Craving something cozy, creamy, and just a little bit spicy? This Creamy Parmesan Rotini with Cajun Garlic Butter Chicken brings all the comfort of a pasta night with the bold flavor punch of smoky, seared chicken. The buttery Cajun-spiced crust on each chicken bite is irresistible when paired with the silky parmesan rotini sauce.

What makes this dish a standout isn’t just the richness of the cream sauce or the perfectly grilled chicken. It’s the contrast—between spice and cream, between seared and soft. Whether you’re feeding family or meal prepping for a flavorful week, this dish lands perfectly on both weeknight tables and special-occasion menus.

Preparation Phase & Tools to Use

Before diving in, having the right tools prepped makes this recipe seamless and stress-free.

Cast Iron Skillet or Grill Pan: Essential for searing the Cajun chicken. It holds heat well, ensuring a crisp, golden crust on the meat.
Large Pot: You’ll need this for boiling the rotini to al dente perfection.
Colander: For draining the pasta without losing its starchy goodness.
Saucepan: Ideal for crafting a smooth, creamy parmesan sauce that won’t scorch.
Tongs and Wooden Spoon: Tongs help flip chicken cleanly, while a wooden spoon ensures your cheese sauce doesn’t stick or burn.
Sharp Knife and Cutting Board: For prepping the chicken evenly, which helps with consistent cooking.

Ingredients for the Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Each ingredient in this dish plays a crucial role in balancing richness with spice and creaminess with texture.

Rotini Pasta: The spiral shape is perfect for catching every bit of the creamy parmesan sauce.
Boneless Skinless Chicken Thighs: Juicier and more flavorful than breasts, these hold up well to a Cajun sear.
Cajun Seasoning: Brings that deep smoky heat. You can adjust to your spice preference.
Garlic (Minced): A key aromatic that enhances the butter and brings out flavor in both chicken and sauce.
Unsalted Butter: Used to cook the chicken and create a rich garlic butter base.
Heavy Cream: The foundation of our creamy sauce.
Freshly Grated Parmesan Cheese: Melts beautifully into the sauce, adding sharpness and body.
Chicken Broth: Adds depth and keeps the sauce from being too thick.
Olive Oil: Helps achieve a beautiful crust on the chicken when seared.
Salt & Cracked Black Pepper: Essential for seasoning the dish to taste.
Fresh Parsley (optional): Adds a fresh finish and pop of color.

How To Make the Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry and coat them evenly with Cajun seasoning, salt, and pepper. Heat olive oil and a tablespoon of butter in a skillet over medium-high. Sear the chicken until golden brown and cooked through—about 4-5 minutes per side. Remove from the skillet and let it rest.

Step 2: Boil the Rotini

Bring a large pot of salted water to a boil. Cook rotini according to the package directions until al dente. Drain and set aside, reserving a bit of pasta water.

Step 3: Make the Creamy Parmesan Sauce

In a saucepan, melt the remaining butter over medium heat. Add the minced garlic and sauté for 1-2 minutes. Pour in the chicken broth and heavy cream, whisking to combine. Let it simmer gently, then stir in the parmesan until melted and smooth. Season with salt and pepper.

Step 4: Combine Pasta and Sauce

Add the drained rotini into the sauce, tossing to coat evenly. If needed, use reserved pasta water to loosen the sauce to your desired consistency.

Step 5: Slice Chicken and Assemble

Slice the rested chicken thighs into strips or bite-sized pieces. Plate the creamy rotini and top with generous portions of chicken. Garnish with chopped parsley.

How to Serve and Store Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Serve this pasta hot off the stove for the creamiest texture and boldest flavor. Pair it with a crisp green salad or roasted veggies to balance the richness. Garlic bread or a crusty baguette also makes a delicious sidekick.

For storing, place leftovers in an airtight container and refrigerate for up to 4 days. To reheat, add a splash of cream or milk to revive the sauce, and warm gently on the stove or microwave. For best texture, keep the chicken and pasta separate until reheating.

Frequently Asked Questions

How spicy is this dish?

The spice level is moderate. The Cajun seasoning adds a kick but the creamy parmesan sauce balances it out. You can always reduce the amount of Cajun seasoning to make it milder.

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work fine—just be careful not to overcook them so they stay juicy. You may need to adjust the searing time slightly.

What can I substitute for heavy cream?

You can use half-and-half or a mix of milk and cream cheese for a lighter version, though the sauce will be less rich.

Can I make this ahead of time?

Yes! The sauce and chicken can be made a day in advance and stored separately. Reheat gently and combine with freshly cooked pasta for best results.

What herbs go well as a garnish?

Fresh parsley is classic, but basil or thyme also adds a nice finish. Even a bit of lemon zest can brighten it up.

Can I freeze leftovers?

Cream-based sauces don’t freeze particularly well as they can separate upon thawing. It’s best enjoyed fresh or stored short-term in the fridge.

Want More Creamy Chicken Pasta Ideas?

You might also like the Garlic Butter Chicken Balls with Creamy Parmesan Pasta, a playful twist with bite-sized chicken. Or check out the Creamy Cajun Chicken Pasta if you want to dial up the spice with a penne base.

For a beefy spin, the Beef and Rotini in Garlic Parmesan Sauce leans rich and savory. And if you’re in the mood for something hands-off, the Crockpot Cheesy Chicken Spaghetti keeps things creamy and easy.

Looking for more cream-based comfort? Try the Best Baked Cream Cheese Spaghetti for that oven-finished cheesy crust.

Pin and Tell Me How Yours Turned Out

You can save this to your comfort food boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add mushrooms? Swap the rotini for penne? Leave a comment below. I’m always curious how others plate it.

And for more daily recipe inspiration, come hang out with me on Pinterest @LadyPlate.

Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

A comforting fusion of creamy parmesan rotini and boldly seasoned Cajun garlic butter chicken. Perfectly seared chicken thighs rest over spiraled pasta enveloped in a rich garlic parmesan cream sauce. Balanced with spice and creaminess, this dish is a weeknight favorite or a special weekend treat.

Instructions

1. Pat chicken thighs dry and season with Cajun seasoning, salt, and pepper.

2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and let rest.

3. Boil rotini in salted water until al dente. Drain, reserving a bit of pasta water.

4. In a saucepan, melt remaining butter. Add minced garlic and sauté 1–2 minutes.

5. Stir in chicken broth and heavy cream. Simmer, then add parmesan and stir until smooth.

6. Toss cooked rotini into the sauce. Loosen with pasta water if needed.

7. Slice chicken and serve over creamy pasta. Garnish with fresh parsley.