Description
Seared Cajun-spiced chicken bites meet creamy garlic herb Alfredo-coated rotini in this zesty comfort dish. A lively twist of lemon balances the richness, making it a perfect weeknight dinner or crowd-pleasing platter.
Ingredients
2 boneless skinless chicken breasts
1 tablespoon Cajun seasoning
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
8 ounces rotini pasta
1 cup heavy cream
2 cloves garlic, minced
2 tablespoons butter
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil
Instructions
1. Toss chicken cubes in Cajun seasoning, lemon juice, lemon zest, and olive oil. Let marinate for 10–15 minutes.
2. Heat a skillet over medium-high heat. Add 1 tablespoon butter and sear the chicken until golden and cooked through, about 6–8 minutes. Remove and set aside.
3. Boil rotini in salted water until al dente. Reserve 1/2 cup of the pasta water and drain.
4. In the same skillet, melt the remaining butter. Add garlic and cook until fragrant. Pour in the heavy cream, whisk until it simmers, then stir in Parmesan until smooth.
5. Add pasta to the sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce. Top with cooked chicken and chopped parsley. Serve hot with extra Parmesan if desired.
Notes
Don’t skip the lemon zest—it lifts the entire dish.
Use freshly grated Parmesan for a smoother Alfredo texture.
To avoid clumping, add the pasta to the sauce while both are still hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 120mg
Keywords: Cajun chicken, Alfredo pasta, weeknight dinner