Cajun Chicken Rotini: 5-Step Creamy Pasta Recipe You’ll Love

Scale

12 oz rotini pasta

1 lb chicken breast (thinly sliced)

2 tbsp butter

3 garlic cloves (minced)

2 tbsp Cajun seasoning

1 ½ cups heavy cream

½ cup Parmesan cheese (grated)

1 tbsp olive oil

Salt and black pepper (to taste)

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1. Boil rotini in salted water until al dente. Reserve ½ cup of pasta water and drain.

2. Season chicken with Cajun seasoning and salt.

3. Heat olive oil in a large skillet and sear chicken until golden on both sides. Remove and set aside.

4. Melt butter in the same skillet, add garlic, and sauté until fragrant.

5. Pour in heavy cream and reserved pasta water; stir until slightly thickened.

6. Add Parmesan cheese and cooked pasta, stirring gently to coat.

7. Return chicken to the skillet, toss everything together, and simmer for 2 minutes.

8. Serve hot, garnished with extra Parmesan and parsley if desired.

Adjust spice level to your liking.

Add smoked paprika for extra depth.

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or milk.