Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta

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Craving something indulgent and savory with a hint of spice? Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta might just be your next dinner obsession. This dish brings together bold Cajun-spiced chicken, seared to golden perfection, and tender rotini pasta smothered in a luxuriously creamy parmesan sauce. Each bite delivers a smoky, garlicky kick balanced by rich, cheesy comfort.

It’s the kind of meal that feels like a warm hug but packs enough flavor to keep things exciting. Perfect for weeknight dinners or when you want to impress without spending hours in the kitchen, this combo is fast, filling, and full of personality. Whether you’re into creamy pasta or spicy chicken, this recipe hits both cravings head-on.

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Preparation Phase & Tools to Use

To pull off Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta seamlessly, having the right tools makes all the difference:

• Large Skillet or Cast Iron Pan: Essential for searing the chicken. A cast iron pan retains heat and gives a gorgeous crust to your chicken pieces.
• Medium Saucepan: For boiling the rotini pasta to al dente perfection.
• Strainer or Colander: To quickly drain pasta without overcooking it.
• Wooden Spoon or Silicone Spatula: Helps with stirring the creamy sauce gently to avoid sticking or burning.
• Meat Thermometer (optional): Useful to ensure the chicken is cooked through at 165°F.

With these basic kitchen tools, you’re setting yourself up for success and smooth prep from sear to stir.

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Ingredients for the Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta

Every ingredient in this dish is doing heavy lifting when it comes to flavor and texture:

• Chicken Breast (boneless, skinless): A lean, protein-rich base that soaks up the Cajun spices beautifully.
• Rotini Pasta: The twists trap the creamy sauce, ensuring every bite is packed with flavor.
• Heavy Cream: Forms the luxurious base of the parmesan sauce, giving it that signature richness.
• Parmesan Cheese (freshly grated): Adds sharp, nutty flavor and thickens the sauce naturally.
• Cajun Seasoning: Brings smoky heat and depth to the chicken.
• Garlic (minced): A must for both the butter sauce and depth in the creamy pasta.
• Butter: Melds with garlic to create a silky, aromatic base for cooking the chicken.
• Olive Oil: Helps sear the chicken and enhances flavor.
• Salt & Black Pepper: For overall seasoning and balance.
• Parsley (optional, for garnish): Adds a fresh, herbal finish.

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How To Make the Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta

Step 1: Season and Sear the Chicken

Pat the chicken dry and cut into bite-sized chunks. Season generously with Cajun seasoning, salt, and pepper. In a hot skillet with a mix of olive oil and butter, sear the chicken until golden and cooked through, about 6–8 minutes. Remove and set aside.

Step 2: Boil the Rotini

In a medium saucepan, cook rotini pasta in salted boiling water according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

Step 3: Build the Creamy Parmesan Sauce

In the same skillet used for the chicken, lower the heat and add butter and minced garlic. Once fragrant, pour in heavy cream and bring to a gentle simmer. Stir in the grated parmesan gradually until it melts into a creamy sauce. Add a splash of pasta water to adjust the consistency if needed.

Step 4: Combine Pasta and Sauce

Add the drained rotini to the skillet and toss well to coat every twist in the creamy sauce. Let it cook together for a couple of minutes to absorb the flavor.

Step 5: Reintroduce the Chicken

Return the seared Cajun chicken to the skillet and gently fold it in. Let everything warm through together for 1–2 minutes. Garnish with chopped parsley if using.

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Serving and Storing Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta

Serve this dish fresh off the stove while the parmesan sauce is still velvety and warm. It’s perfect plated family-style on a large platter or individually portioned with a sprinkle of fresh parsley and extra parmesan on top. Pair it with garlic bread or a crisp green salad to round out the meal.

For storing, let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, use a stovetop over medium-low heat with a splash of milk or cream to revive the sauce’s creamy texture. Avoid microwaving on high, as it may separate the sauce.

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Frequently Asked Questions

What if I don’t have Cajun seasoning?

You can make your own using paprika, garlic powder, onion powder, cayenne, oregano, thyme, and a pinch of salt. Adjust heat levels to your taste.

Can I substitute the pasta type?

Absolutely. Rotini is great for trapping sauce, but penne, fusilli, or even fettuccine work just as well.

How can I make this less spicy?

Use a milder Cajun blend or reduce the seasoning amount. Adding more cream also tones down heat.

Can I use pre-cooked chicken?

Yes, but add it at the final step just to warm through. You’ll miss the seared crust, though, which adds flavor.

Is there a dairy-free version?

Swap the heavy cream with full-fat coconut milk and use a dairy-free parmesan alternative. Flavor will shift slightly but still be rich and delicious.

Can I freeze this dish?

It’s best fresh, but you can freeze it in portions for up to 1 month. Note: the creamy sauce may separate slightly upon thawing.

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Want More Chicken Pasta Dinner Ideas?

You might also like the Creamy Cajun Chicken Pasta if you want to keep riding the Cajun wave with a slightly different creamy twist. For a crowd-pleaser that layers flavor, try the Buffalo Chicken Lasagna Recipe — it’s bold, saucy, and hearty.

Looking for more pasta-forward inspiration? The Delicious Beef Bowtie Pasta brings a savory contrast, while the Garlic Butter Chicken Balls with Creamy Parmesan Pasta mirrors this recipe’s creamy appeal with a playful twist.

Or, venture slightly outside pasta with Easy Cajun Chicken Alfredo with Broccoli—a well-balanced, veggie-packed meal that shares a similar spice profile.

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If you try this dish, I’d love to know how it worked out. Did you add mushrooms? Try a different pasta shape? Drop your take in the comments. I read every single one!

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