Cajun Garlic Chicken Rotini (Printable Version)
# What You'll Need:
→ Main
01 -
Season with salt and black pepper as much as you like
02 -
1/2 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
2 tablespoons Cajun spice mix
05 -
2 tablespoons olive oil
06 -
12 ounces rotini pasta
07 -
2 chicken breasts, skin off and bones out, chopped into small bites
→ Sauce
08 -
1/2 cup chicken stock
09 -
1 cup heavy cream
10 -
1 tablespoon butter
11 -
4 garlic cloves, finely chopped
→ Cheese Blend
12 -
1/2 cup shredded cheddar
13 -
1 cup mozzarella, shredded
14 -
1/2 cup Parmesan, grated
→ Finish
15 -
Some fresh chopped parsley for topping
# Steps to Follow:
01 -
Let it bubble on low for a couple minutes, so everything tastes better together. Pile on parsley before digging in, and toss on more cheese if you want.
02 -
Pour cooked pasta and chicken pieces back into your pan. Stir everything around until the noodles and chicken soak up every bit of sauce.
03 -
Sprinkle in cheddar, mozzarella, and Parmesan. Keep stirring so the sauce gets cheesy and everything melts nicely together.
04 -
Mix in cream and chicken broth, then let it heat gently until it just starts to bubble.
05 -
Butter goes into your skillet next on medium. Right after it melts, slide in the chopped garlic and give it a quick stir for just a minute.
06 -
Toss chicken with Cajun spice, garlic powder, onion powder, salt, and pepper. Heat up olive oil in a large pan, turn the chicken chunks golden for about 6 minutes, and scoop them out when they're done.
07 -
Heat up a big pot of salty water and toss in the rotini. Boil it till it feels just right to the bite, then drain well and set aside for later.
# Additional Tips:
01 -
Let your cheese melt in slow and easy—cranking up the heat can split the sauce and mess up the texture.