Description

A comforting and flavorful Cheesy Cajun Garlic Chicken Rotini Skillet featuring tender bite-sized chicken breasts seasoned with bold Cajun spices, mixed with al dente rotini pasta and smothered in a rich, creamy three-cheese sauce infused with garlic and butter. This one-pan skillet dinner is quick to prepare, perfect for cozy nights and easily customizable with alternative pasta shapes or dairy substitutes.

Ingredients

Scale

Protein & Pasta

1 pound Boneless Skinless Chicken Breasts, cut into bite-sized chunks
12 oz Rotini Pasta (can substitute with penne, farfalle, or fusilli)

Seasonings & Oils

2 tablespoons Olive Oil (can replace with canola or vegetable oil)
2 tablespoons Cajun Seasoning (substitute with a different spice mix for a milder taste)
1 teaspoon Garlic Powder (can use fresh minced garlic)
1/2 teaspoon Onion Powder (omit if unavailable)
Salt and Pepper, to taste

Garlic & Fat

4 cloves Garlic, minced
1 tablespoon Butter (can substitute with olive oil for dairy-free)

Liquids & Dairy

1 cup Heavy Cream (light cream or coconut cream can be alternatives)
1/2 cup Chicken Broth (vegetable broth can be used for vegetarian option)
1 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
1/2 cup Cheddar Cheese, shredded

Garnish

1/4 cup Fresh Parsley, chopped

Instructions

Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, approximately 8–10 minutes. Drain well and set aside.
Season and Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 6–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Garlic and Prepare Sauce: Reduce the heat to medium in the same skillet. Melt 1 tablespoon of butter and sauté the minced garlic cloves for about 1 minute until fragrant but not browned. Pour in 1/2 cup of chicken broth and 1 cup of heavy cream, stirring gently to combine. Allow the mixture to simmer briefly.
Add Cheese to Sauce: Stir in the shredded mozzarella, grated parmesan, and cheddar cheese until fully melted and the sauce is smooth and creamy.
Combine Pasta and Chicken with Sauce: Return the cooked rotini and browned chicken to the skillet. Toss gently to coat everything evenly with the cheese sauce. Continue to simmer for an additional 2–3 minutes to heat through and allow the sauce to thicken slightly.
Finish and Serve: Remove the skillet from heat. Garnish with chopped fresh parsley and serve hot. Optionally, add extra cheese on top if desired.

Notes

To make this recipe dairy-free, substitute butter with olive oil and use coconut cream instead of heavy cream.
For a vegetarian version, replace chicken with firm tofu or vegetables and use vegetable broth.
You can swap rotini pasta with penne, farfalle, or fusilli based on preference or availability.
Adjust Cajun seasoning to taste for a milder or spicier flavor.
Fresh garlic can be used instead of garlic powder for a more intense garlic flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: Cheesy Cajun Chicken Skillet, Garlic Chicken Pasta, Creamy Rotini Dinner, One-Pan Cajun Chicken, Easy Weeknight Dinner