Description
This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is a flavorful and comforting pasta dish that combines tender, spicy Cajun-seasoned chicken with a rich, creamy garlic mozzarella sauce. Perfect for a quick weeknight dinner, this recipe delivers a satisfying blend of gooey cheese, aromatic garlic, and perfectly cooked rotini pasta.
Ingredients
Scale
Pasta
- 12 oz rotini pasta
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon butter (for chicken)
Sauce
- 2 tablespoons butter (for sauce)
- 3 cloves garlic, minced
- 1 1/4 cups heavy cream
- 2 cups shredded mozzarella cheese
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (fresh or dried)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, according to package instructions. Drain the pasta and set it aside.
- Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with the Cajun seasoning to ensure a flavorful crust.
- Sear the chicken: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Place the chicken breasts in the skillet and cook for 5 to 6 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it into strips.
- Sauté the garlic: Reduce the skillet heat to medium. Melt 2 tablespoons of butter in the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Make the sauce: Pour in the heavy cream and gently bring it to a simmer. Gradually whisk in the shredded mozzarella cheese, stirring continuously until the sauce is smooth and all the cheese has melted.
- Toss pasta in sauce: Add the cooked rotini pasta to the skillet with the sauce. Toss well to coat every piece evenly. Let it simmer together for about 1 minute to meld the flavors.
- Serve: Plate the creamy Cajun pasta and top it with the sliced Cajun chicken. Garnish with chopped parsley and an optional additional sprinkle of Cajun seasoning for extra heat and flavor.
Notes
- For extra spice, add a pinch of cayenne pepper or extra Cajun seasoning to the sauce.
- If the sauce becomes too thick, thin it out with a splash of milk or more heavy cream.
- Make sure not to overcook the pasta; al dente texture works best with creamy sauces.
- Use fresh garlic for the best flavor, but garlic powder can be substituted in a pinch.
- Leftover chicken can be cooked ahead and added when ready to serve.
