Description

Indulgent Creamy Cajun Chicken Rotini with Mozzarella Alfredo is a rich and flavorful pasta dish featuring tender Cajun-seasoned chicken breast sautéed to perfection and tossed with rotini pasta in a luscious mozzarella and parmesan Alfredo sauce. Finished with fresh parsley, this dish combines bold spices, creamy textures, and comforting flavors ideal for a satisfying weeknight dinner.

Ingredients

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Chicken and Seasoning

2 pieces Chicken Breasts (lean protein source; provides the main substance of the dish)
1 tablespoon Cajun Seasoning (infuses the dish with bold flavor)
2 tablespoons Olive Oil (used for sautéing the chicken)

Pasta

12 ounces Rotini Pasta (provides the base component; shape holds sauce well)

Sauce

1 tablespoon Butter (adds richness to the sauce)
3 cloves Garlic (freshly minced; adds aromatic flavor)
1 cup Heavy Cream (creates the creamy base for the Alfredo sauce)
1 cup Shredded Mozzarella Cheese (melts beautifully, providing a gooey texture)
½ cup Grated Parmesan Cheese (complements the sauce with sharp flavor)

Garnish

¼ cup Chopped Fresh Parsley (adds freshness and color to the presentation)

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Instructions

Prepare and Season the Chicken: Pat the chicken breasts dry and generously coat them with the Cajun seasoning on all sides to ensure a bold flavor in every bite.
Cook the Rotini Pasta: Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side or until golden brown and cooked through. Remove from skillet, let rest for a few minutes, then slice into strips.
Make the Alfredo Sauce: In the same skillet, reduce heat to medium and add butter. Sauté the minced garlic until fragrant, about 1 minute. Slowly pour in the heavy cream, stirring constantly. Bring to a gentle simmer and gradually stir in shredded mozzarella and grated parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
Combine Pasta and Chicken: Add the cooked rotini and sliced chicken into the sauce, tossing gently to coat the pasta evenly with the creamy Cajun Alfredo sauce.
Garnish and Serve: Sprinkle chopped fresh parsley over the top for a fresh burst of color and flavor. Serve immediately while warm and creamy.

Notes

Adjust the Cajun seasoning quantity based on your preferred spice level.
For a lighter version, substitute heavy cream with half-and-half or use less butter.
Reserve some pasta water to thin the sauce if it becomes too thick during cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.