Description
This Indulgent Creamy Cajun Chicken Rotini with Mozzarella Alfredo is a comforting and flavorful pasta dish combining tender, spiced chicken breasts with a rich and cheesy Alfredo sauce. The Cajun seasoning adds a delightful kick, perfectly balanced by a creamy blend of mozzarella and Parmesan cheeses. Ready in just 30 minutes, this recipe makes for an easy yet impressive weeknight dinner that serves 4.
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
- Salt (for pasta water)
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 the Chicken: Generously coat both sides of the chicken breasts with Cajun seasoning and let them sit for about 10 minutes to allow the flavors to penetrate the meat.
- Sear the Chicken: Heat olive oil and butter in a skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and sear for 6-7 minutes per side until golden brown and fully cooked through. Remove from skillet and let rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
- Sauté the Garlic: In the same skillet used for the chicken, melt the remaining butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Make the Alfredo Sauce: Pour in the heavy cream and stir gently to combine with the garlic butter. Bring the mixture to a simmer, then gradually stir in shredded mozzarella and grated Parmesan cheese until fully melted and the sauce becomes smooth.
- Toss Pasta in Sauce: Add the drained rotini pasta into the skillet with the Alfredo sauce. Toss to coat the pasta evenly. If the sauce is too thick, use the reserved pasta water a little at a time to loosen the sauce to the desired consistency.
- Serve: Slice the rested Cajun chicken breasts into strips and layer them over the coated pasta. Garnish with chopped fresh parsley. Serve immediately while hot for the best flavor and texture.
Notes
- For a lactose-free option, substitute butter with margarine and Parmesan with nutritional yeast.
- You can swap mozzarella with cheddar cheese for a different flavor profile.
- Cajun seasoning can be homemade or store-bought; adjust quantity to taste if you prefer more or less spice.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream.
- Fresh parsley can be replaced with basil or omitted depending on your preference.
- Reserve pasta water is essential to adjusting the sauce consistency perfectly.
