Ingredients
For the Cajun Chicken:
1.25 lbs boneless, skinless chicken breasts, sliced into strips
1 tbsp olive oil
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Velvety Garlic Cream Sauce:
12 oz rotini pasta (twisted pasta)
2 tbsp butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 oz cream cheese, softened
¾ cup shredded mozzarella
½ cup grated Parmesan
½ tsp red pepper flakes (optional, for extra spice)
½ cup reserved pasta water (to adjust consistency)
Optional Garnish:
Fresh parsley, chopped
Extra Parmesan
A sprinkle of Cajun seasoning
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Instructions
Step 1: Cook the Pasta
Boil rotini in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Chicken Strips
Pat chicken strips dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat.
Sear chicken strips 3–4 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
Step 3: Make the Velvety Garlic Cream Sauce
In the same skillet, melt butter.
Sauté minced garlic until fragrant (about 30 seconds).
Add chicken broth and heavy cream, stirring to combine.
Stir in cream cheese until smooth.
Add mozzarella and Parmesan, stirring until velvety and creamy.
Sprinkle in red pepper flakes if desired.
Adjust sauce consistency with reserved pasta water.
Step 4: Combine Pasta & Chicken
Add cooked rotini to the sauce and toss until coated.
Return Cajun chicken strips to the skillet and fold gently to combine.
Step 5: Serve & Garnish
Plate the creamy pasta topped with Cajun chicken strips.
Garnish with fresh parsley, extra Parmesan, and a light sprinkle of Cajun seasoning.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~860 kcal
