Description
This recipe brings together juicy Tuscan-style garlic chicken bites with a rich and creamy sun-dried tomato Cajun Alfredo sauce tossed with rotini pasta. It’s a satisfying, restaurant-quality meal you can whip up at home—perfect for weeknight dinners or weekend indulgence.
Ingredients
2 large boneless skinless chicken breasts
10 oz rotini pasta
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
4 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 tablespoon Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped parsley (optional)
Instructions
1. Cut chicken breasts into bite-sized chunks. Toss with olive oil, Cajun seasoning, salt, and pepper.
2. Heat a skillet over medium-high heat and sear chicken pieces until golden and cooked through. Set aside.
3. In a large pot, boil rotini in salted water until al dente. Drain and reserve ½ cup pasta water.
4. In a medium saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
5. Stir in heavy cream, sun-dried tomatoes, and Cajun seasoning. Simmer for 2–3 minutes.
6. Add Parmesan cheese and stir until the sauce is creamy and smooth.
7. Toss in the cooked pasta and stir to coat. Add pasta water as needed to loosen the sauce.
8. Plate the pasta, top with seared chicken, and garnish with parsley if desired.
Notes
Searing the chicken in a hot pan gives the best flavor—don’t overcrowd the skillet.
Use freshly grated Parmesan for a smooth sauce; pre-grated can clump.
Cajun heat levels vary by brand—start with less and adjust to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion (Italian/Cajun)
Nutrition
- Serving Size: 1 plate
- Calories: 690 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg
Keywords: creamy chicken pasta, Cajun Alfredo, Tuscan chicken