Cheesy Cajun Garlic Rotini

Cheesy Cajun Garlic Rotini is my go-to when I crave rich comfort food that comes together quickly. The blend of Cajun spice, tender chicken, and a creamy three-cheese sauce turns basic pantry staples into a meal that feels like a restaurant splurge. This one-pan dinner always satisfies even the hungriest crowd at my table.

I first made this for a family movie night when I only had chicken and pasta in the fridge and everyone still talks about that cheesy sauce.

Ingredients

• Chicken breast: gives lean protein and soaks up the Cajun spices well Look for firm fresh chicken without too much excess liquid
• Rotini pasta: holds thick sauces in its spirals You can swap with any short pasta but rotini catches every bit of cheese
• Olive oil: adds flavor depth and prevents sticking Go for extra virgin if you can
• Cajun seasoning: provides heat and smoky depth Make sure yours includes paprika and a mix of dried herbs
• Garlic powder and onion powder: boost savory aroma hunt for fresh jars for brightest flavor
• Salt and freshly ground black pepper to taste: adjust after combining everything so the cheese does not make it too salty
• Fresh garlic: adds a bold aromatic punch freshly minced makes a huge difference
• Unsalted butter: brings richness and helps saute the garlic
• Heavy cream: creates the silkiest sauce use real cream the texture is unbeatable
• Chicken broth: gives a hint of savory depth Choose low-sodium for more control
• Mozzarella cheese: melts beautifully and gives that stretchy cheesy pull Buy a block and shred it yourself if you can
• Parmesan cheese: adds nutty sharpness freshly grated has tons more flavor
• Cheddar cheese: brings tang and a bright color try sharp cheddar for extra zing
• Chopped fresh parsley: brightens the finish and adds color Look for stems that are crisp and leaves that are deep green

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil Add rotini pasta and cook until just al dente as pasta will cook more in the sauce Drain thoroughly and set aside so it does not get mushy

Season the Chicken:

In a bowl toss chicken pieces with Cajun seasoning garlic powder onion powder salt and pepper Make sure every piece is coated so seasoning sticks well

Brown the Chicken:

Heat olive oil in a large skillet over medium high Transfer seasoned chicken to the skillet Sauté stirring every couple minutes until the pieces are golden and cooked through usually about six to seven minutes Remove chicken and set aside for later

Sauté the Garlic:

Melt butter in the same skillet over medium heat Add minced garlic Stir constantly for one minute letting the garlic get fragrant but not letting it brown

Make the Cream Sauce:

Pour in the chicken broth and heavy cream Stir and turn up the heat slightly so the mixture simmers gently This blends the savory and creamy base together

Melt in the Cheese:

Drop in shredded mozzarella grated Parmesan and shredded cheddar Stir gently and patiently Let the cheeses melt into the cream and broth creating a smooth and rich sauce

Combine Everything:

Return cooked chicken and drained rotini pasta to your skillet Use tongs or a big spoon to toss everything so the pasta and chicken are totally coated in the cheesy Cajun garlic sauce

Simmer and Serve:

Keep the pan over low heat and let the mixture gently simmer for two or three minutes This helps flavors blend together Remove from heat Scatter with fresh parsley and serve while hot and creamy Add more cheese on top if you love it extra cheesy

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You Must Know

• High in protein and family friendly
• Bold flavor without overwhelming heat
• Reheats well for leftovers

Shredding mozzarella fresh always makes the cheese gooier and I remember the first time I tried sharp cheddar in the mix how it brought out a pop of flavor that took the whole dish up a notch My kids love swirling the pasta in every bit of that sauce

Storage Tips

Let the pasta cool before storing Pack leftovers in airtight containers and keep them in the fridge for up to three days When reheating add a splash of cream or milk and warm gently over low heat to keep the sauce smooth and prevent separating

Ingredient Substitutions

You can use penne or fusilli if rotini is not on hand Instead of chicken try shrimp or even sautéed mushrooms for a vegetarian twist Swap half and half for heavy cream for a lighter version but know the sauce will be a bit thinner

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Serving Suggestions

Serve with crusty bread or garlic toast to soak up extra sauce A crisp green salad balances the richness of the pasta For more heat sprinkle with red pepper flakes or add extra Cajun seasoning

Cultural and Historical Context

Cajun cuisine is known for its bold spices and comforting combinations originally from Louisiana This pasta twists the classic creamy chicken alfredo by bringing in the smoky and peppery kick of Cajun flavor inspired by both Southern and Italian American kitchens

Frequently Asked Questions

→ How spicy is the dish?

The level of heat depends on the Cajun seasoning used. You can adjust the amount to taste or choose a mild blend for a less spicy result.

→ Can I substitute another type of pasta?

Yes, penne, fusilli, or farfalle work well. Choose shapes that hold up to creamy sauces for best results.

→ What cheeses work best in this meal?

A combination of mozzarella, Parmesan, and cheddar provides meltiness and depth, but feel free to experiment with other melting cheeses.

→ How do I make the sauce extra creamy?

Use full-fat heavy cream, and melt cheeses slowly while stirring to prevent clumping and ensure a smooth finish.

→ Can I use pre-cooked chicken?

Yes, add pre-cooked chicken during the final toss with sauce and pasta to gently heat through without overcooking.