Cheesy Cajun Garlic Chicken Rotini Skillet

Posted on February 23, 2026

introduction

Warm, cozy, and loaded with melty cheese, this Cheesy Cajun Garlic Chicken Rotini Skillet is the kind of weeknight dinner that pins — and gets made. It’s a one-skillet crowd-pleaser with bold Cajun flavor, creamy sauce, and quick cook time, perfect for busy families and meal prep nights. For another quick skillet-style chicken dinner idea, try this chicken Philly cheesesteak recipe that also pairs perfectly with a side salad.

Why You’ll Love This Cheesy Cajun Garlic Chicken Rotini Skillet:

Big, bold Cajun flavor without long prep.
Ready in about 30 minutes — ideal for busy weeknights.
One-skillet finish for easy cleanup.
Family-friendly and easy to adjust spice level.
Great for leftovers and meal prep.

Ingredients Needed :

Protein

1 pound Boneless Skinless Chicken Breasts (cut into bite-sized chunks)

Pasta

12 oz Rotini Pasta (can substitute with penne, farfalle, or fusilli)

Fats & Dairy

2 tablespoons Olive Oil (can replace with canola or vegetable oil)
1 tablespoon Butter (can substitute with olive oil for dairy-free)
1 cup Heavy Cream (light cream or coconut cream can be alternatives)

Spices & Seasonings

2 tablespoons Cajun Seasoning (substitute with a different spice mix for a milder taste)
1 teaspoon Garlic Powder (can use fresh minced garlic)
1/2 teaspoon Onion Powder (omit if unavailable)
Salt and Pepper (to taste)

Aromatics & Broth

4 cloves Garlic (minced)
1/2 cup Chicken Broth (vegetable broth can be used for vegetarian option)

Cheeses & Toppings

1 cup Mozzarella Cheese (shredded)
1/2 cup Parmesan Cheese (grated)
1/2 cup Cheddar Cheese (shredded) (reserve a little for topping)

Herbs

1/4 cup Fresh Parsley (chopped)

If you want a lighter, silky sauce base inspiration, check out this chicken velvet soup for ideas on creamier textures.

Step-by-Step Instructions :

Quick note: follow these steps for best results, and refer to a similar stovetop technique like the one used in this Salisbury-style skillet for pan-handling tips.

Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and brown chicken for 3–4 minutes per side until cooked through; remove and set aside.
In the same skillet, add butter and sauté minced garlic for 30–45 seconds until fragrant.
Add chicken broth and heavy cream, scraping up any browned bits; bring to a gentle simmer. Stir in cheeses (reserve a little cheddar for topping) until melted and smooth.
Meanwhile, cook rotini according to package directions until al dente; drain and add pasta to the skillet, tossing to coat evenly in the sauce.
Return chicken to the skillet, mix gently so chicken is warmed and coated. Sprinkle reserved cheddar and extra mozzarella on top, cover briefly until cheese melts.
Finish with chopped parsley and an extra pinch of Cajun seasoning for color and kick. Serve hot.

Serving Suggestions Cheesy Cajun Garlic Chicken Rotini Skillet

Serve with a crisp green salad (mixed greens, cherry tomatoes, lemon vinaigrette) to cut richness.
Steamed broccoli or roasted asparagus make a bright, healthy side.
Warm garlic bread or crusty rolls are perfect for scooping up extra sauce.
For a lighter meal, plate a smaller portion over roasted vegetables instead of pasta.

Tips for Success Cheesy Cajun Garlic Chicken Rotini Skillet

Pat the chicken dry before seasoning — a dry surface browns better and builds flavor.
Don’t overcook the pasta; aim for al dente since it will finish cooking in the sauce.
Use freshly grated Parmesan for the best melting and flavor (pre-grated can be grainy).
Adjust Cajun seasoning to taste; start with less if cooking for kids or spice-sensitive eaters.
If sauce is too thick, thin with a splash of reserved pasta water or an extra tablespoon of broth.
For extra flavor inspiration and comforting spice ideas, consider a bowl of spicy chicken noodle soup on a cold night.

variation (if any)

Vegetarian: Replace chicken with pan-seared tofu cubes or sautéed mushrooms and use vegetable broth.
Shrimp: Swap chicken for 1 pound peeled, deveined shrimp; cook shrimp 1–2 minutes per side until pink.
Dairy-free: Use coconut cream or light coconut milk and a dairy-free shredded cheese alternative.

FAQs

Q: Can I make this ahead for meal prep?
A: Yes — toss pasta and chicken with sauce, cool, and store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.

Q: How can I reduce the spice without losing flavor?
A: Cut the Cajun seasoning in half and add a teaspoon of smoked paprika for a smoky flavor without the heat. Finish with a squeeze of lemon to brighten the dish.

Q: Can I use a different pasta shape?
A: Absolutely — penne, farfalle, or fusilli all work well and hold the creamy sauce.

Q: Is there a gluten-free option?
A: Use gluten-free rotini and ensure your Cajun seasoning and broth are labeled gluten-free. Cook the pasta according to its package directions.

Q: How do I get a smoother sauce if it’s grainy?
A: Stir cheese in over low heat and melt slowly, or whisk in a tablespoon of cornstarch dissolved in cold broth before simmering to stabilize and smooth the sauce.