season and cook chicken

While pasta cooks, toss chicken chunks with Cajun seasoning, garlic powder, onion powder, salt and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding. Cook undisturbed for 3 minutes until golden, then flip and cook another 3-4 minutes until cooked through. Remove to a plate.

Create the flavor base

Reduce heat to medium. Add butter to the same skillet, scraping up any browned bits from the chicken. These bits are flavor gold. Add minced garlic and cook for exactly 60 seconds until fragrant but not browned. Garlic burns easily and will turn bitter.

Build the sauce

Pour in chicken broth, using it to deglaze the pan by scraping up any remaining browned bits. Add heavy cream and bring to a gentle simmer. Do not boil or the cream may separate. Let the sauce reduce for about 3 minutes until slightly thickened.

Add the cheese magic

Reduce heat to low. Gradually add cheeses, stirring constantly in a figure-eight motion. Adding them slowly prevents clumping and creates a silky smooth sauce. If sauce is too thick, add a splash of reserved pasta water.

Combine and marry flavors

Return chicken to the skillet along with drained pasta. Gently fold everything together until pasta and chicken are thoroughly coated in sauce. Let simmer for 2-3 minutes on low heat, allowing the pasta to absorb some of the sauce and flavors to meld together.

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The three-cheese blend is really what makes this dish special. I discovered this combination after experimenting with countless variations. My grandmother always said good cheese makes all the difference, and after serving this at our last family reunion, even my picky uncle asked for seconds.

Storage and Reheating

This pasta stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen overnight. When reheating, add a splash of milk or cream and warm gently over medium-low heat, stirring frequently. The microwave works in a pinch, but can make the sauce separate slightly. If this happens, just give it a good stir.

Make It Your Own

Feel free to customize this recipe to suit your taste. Andouille sausage can replace chicken for authentic Cajun flavor. Vegetable additions like bell peppers, spinach, or cherry tomatoes work beautifully. For a lighter version, substitute half the cream with additional chicken broth and reduce the cheese by a third. The dish will be less rich but still delicious.

Serving Suggestions

Serve this hearty skillet with a simple side salad dressed with lemon vinaigrette to cut through the richness. A chunk of crusty garlic bread is perfect for sopping up extra sauce. For special occasions, a glass of unoaked Chardonnay or light Pinot Noir complements the creamy, spicy flavors beautifully.

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Frequently Asked Questions

→ How do I keep the chicken tender?

Cook the chicken over medium-high heat and avoid overcooking. Remove it from the skillet as soon as it's fully cooked to maintain its juiciness.

→ Can I use another type of pasta?

Yes, you can substitute rotini with penne, fusilli, or even shells. Just ensure the pasta is cooked al dente to hold the sauce well.

→ How can I adjust the spice level?

To increase heat, add more Cajun seasoning or a pinch of cayenne pepper. For a milder dish, reduce the Cajun seasoning or use a less spicy blend.

→ Can I make this dish ahead of time?

While the dish is best served fresh, you can prepare the components separately and reheat before serving. Avoid overcooking when reheating to maintain texture.

→ What can I use instead of heavy cream?

For a lighter version, substitute heavy cream with half-and-half or a milk-based roux. Keep in mind it may affect the richness of the sauce.

→ Can I add vegetables to this dish?

Yes, bell peppers, spinach, or mushrooms would complement this dish well. Sauté them along with the garlic before adding the sauce.