Go Back
Cajun Chicken Pasta Rotini
Safia's avatarSafia

Cajun Chicken Pasta with Rotini

Creamy cajun chicken pasta with tender spiced chicken, rotini, and a bold parmesan cream sauce. An easy 30-minute weeknight dinner.

Decription

Cajun blends vary in salt and heat, so taste and adjust at the end. For a milder dish, use half the seasoning. Store leftovers in the fridge for up to 3 days and reheat with a splash of milk or cream so the sauce loosens.
 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 621
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 lb chicken breasts boneless and skinless (Name), cut into bite-size pieces (Notes)
  • 1 tbsp cajun seasoning
  • 1 tbsp olive oil
For the pasta and sauce
  • 12 oz rotini pasta
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup parmesan grated
  • 1 tsp cajun seasoning plus more to taste
  • 1 cup cherry tomatoes halved, optional
  • Fresh parsley chopped, to garnish

Equipment

  • Large pot
  • Large skillet

Method
 

Instructions (5 steps)
  1. Cook the rotini in salted water until al dente. Reserve half a cup of pasta water, then drain.
  2. Toss the chicken with the cajun seasoning. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and it reaches 165°F (74°C). Remove and set aside.
  3. In the same skillet, melt the butter and cook the garlic for about 30 seconds, until fragrant. Pour in the cream and chicken broth and bring to a gentle simmer.
  4. Stir in the parmesan and cajun seasoning until the sauce is smooth and thickened. Add the cherry tomatoes if using.
  5. Return the chicken and pasta to the skillet and toss to coat. Loosen with a splash of pasta water if needed, garnish with parsley, and serve.