why make this recipe
This dish is creamy, spicy, and easy to make. It comes together fast on a weeknight. The Cajun spice gives the chicken bold flavor. The garlic Parmesan sauce makes the pasta rich and smooth.
introduction
This recipe mixes seasoned chicken with rotini in a creamy garlic Parmesan sauce. It is hearty and comforting. If you like a light side, try this grilled chicken salad to go with it.
how to make Creamy Cajun Chicken Rotini with Garlic Parmesan Sauce
Ingredients :
- 1.25 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz rotini pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 oz cream cheese
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional, for extra creaminess)
- 1/2 tsp red pepper flakes (optional, for extra heat)
- 1/2 cup reserved pasta water (to adjust sauce consistency)
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
- A light sprinkle of Cajun seasoning (optional garnish)
Directions :
Step 1: Cook the Pasta – Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Chicken – Pat chicken strips dry and season with Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.
Step 3: Make the Garlic Parmesan Sauce – In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds). Add chicken broth and heavy cream, stirring to combine. Whisk in cream cheese until smooth, then stir in Parmesan and mozzarella until creamy. Add red pepper flakes if desired for heat.
Step 4: Combine Pasta & Chicken – Toss the cooked rotini in the sauce until fully coated. Return chicken to the skillet, folding it gently into the pasta. Add reserved pasta water to loosen sauce if needed.
Step 5: Serve & Garnish – Plate creamy Cajun rotini with chicken on top. Garnish with parsley, extra Parmesan, and a light dusting of Cajun seasoning.
how to serve Creamy Cajun Chicken Rotini with Garlic Parmesan Sauce
Serve warm on plates or in a large bowl. Add a green salad or steamed vegetables for color. Sprinkle fresh parsley and extra Parmesan on top. Serve with crusty bread to soak up the sauce.
how to store Creamy Cajun Chicken Rotini with Garlic Parmesan Sauce
Cool the dish to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. Do not freeze cream-heavy dishes; texture may change.
tips to make Creamy Cajun Chicken Rotini with Garlic Parmesan Sauce
- Pat the chicken dry so it browns well.
- Taste the sauce before serving and add salt or more Cajun seasoning if needed.
- Use fresh grated Parmesan for the best flavor.
- If the sauce is too thick, add reserved pasta water a little at a time.
- For other chicken ideas, check these chicken breast recipes.
variation (if any)
- Swap rotini for penne, fettuccine, or bowties.
- Use shrimp instead of chicken for a seafood twist.
- Make it lighter by using half-and-half instead of heavy cream (sauce will be thinner).
- Add bell peppers or mushrooms when sautéing garlic for more veg.
FAQs
Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken to the sauce at the end just to heat through.
Q: Is there a non-dairy option?
A: You can try full-fat coconut milk and a dairy-free cream cheese, but the taste will change.
Q: How spicy is this dish?
A: Mild to medium. Adjust Cajun seasoning and red pepper flakes to make it milder or hotter.
Q: Can I make this ahead?
A: You can cook the chicken and pasta separately and store. Combine and reheat in the sauce when ready to serve.
Conclusion
For a similar take and more ideas, see this Creamy Cajun Chicken Pasta – Plain Chicken: Creamy Cajun Chicken Pasta – Plain Chicken.
Creamy Cajun Chicken Rotini
Ingredients
Method
- Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Pat chicken strips dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
- Add chicken broth and heavy cream, stirring to combine.
- Whisk in cream cheese until smooth, then stir in Parmesan and mozzarella until creamy.
- Add red pepper flakes if desired for additional heat.
- Toss the cooked rotini in the sauce until fully coated.
- Return chicken to the skillet, folding it gently into the pasta.
- Add reserved pasta water to loosen sauce if needed.
- Plate creamy Cajun rotini with chicken on top.
- Garnish with parsley, extra Parmesan, and a light dusting of Cajun seasoning.