Go Back
–+ servings
Cheesy Cajun Garlic Chicken Rotini Skillet

Cheesy Cajun Garlic Chicken Rotini Skillet for Comforting Nights

A heartwarming one-pan meal featuring tender chicken, rotini, and a creamy Cajun sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Substitute with chicken thighs for more depth.
  • 2 tablespoons Olive Oil Essential for sautéing the chicken.
For the Pasta
  • 8 ounces Rotini Pasta Can swap for penne, farfalle, or fusilli.
For the Seasoning
  • 1 tablespoon Cajun Seasoning Feel free to increase for more heat.
  • 1 teaspoon Garlic Powder Consider fresh garlic for an extra punch.
  • 1 teaspoon Onion Powder Adds subtle sweetness.
  • to taste Salt and Pepper Taste as you go.
For the Sauce
  • 2 tablespoons Butter Adds richness and creaminess.
  • 2 cloves Garlic (Minced) Don't skimp on this!
  • 1 cup Heavy Cream Substitute with light cream or dairy-free options.
  • 1 cup Chicken Broth Use low sodium for a healthier option.
For the Cheesy Goodness
  • 1 cup Mozzarella Cheese Contributes meltiness and creaminess.
  • 1/2 cup Parmesan Cheese Fresh grated works best.
  • 1/2 cup Cheddar Cheese Can be swapped with Gouda or Gruyère.
For the Finishing Touch
  • to taste Fresh Parsley A pop of color and freshness.

Equipment

  • Large Pot
  • Large skillet
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente for 8-10 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat, season chicken with spices, and sauté for 6-7 minutes until cooked through. Remove and let rest.
  3. In the same skillet, reduce heat, melt butter, add minced garlic, sauté for 1 minute, and then add chicken broth and heavy cream. Simmer and stir in cheeses until melted.
  4. Return sliced chicken to the skillet with drained rotini and toss to coat with the sauce. Simmer for an additional 2-3 minutes.
  5. Garnish with parsley and additional cheese if desired. Serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat with a splash of broth for creaminess.

Tried this recipe?

Let us know how it was!