If you love a little heat with your comfort food, this Cajun Garlic Chicken Rotini Skillet will hit every craving. It’s creamy, spicy, and loaded with juicy chicken, tender pasta, and three kinds of melted cheese.
One pan, minimal effort, and restaurant-quality flavor — that’s what makes this recipe a keeper for busy weeknights or weekend indulgence.
Table of Contents
Why You’ll Love This Cajun Garlic Chicken Rotini
A perfect mix of spice and cream — bold, cozy, and fast to make.
- One-pan dinner ready in under 30 minutes
- Creamy, cheesy sauce with Cajun flair
- Comforting and filling without being heavy
- Family-friendly with customizable spice levels
- Great for leftovers or meal prep
- Pairs perfectly with garlic bread or salad
When I first tried Cajun pasta down in Louisiana, it was love at first bite. The spice, the cream, the smoky flavor — it all came together in one comforting dish. I took those memories and built this version that’s easy enough for a weeknight but good enough to serve guests.
Ingredients You’ll Need
Simple pantry ingredients, layered for maximum creamy flavor and kick.
Main Ingredients
- 2 boneless, skinless chicken breasts – diced for quick cooking
- 12 oz rotini pasta – perfect for catching sauce in every twist
- 2 tablespoons olive oil – for searing and richness
- 2 tablespoons Cajun seasoning – adds bold, smoky spice
- 1 teaspoon garlic powder – deepens the flavor
- ½ teaspoon onion powder – complements the garlic
- Salt and pepper to taste – balances the spice
- 4 cloves garlic, minced – builds aroma and depth
- 1 tablespoon butter – adds smoothness to the sauce
- 1 cup heavy cream – creamy base for the sauce
- ½ cup chicken broth – helps the sauce cling to the pasta
- 1 cup shredded mozzarella cheese – for creamy melt
- ½ cup grated Parmesan cheese – for salty richness
- ½ cup shredded cheddar cheese – adds tang and color
- Fresh parsley, chopped – for garnish and freshness
Optional Add-Ons or Substitutes
- Add sautéed bell peppers or spinach for extra veggies
- Use penne or bowtie pasta instead of rotini
- Swap chicken for shrimp or sausage (non-pork options like turkey sausage)
- Adjust Cajun seasoning for more or less heat
- Substitute half-and-half for a lighter sauce
- Try Honey Pepper Chicken Pasta for a sweet-and-spicy twist
Step-by-Step Instructions
This skillet pasta comes together fast — creamy, spicy, and packed with flavor in every bite.
- Cook pasta according to package directions. Drain and set aside.
- Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Add butter and minced garlic to the same skillet. Cook for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer.
- Stir in mozzarella, Parmesan, and cheddar cheeses gradually until smooth and creamy. (Jake tip: Keep heat low so the sauce stays silky, not grainy.)
- Add cooked pasta and chicken back into the skillet, tossing to coat evenly in sauce.
- Simmer 2–3 minutes until sauce thickens and clings to the pasta.
- Top with fresh parsley and serve hot.
Quick Reminders:
- Use freshly grated cheese — it melts smoother than pre-shredded
- Adjust seasoning to your heat preference
- Keep sauce creamy by stirring constantly after adding cheese
- Don’t overcook the chicken — juicy bites make the dish
- Add extra broth if the sauce thickens too much
Expert Tips for Success
A few tricks guarantee bold flavor and a perfect creamy finish.
- Sear chicken in batches for an even golden crust
- Reserve a splash of pasta water to adjust consistency later
- Use full-fat cream for a thick, velvety sauce
- For a smoky twist, sprinkle a little paprika before serving
- Add a squeeze of lemon juice for brightness
- Love creamy pastas? Try Creamy Chicken Fajita Pasta for another skillet favorite
- Garnish with extra Parmesan for a restaurant-style finish
This skillet pasta brings Cajun-inspired comfort with every bite — bold flavor, creamy texture, and melt-in-your-mouth chicken.
Serving Suggestions
This hearty meal stands strong on its own, but these sides make it even better.
- Pair with Garlic Parmesan Dinner Rolls for a buttery finish
- Serve alongside Chicken All’Arrabbiata Pasta for a spicy pasta night
- Add a side salad with ranch or vinaigrette
- Try with roasted broccoli or asparagus
- End dinner with Cinnamon Sugar Blondies for a sweet contrast
Storing and Reheating
This creamy Cajun pasta is perfect for leftovers — the flavors deepen overnight.
How to Store It
- Cool completely before storing
- Keep in airtight containers up to 4 days
- Freeze for up to 2 months
- Thaw in the refrigerator before reheating
- Store sauce separately if making ahead for best texture
How to Reheat It
- Stovetop: Reheat over medium-low heat with a splash of milk or broth
- Microwave: Heat in 30-second intervals, stirring between each
- Avoid boiling to prevent sauce separation
- Add a touch of cream or cheese when reheating for a fresh taste
Nutrition Information (Per Serving)
- Calories: 640
- Sugar: 3g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 130mg
Frequently Asked Questions
Can I make this less spicy?
Yes! Reduce Cajun seasoning by half or use a mild version.
Can I use rotisserie chicken instead?
Absolutely. It saves time — just toss it in the sauce at the end.
What cheese melts best for this recipe?
Mozzarella and cheddar give the perfect creamy stretch, while Parmesan adds saltiness.
Final Thoughts
This Cajun Garlic Chicken Rotini Skillet is everything you want in a weeknight dinner — creamy, cheesy, spicy, and full of personality. It’s the kind of meal that fills your home with warmth and your table with smiles.
- Sear your chicken for deep Cajun flavor
- Let the sauce coat every twist of pasta
- Serve it hot, creamy, and straight from the skillet
Cajun Garlic Chicken Rotini
Ingredients
Equipment
Method
- Cook rotini pasta according to package directions. Drain and set aside.
- Season diced chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Add butter and minced garlic to the same skillet. Cook for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer.
- Gradually stir in mozzarella, Parmesan, and cheddar cheeses until smooth and creamy.
- Add cooked pasta and chicken back into the skillet, tossing to coat evenly in the sauce.
- Simmer for 2–3 minutes until the sauce thickens and clings to the pasta.
- Top with chopped parsley and serve hot.
Nutrition
Notes
- Use freshly grated cheese for a smooth sauce.
- Swap shrimp or turkey sausage if preferred.
- Adjust Cajun seasoning for spice level.
