Description
Indulgent Creamy Cajun Chicken Rotini with Mozzarella Alfredo is a rich and flavorful pasta dish featuring tender Cajun-seasoned chicken breasts served over perfectly cooked rotini pasta tossed in a luscious mozzarella and Parmesan Alfredo sauce. This comforting meal balances spice, creaminess, and cheesy goodness for an easy 30-minute dinner that serves four.
Ingredients
Scale
Chicken
- 2 pieces Boneless Skinless Chicken Breasts
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Olive Oil (can be substituted with canola or vegetable oil)
- 1 tablespoon Butter (or margarine for a lactose-free option)
Pasta
- 12 ounces Rotini Pasta
Sauce
- 3 cloves Garlic (minced) (fresh or jarred)
- 1 cup Heavy Cream (can use half-and-half or non-dairy cream)
- 1 cup Shredded Mozzarella Cheese (or cheddar for a substitute)
- 1/2 cup Grated Parmesan Cheese (or nutritional yeast for dairy-free)
- 1/4 cup Fresh Parsley (chopped) (can be replaced with basil or omitted)
Instructions
- Season Chicken: Generously coat both sides of the chicken breasts with Cajun seasoning and let them sit for about 10 minutes to absorb the flavors.
- Sear Chicken: Heat olive oil and butter in a skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 6-7 minutes per side until they develop a golden brown crust and are cooked through.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Sauté Garlic: In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute, being careful not to burn it.
- Make Alfredo Sauce: Pour in the heavy cream and gently stir. Bring the mixture to a simmer, then gradually add the shredded mozzarella and grated Parmesan cheese, stirring constantly until the cheeses have melted and the sauce is smooth.
- Toss Pasta in Sauce: Add the drained rotini pasta to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. Use the reserved pasta water as needed to adjust the sauce’s consistency to your liking.
- Serve: Slice the rested Cajun chicken breasts and arrange them over the creamy pasta. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately while warm.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter or dairy-free option.
- For a dairy-free version, replace Parmesan cheese with nutritional yeast and use margarine or a plant-based butter alternative.
- If you prefer a spicier kick, increase the Cajun seasoning or add a pinch of cayenne pepper.
- Fresh parsley can be replaced with fresh basil or omitted based on preference.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
