Description
Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce is a delicious and comforting pasta dish that combines tender strips of Cajun-seasoned chicken with a rich, cheesy mozzarella and Parmesan Alfredo sauce. Perfectly cooked rotini pasta is tossed in this luscious sauce, creating a creamy and flavorful meal that’s ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz rotini pasta
Chicken
- 1 lb chicken breast, sliced into strips
- 2 tbsp Cajun seasoning
- Salt, to taste
- Black pepper, to taste
Sauce & Cooking
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup reserved pasta water (optional)
Instructions
- Season the chicken: Slice the chicken breast into strips and generously season with Cajun seasoning, salt, and black pepper to infuse the meat with bold flavors.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken strips and cook until they are browned on the outside and fully cooked through, then set the chicken aside.
- Sauté garlic: In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for 30 seconds to 1 minute, until fragrant but not browned, to build the flavor base for the sauce.
- Make the Alfredo sauce: Reduce the heat and pour in the heavy cream. Let it simmer gently for 3 to 4 minutes, then stir in shredded mozzarella and grated Parmesan cheese until the sauce becomes smooth, creamy, and well combined.
- Cook the pasta: While the sauce simmers, cook the rotini pasta in salted boiling water until al dente, then drain. Reserve 1/4 cup of the pasta cooking water to loosen the sauce if necessary.
- Combine chicken and pasta: Return the cooked chicken strips and drained pasta to the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are evenly coated with the creamy sauce. Add reserved pasta water gradually if the sauce is too thick.
- Simmer together: Allow the mixture to simmer for an additional 2 to 3 minutes so the flavors meld. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the creamy Cajun chicken rotini while hot, garnished with extra grated Parmesan cheese or freshly chopped parsley for an added touch of freshness and flavor.
Notes
- For less rich sauce, substitute half the heavy cream with milk.
- Use gluten-free rotini pasta to make this dish gluten free.
- Add chopped parsley or basil for a fresh herbal note.
- Reserved pasta water helps in adjusting sauce consistency without watering down flavor.
- Leftover dish stores well and can be reheated gently on stovetop or microwave.
