Ingredients
Scale
- 12 oz rotini pasta
- 1½ lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook rotini pasta according to package directions until al dente. Drain and set aside.
- Toss chicken with Cajun seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 6–8 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in mozzarella and Parmesan until melted and sauce is smooth. Season with salt and pepper to taste.
- Add cooked rotini and chicken back into the skillet. Toss to coat evenly in the sauce.
- Garnish with parsley before serving, if desired.
Notes
- Use freshly grated Parmesan and mozzarella for the smoothest, richest sauce.
- Adjust Cajun seasoning to taste—add more for extra heat.
- Leftovers reheat well—add a splash of cream or milk to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-Italian