Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- 12 oz rotini pasta
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook rotini pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Toss chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook 6–7 minutes until browned and cooked through. Remove and set aside.
- Melt butter in the same skillet, sauté minced garlic for 1 minute. Add chicken broth and heavy cream; bring to gentle simmer.
- Stir in mozzarella, Parmesan, and cheddar cheeses until smooth.
- Add cooked rotini and chicken back into skillet. Toss to coat and simmer 2–3 minutes.
- Garnish with parsley and extra cheese if desired. Serve hot.
Notes
- Vegetarian option: replace chicken with sautéed vegetables like bell peppers, zucchini, or mushrooms.
- Adjust Cajun seasoning or add red pepper flakes for more heat.
- Substitute rotini with penne, farfalle, or fusilli if preferred.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk or chicken broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free