Creamy Cajun Chicken Rotini Pasta
Creamy Cajun Chicken Rotini Pasta combines smoky seared chicken, spiral pasta, garlic, mozzarella, and a silky cream sauce with adjustable heat. It is a dependable 40-minute dinner for busy evenings or casual guests.
Equipment
- Large Pot
- Colander
- 12-inch skillet
- Tongs
- Box grater
- Wooden spoon or silicone spatula
Ingredients
- 1 lb rotini pasta Cooked al dente
- 1.5 lbs chicken breast Boneless, skinless, sliced into strips
- 2 tbsp Cajun seasoning Use a blend containing smoked paprika
- 1 tbsp neutral oil For high-heat searing
- 2 cups heavy cream Full fat
- 2 cups mozzarella cheese Freshly shredded
- 3 tbsp unsalted butter Divided
- 2 cloves garlic Minced
- 1/4 cup fresh parsley Finely chopped for garnish
- 1 tsp red pepper flakes Adjust to taste
Instructions
- Cook the rotini until al dente according to package directions, reserve one cup of pasta water, and drain without rinsing.
- Pat the chicken strips dry and coat them evenly with the Cajun seasoning.
- Heat the neutral oil and one tablespoon butter in a 12-inch skillet over medium-high heat.
- Sear the chicken in batches until browned and the thickest pieces reach 165°F / 74°C, then transfer to a plate.
- Reduce the heat, melt the remaining butter, and cook the minced garlic for about thirty seconds until fragrant.
- Pour in the heavy cream, scrape up the browned bits, and simmer gently for three to four minutes.
- Turn the heat to low and stir in the mozzarella gradually until the sauce is smooth.
- Fold in the rotini, cooked chicken, and red pepper flakes, loosening with reserved pasta water as needed.
- Warm for one to two minutes, garnish with parsley, and serve while the sauce is creamy.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for up to three days.
Reheating: Warm gently over low heat with a splash of water, stirring often, until the chicken reaches 165°F / 74°C.
Best Tips: Sear the chicken in batches and melt freshly shredded mozzarella gradually over low heat.
Variations: Use boneless chicken thighs, mild Cajun seasoning, or add sautéed bell peppers, spinach, or mushrooms.
Freezing: Freeze for up to one month only if needed; the cream sauce may separate slightly after thawing.
Sauce Tips: Reserve pasta water and add it in small amounts to loosen the sauce without making it watery.