Description
A bold and creamy pasta dish combining seared Tuscan-style garlic chicken bites and tangy sun-dried tomatoes with a rich Cajun Alfredo sauce. This easy skillet recipe is indulgent and flavorful, ideal for weeknight dinners or comforting weekend meals.
Ingredients
1 lb chicken breast, cut into bite-sized pieces
12 oz rotini pasta
1/2 cup sun-dried tomatoes, sliced
1 cup heavy cream
4 garlic cloves, minced
1 cup grated Parmesan cheese
2 tsp Cajun seasoning
2 tbsp olive oil
2 tbsp butter
1/4 cup chopped fresh parsley
Salt to taste
Black pepper to taste
Instructions
1. Heat olive oil and butter in a skillet over medium-high heat.
2. Season chicken with salt, pepper, and Cajun seasoning.
3. Sear chicken for 6–8 minutes until golden and fully cooked. Remove and set aside.
4. In a pot, boil rotini pasta in salted water until al dente. Reserve 1/4 cup of pasta water and drain.
5. In the same skillet, melt a bit more butter, sauté garlic for 30 seconds until fragrant.
6. Pour in heavy cream, bring to a simmer, then add Parmesan and stir until smooth.
7. Add sun-dried tomatoes and the chicken back into the sauce. Simmer for 2–3 minutes.
8. Stir in the cooked rotini, toss to coat. Use pasta water to loosen sauce if needed.
9. Finish with fresh parsley and additional Parmesan. Serve warm.
Notes
For extra flavor, marinate the chicken in Cajun seasoning and garlic for 30 minutes before cooking.
Always reserve pasta water — it’s a secret weapon to fix too-thick sauces.
Use freshly grated Parmesan for the best melt and flavor in your Alfredo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Tuscan chicken pasta, Cajun Alfredo, sun-dried tomato pasta