Description

This Cheesy Cajun Garlic Chicken Rotini Skillet is a comforting and flavorful one-pan meal perfect for cozy nights. Tender bite-sized chicken breasts are seasoned with Cajun spices and sautéed, then combined with al dente rotini pasta in a rich, creamy garlic cheese sauce made with mozzarella, parmesan, and cheddar. Finished with fresh parsley, this skillet dinner is easy to prepare and delivers satisfying warmth and bold Cajun flavors in every bite.

Ingredients

Scale

Chicken and Seasoning

1 pound Boneless Skinless Chicken Breasts, cut into bite-sized chunks
2 tablespoons Cajun Seasoning
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Salt and Pepper, to taste

Pasta

12 oz Rotini Pasta (can substitute penne, farfalle, or fusilli)

Sauce

2 tablespoons Olive Oil (can replace with canola or vegetable oil)
4 cloves Garlic, minced
1 tablespoon Butter (can substitute with olive oil for dairy-free)
1 cup Heavy Cream (light cream or coconut cream alternatives)
1/2 cup Chicken Broth (vegetable broth for vegetarian option)
1 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
1/2 cup Cheddar Cheese, shredded

Garnish

1/4 cup Fresh Parsley, chopped

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta thoroughly and set aside.
Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the bite-sized chicken chunks with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add the seasoned chicken to the skillet and cook for 6–7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Prepare the Sauce: Reduce the skillet heat to medium. Melt 1 tablespoon of butter in the skillet and sauté 4 cloves of minced garlic for about 1 minute until fragrant, careful not to burn. Pour in 1/2 cup chicken broth and 1 cup heavy cream, stirring gently. Allow the mixture to simmer briefly.
Add the Cheeses: Stir in shredded mozzarella, grated parmesan, and shredded cheddar cheese into the simmering sauce. Continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy.
Combine Pasta and Chicken with Sauce: Return the cooked rotini pasta and browned chicken to the skillet with the cheese sauce. Toss gently to coat everything evenly. Let it simmer together for an additional 2–3 minutes to heat through and slightly thicken the sauce.
Serve and Garnish: Remove the skillet from heat. Garnish the dish with freshly chopped parsley. Serve hot, optionally adding extra cheese on top for more indulgence if desired.

Notes

You can substitute rotini with other short pasta shapes like penne, farfalle, or fusilli.
For a milder flavor, reduce the amount of Cajun seasoning or use a different spice blend.
Use light cream or coconut cream as alternatives to heavy cream for a lighter or dairy-free version.
Vegetable broth can be used instead of chicken broth to make this dish vegetarian-friendly (omit chicken or replace with a plant-based protein).
Butter can be replaced with olive oil for a dairy-free sauce base.
Ensure not to overcook the pasta to maintain a perfect al dente texture.
Adjust seasoning with salt and pepper according to taste preferences.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: cheesy chicken pasta, cajun chicken skillet, garlic chicken rotini, creamy pasta skillet, easy chicken dinner, one pan meal