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Cheesy Cajun Garlic Chicken Rotini Skillet with fresh herbs

Cheesy Cajun Garlic Chicken Rotini Skillet

A one-skillet dinner featuring bold Cajun flavors and creamy cheese, perfect for weeknight meals and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

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)
  • to taste Salt and Pepper
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)

Method
 

Preparation
  1. Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
  2. 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.
Cooking
  1. In the same skillet, add butter and sauté minced garlic for 30–45 seconds until fragrant.
  2. Add chicken broth and heavy cream, scraping up any browned bits; bring to a gentle simmer.
  3. Stir in cheeses (reserve a little cheddar for topping) until melted and smooth.
  4. Meanwhile, cook rotini according to package directions until al dente; drain and add pasta to the skillet, tossing to coat evenly in the sauce.
  5. Return chicken to the skillet, mix gently so chicken is warmed and coated.
  6. Sprinkle reserved cheddar and extra mozzarella on top, cover briefly until cheese melts.
  7. Finish with chopped parsley and an extra pinch of Cajun seasoning for color and kick.
  8. Serve hot.

Notes

Serve with a crisp green salad, steamed broccoli, or warm garlic bread. Adjust Cajun seasoning to taste based on your spice preference.