Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized chunks
- 12 oz rotini pasta
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 tbsp 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 the 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 the chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook chicken 6–7 minutes until browned and fully cooked. Remove from skillet and set aside.
- Melt butter in the same skillet. Add minced garlic and sauté 1 minute until fragrant. Pour in chicken broth and heavy cream, simmer gently.
- Stir in mozzarella, Parmesan, and cheddar until smooth and fully melted.
- Add cooked rotini and chicken back to the skillet. Toss to coat evenly. Simmer 2–3 minutes to meld flavors.
- Garnish with fresh parsley and extra cheese. Serve hot.
Notes
- For a vegetarian version, swap chicken with sautéed vegetables like bell peppers, zucchini, or mushrooms.
- Add more Cajun seasoning or red pepper flakes for extra heat.
- Substitute rotini with penne, farfalle, or fusilli.
- 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