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This Cheesy Cajun Garlic Chicken Rotini Skillet brings big flavor with barely any work. The chicken gets cooked up with punchy Cajun spices and browned just right, then mixed into soft pasta all wrapped in a dreamy triple-cheese sauce. After a long day, I always reach for this because it’s fast and totally comforting.
My crew can’t get enough of how cozy and tasty this is. The first night I cooked it up, those Cajun and garlic smells had everyone crowding into the kitchen. Now, they ask for it all the time—it’s a keeper in our house.
Tasty Ingredients
- Fresh parsley: gives a lift of color and bright flavor at the very end. Snip it just before you’re ready to eat.
- Cheddar cheese: makes things sharp with that classic bite and adds a pop of color.
- Parmesan cheese: adds salty kick and bold flavor—grate it yourself for real impact.
- Mozzarella cheese: brings gooey goodness and mellow cheese vibes. Grating it fresh makes for the smoothest melt.
- Chicken broth: helps thin out the sauce and gives a little salty, meaty depth. Use low sodium if you want to keep control of saltiness.
- Heavy cream: makes the sauce crazy smooth. Skip the additives if you can.
- Butter: gives richness plus a bit of gloss to the sauce.
- Fresh garlic cloves: bring real pop—choose plump ones without bruises for max flavor.
- Salt and pepper: the basics for tasty balance in each bite.
- Garlic powder and onion powder: these crank up the savory flavors in the chicken. Fresh powders without clumps work best.
- Cajun seasoning: gives that classic warmth and a touch of heat—grab a spice blend with natural ingredients for the best results.
- Olive oil: starts things off right and helps get the perfect sear on your chicken.
- Rotini pasta: those corkscrews catch every bit of sauce. Durum wheat makes for a chewy, hearty bite.
- Boneless skinless chicken breasts: lean, juicy protein—pick the freshest you can find without any extras added.
Easy Directions
- Finish and Mix Everything:
- Bring the rotini and your cooked chicken back to the pan. Stir everything gently to cover it in all that cheesy, Cajun-spiked goodness. Let it get nice and warm for a few minutes to lock in the flavors.
- Add the Cheese:
- Stir in cheddar, Parmesan, and mozzarella slowly—let each bit melt before adding more so you get a dreamy, lump-free sauce.
- Simmer the Sauce:
- Pour in chicken broth and heavy cream. Give it a good stir and let it bubble softly until it thickens a touch.
- Start Your Garlic Base:
- In the same pan, melt down the butter, then toss in minced garlic. Keep stirring for about a minute—you want it smelling amazing but not brown.
- Cook Your Chicken:
- Drop chicken pieces into hot olive oil, letting each bite get golden on every side and fully cooked—about six to seven minutes. Move the chicken out of the pan so it stays juicy.
- Flavor the Meat:
- Coat the chicken with Cajun seasoning, garlic powder, onion powder, plus some salt and pepper so it tastes good all the way through.
- Boil the Pasta:
- Get your rotini cooking in salted water until it feels just right—tender with a tiny bite. Strain it and set it off to the side until you’re ready for it.
- Top It Off and Serve:
- Scatters lots of parsley over the top and eat while it’s hot. Throw some extra cheese on there if you want to go all in.
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I’m obsessed with the cheesy sauce part. Honestly, back when I first tried making this, my husband kept sneaking spoonfuls straight from the skillet. I had to stash a portion just to make sure there would be enough left to serve!
Storage Help
Before storing, let the skillet cool all the way down. Keep any extra in a sealed container in the fridge for as long as three days. Warm it up quickly in a pan with a little chicken broth so the sauce stays smooth. Freezing isn’t great since the sauce might split.
Subbing Ingredients
No rotini? Try penne or fusilli—they’re just as good at catching sauce. Out of cheddar? Monterey Jack will mellow things, or smoked gouda brings extra flavor. For something lighter, use half and half instead of cream but your sauce won’t be quite as thick.
Serving Ideas
Balance it with a big bowl of greens or some simply steamed broccoli. Garlic bread is the best for scooping up any sauce that’s left. For extra Cajun flair, dust a little more seasoning over the top before digging in.
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Fun Background
Cajun spice mixes started in Louisiana, made by clever French Acadian folks who mixed up local herbs and seasonings to create that tasty, bold flavor. Skillet pastas like this are straight-up modern comfort food that echo southern flavors with easy cleanup. I love how it nods to the South but still fits perfectly on a busy weeknight menu.
Common Recipe Questions
- → I want less heat. What should I do?
Just use a lighter hand with the Cajun seasoning or go for a milder mix. Also, don’t add extra black pepper to keep things gentle.
- → Can I swap out the pasta?
Definitely! Try penne, farfalle, or fusilli—they all catch the cheesy sauce just as well as rotini.
- → What if I’m out of mozzarella or cheddar?
No worries—Monterey Jack, provolone, or gouda melt down really smoothly and taste great in the sauce.
- → Can I cook this ahead and save it for later?
Yep! You can make it ahead and just warm it back up with a splash of broth or cream over low heat when you’re ready.
- → How should I keep leftovers fresh?
Pop leftovers into a sealed container and slide it into the fridge for up to three days. Just be sure to reheat well before eating.