Description
Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce blends spicy Cajun-seasoned chicken with tender rotini pasta, all coated in a velvety mozzarella and Parmesan Alfredo sauce. A comforting and flavorful one-skillet pasta dish that’s perfect for weeknights or casual entertaining.
Ingredients
2 chicken breasts, sliced
8 oz rotini pasta
1 cup shredded mozzarella cheese
1 cup heavy cream
½ cup grated Parmesan cheese
1 ½ tbsp Cajun seasoning
3 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Instructions
1. Season the chicken with Cajun seasoning, salt, and pepper.
2. Heat olive oil in a large skillet and sear chicken until golden brown and fully cooked. Set aside.
3. In a large pot, cook rotini in salted boiling water until al dente. Drain and reserve ¼ cup of pasta water.
4. In a saucepan, melt butter and sauté garlic until fragrant.
5. Pour in the heavy cream and bring it to a light simmer.
6. Lower heat and gradually stir in mozzarella and Parmesan cheese until melted and smooth.
7. Add cooked pasta and chicken to the sauce and toss to coat evenly.
8. Use reserved pasta water to adjust consistency if needed.
9. Serve immediately, garnished with parsley or green onions.
Notes
Use freshly grated cheese for a smoother sauce—pre-shredded cheeses may clump.
Don’t overcook the pasta; al dente ensures it holds up well in the creamy sauce.
For added depth, deglaze the skillet with a splash of white wine before starting the Alfredo base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
Keywords: creamy, Cajun chicken, Alfredo, pasta