Cheesy Cajun Garlic Chicken Rotini Skillet
A one skillet pasta with seared Cajun chicken, garlic, and a three cheese cream sauce.
Equipment
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts cut into bite size pieces
- 12 oz rotini pasta
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning adjust for heat
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- 5 cloves garlic minced
- 1 tbsp unsalted butter
- 1 cup heavy cream
- ½ cup low sodium chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Boil the pasta. Cook the rotini in salted water until al dente, then drain.
- Sear the chicken. Toss the chicken with the Cajun seasoning, garlic powder, onion powder, and pepper. Cook in the hot oil for 8 to 9 minutes until browned and 165 degrees F inside, then move it to a plate.
- Start the sauce. Melt the butter in the same skillet, cook the garlic for 1 minute, then pour in the broth and cream and simmer.
- Melt the cheese. Reduce the heat and stir in the mozzarella, Parmesan, and cheddar until smooth.
- Combine. Return the pasta and chicken to the pan and simmer 2 to 3 minutes, then top with parsley.
Notes
Substitutions: Use half and half for a lighter sauce, or swap the rotini for penne or shells.
Tips: Cut the chicken into even pieces so it cooks at the same pace.
Storage: Refrigerate leftovers up to 3 days and reheat to 165 degrees F. Do not freeze, since the cream sauce turns grainy.
Nutrition does not include the optional parsley.