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Cheesy Cajun Garlic Chicken Rotini Skillet is loaded with big flavor and super simple to cook in just one pan Juicy chicken gets tossed with punchy Cajun spices and seared until browned followed by tender spiraled pasta and a seriously creamy mix of three cheeses that wraps around every bite I started making this one when I wanted comfort food without a ton of steps or mess and it's now my quick fix for big cravings
This one always gets my family talking—even folks who aren’t into spicy food go back for seconds The smell alone is honestly worth cooking it for and after the first test batch my crew started requesting it all the time
Tasty Ingredients
- Fresh parsley: snip right at the end for a pop of color and herby aroma
- Cheddar cheese: brings a bold kick and great color
- Parmesan cheese: fresh grated is best for highlighting sharp flavor
- Mozzarella cheese: go for whole milk mozzarella for melty stretch—shred your own if you can
- Chicken broth: helps loosen the sauce a bit while adding savory notes Try to use low sodium so it’s not too salty
- Heavy cream: makes the sauce thick and rich—pick real cream without extras
- Butter: adds deep flavor and makes things extra smooth
- Fresh garlic cloves: chop up plump ones for the best garlicky punch
- Salt and pepper: elevate everything and balance the other spices
- Garlic powder and onion powder: simple way to crank up that cozy savoriness
- Cajun seasoning: builds signature warmth and depth—grab a blend that’s heavy on real spices
- Olive oil: use a good olive oil for browning chicken and a fruity tang
- Rotini pasta: pick a durum wheat brand so it stands up to the thick sauce
- Boneless skinless chicken breasts: clean protein that soaks up all the tasty flavors—get the freshest you can find
Easy How-To
- Garnish and Dish Up:
- Toss some fresh parsley on top right before you dig in Add more cheese if you’re feeling it and enjoy the pasta good and hot
- Mix Everything Back In:
- Throw the drained rotini and cooked chicken into the skillet with the cheese sauce Gently toss everything so it’s coated Let it heat together for a couple minutes to blend the flavors
- Melt Cheese Into Sauce:
- Sprinkle in cheddar mozzarella and Parmesan little by little and stir until it’s super smooth and creamy
- Simmer the Sauce:
- Stir in chicken broth and heavy cream Let it gently bubble so things thicken up just a bit
- Sizzle Up the Garlic:
- Drop butter into your skillet and let it melt Add chopped garlic and stir for a minute so it smells amazing but stays pale not brown
- Brown the Chicken:
- Cover your chicken pieces with all the spices then cook in hot olive oil about 6 or 7 minutes until browned all over and cooked through Scoop them onto a plate to keep juicy
- Boil the Pasta:
- Start by cooking rotini in boiling salty water until just right Drain and set aside
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The triple cheese sauce always wins in my house Back when I was still tweaking the dish my husband couldn’t stop snagging tastes right from the pan I’d have to stash some away or we wouldn’t have enough left by dinner
Keep It Fresh
Let your leftover skillet cool to room temp before packing up Store in a sealed container in the fridge and use within three days For reheating just add a splash of chicken broth to a skillet and gently warm it up to keep things creamy It won’t freeze too well so it’s best used up soon
Swaps and Substitutions
No rotini Sub in penne or fusilli—either soaks up the sauce just as well Try Monterey Jack if you want less tang or smoked gouda for something a little fancy Lighter swap Use half and half instead of heavy cream Just know the sauce won’t be as thick
How to Serve
Dish up alongside a crisp salad or some broccoli for a full meal Garlic bread’s perfect for mopping up all that cheesy sauce Want things spicier Sprinkle a bit more Cajun seasoning over the top right before serving
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Roots and Inspiration
Cajun seasoning is a kitchen staple from Louisiana’s French Acadian traditions—it blends local and French flavors for a punchy spice mix Cheesy one-pan pasta is total modern comfort food—old flavors made easy for busy nights I always feel like it brings a little Southern heart to my dinner routine
FAQs About the Recipe
- → Is there a way to cut back on the heat?
Absolutely. Just use less Cajun spice and stick with a gentle version. Leaving out extra black pepper helps too for a mellower bite.
- → Could I use a different kind of pasta for this?
Definitely! Grab penne, fusilli, or even farfalle. They’re shaped just right for soaking up that cheesy sauce, too.
- → What if I’m out of mozzarella or cheddar?
No worries! Monterey Jack, gouda, or even provolone melt into the sauce without any fuss.
- → Can I put this together before I need it?
You sure can. Make it ahead, then warm it back up on the stove with a splash of cream or broth to keep it creamy.
- → What’s the best way to keep leftovers fresh?
Just pop them in a sealed container in the fridge for about 3 days. Be sure to heat them up all the way through before eating.