If you are craving a dinner that delivers rich, comforting flavors with a little kick, you’re going to adore this Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce Recipe. It’s a luscious, creamy pasta dish that brings tender, golden-crusted chicken together with perfectly cooked rotini swirled into a decadent three-cheese, Cajun-spiced cream sauce. Each bite bursts with garlicky goodness and velvety texture, making it an absolute crowd-pleaser that’s surprisingly simple enough to whip up on any night of the week.
Ingredients You’ll Need
Gathering these easy-to-find staples transforms this dish from simple ingredients into a gourmet delight. Each component plays a vital role, whether it’s adding depth, creaminess, or that signature Cajun zest that wakes up your taste buds.
- 2 large boneless, skinless chicken breasts: The hearty protein base that stays juicy with a parmesan crust.
- 1 cup grated Parmesan cheese (for coating): Creates a golden, flavorful crust on the chicken.
- 12 oz rotini pasta: Spiral shapes hold onto the creamy sauce perfectly.
- 4 tbsp unsalted butter: Adds richness for sautéing and finishing the sauce.
- 4 cloves garlic: Infuses vibrant, aromatic flavor throughout the dish.
- 1 tsp Cajun seasoning: Packs the dish with a smoky, spicy kick.
- 1 tsp smoked paprika: Enhances warmth and color with subtle smokiness.
- Salt and black pepper to taste: Essential to balance and brighten the flavors.
- 1 cup heavy cream: Creates the luxuriously smooth, creamy sauce.
- 1 cup low-sodium chicken broth: Adds savory depth without overpowering richness.
- 1 cup shredded mozzarella cheese: Offers melty stretchiness and mild flavor.
- 1 cup shredded cheddar cheese: Brings a sharp, tangy contrast to the sauce.
- 1 cup grated Parmesan (for sauce): Boosts the cheesy, nutty dimension in the cream sauce.
- 2 oz cream cheese, softened: Ensures extra creaminess and body.
- 1 tsp Italian seasoning: Adds a fragrant herbaceous touch.
- 1 tsp dried basil: Brings subtle sweetness and depth.
- 1 tsp crushed red pepper flakes (optional): For those who want an extra spark of heat.
- Chopped parsley or herbs, for garnish: Adds fresh color and brightness to finish.
How to Make Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce Recipe
Step 1: Cook the Rotini to Perfect Al Dente
Begin by boiling your rotini in well-salted water until just al dente — tender but with a slight bite. This gives you pasta with enough texture to stand up to the rich sauce without becoming mushy. Drain and set aside while prepping everything else.
Step 2: Prepare and Season the Chicken
Slice the chicken breasts into strips, then season with Cajun seasoning, salt, and pepper for that signature kick. Press each piece into the grated Parmesan cheese, which will form a crispy, flavorful coating during cooking.
Step 3: Sear Chicken to Succulent Perfection
Heat olive oil and butter in a skillet over medium-high heat, then add the coated chicken strips. Cook until golden brown and fully cooked through, which usually takes about 5 to 7 minutes depending on thickness. Remove the chicken and keep warm while you make the sauce.
Step 4: Build the Creamy Garlic Base
In the same skillet, sauté garlic in the remaining butter until fragrant and just starting to brown. Pour in the heavy cream and chicken broth, stirring to combine and scraping up any flavorful bits from cooking the chicken.
Step 5: Melt in the Three Cheeses and Cream Cheese
Add the cream cheese, mozzarella, cheddar, and Parmesan to the skillet. Stir constantly over low heat until everything has melted into a smooth, velvety sauce that clings beautifully to every swirl of pasta.
Step 6: Season the Sauce and Combine with Rotini
Sprinkle in the Italian seasoning, dried basil, smoked paprika, and if you like, some crushed red pepper flakes for an extra zing. Toss the cooked rotini in the sauce until well coated, ensuring every bite promises maximum flavor.
Step 7: Serve with the Crispy Chicken
Choose to plate the pasta and top with the seared chicken strips or gently mix everything together for a unified, saucy dish. Garnish with freshly chopped parsley to add a pop of green and freshness.
How to Serve Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil not only brightens up the color but also cuts through the richness with a fresh, herbaceous note. A little extra grated Parmesan on top never hurts if you love that cheesy crunch!
Side Dishes
This decadent pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette, which helps balance the creaminess. Garlic bread or warm crusty rolls make perfect companions to soak up any leftover sauce on the plate.
Creative Ways to Present
For a dinner party, serve this Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce Recipe in individual shallow bowls, topped with a sprinkle of red pepper flakes and a couple of microgreens for elegance. A drizzle of hot sauce on the side can also please spice lovers who want to personalize their heat level.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it cools, so a splash of milk or broth added when reheating can help restore that creamy consistency.
Freezing
It’s best to freeze the baked chicken and pasta separately if possible. The pasta alone can freeze well in an airtight container for up to 2 months. Avoid freezing if the sauce has a lot of cream cheese, as texture may change slightly upon thawing.
Reheating
Warm leftovers gently in a pan over low heat, stirring frequently and adding a little chicken broth or cream to loosen the sauce. Reheating in the microwave works too, but stir halfway through to heat evenly without curdling the sauce.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini is perfect for catching that creamy sauce, penne, rigatoni, or fusilli would work wonderfully as well. Just cook according to package instructions until al dente.
Is the Cajun seasoning very spicy?
Cajun seasoning varies, but the amount used here gives a mild to moderate spice level. You can adjust by adding less seasoning or omitting the crushed red pepper flakes if you prefer a gentler flavor.
Can I make this recipe gluten-free?
Yes! Simply substitute the rotini for a gluten-free pasta variety. Be mindful to check that your Cajun seasoning and broth are also gluten-free.
What can I substitute for heavy cream?
For a lighter option, full-fat coconut milk or half-and-half can be used, but it may affect the richness slightly. Make sure to simmer gently to avoid splitting.
How do I get the chicken extra crispy?
Pat the chicken dry before coating in Parmesan and use a hot pan with a mix of butter and oil. Avoid overcrowding the pan so the chicken sears properly instead of steaming.
Final Thoughts
This Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce Recipe is one of those glorious dishes that hugs you from the inside out. It’s decadent, comforting, and perfectly balanced with just enough spice to keep things interesting. Whether you want a cozy weeknight meal or a show-stopping dinner for friends, this recipe won’t disappoint. Give it a try—you might just find your new favorite pasta obsession!
Print
Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Garlic Parmesan Chicken Rotini in Three-Cheese Cajun Cream Sauce is a comforting, flavorful pasta dish featuring tender chicken breasts coated in Parmesan and Cajun spices, cooked to perfection, then served in a rich and creamy three-cheese sauce with mozzarella, cheddar, and Parmesan. The addition of smoked paprika and Italian herbs adds depth, while the creamy sauce and perfectly cooked rotini make each bite indulgent and satisfying. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese (for coating)
- 1 tsp Cajun seasoning
- Salt and black pepper to taste
- 1 tsp smoked paprika
- Olive oil (for searing, about 2 tbsp)
- 4 tbsp unsalted butter (divided)
Pasta
- 12 oz rotini pasta
Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese (for sauce)
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp crushed red pepper flakes (optional)
Garnish
- Chopped parsley or fresh herbs
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- Prepare Chicken: Cut chicken breasts into strips or bite-sized pieces. Season with Cajun seasoning, smoked paprika, salt, and black pepper. Then coat evenly with grated Parmesan cheese.
- Sear Chicken: Heat olive oil and 2 tablespoons of butter over medium-high heat in a large skillet. Add the Parmesan-coated chicken and sear until golden brown and fully cooked through, about 5-7 minutes. Remove chicken from the skillet and keep warm.
- Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of butter. Sauté the minced garlic until fragrant, about 1 minute, taking care not to burn it.
- Make Sauce: Pour in the heavy cream and low-sodium chicken broth, stirring to combine. Add softened cream cheese and stir until melted and smooth.
- Add Cheeses and Season: Stir in the shredded mozzarella, cheddar, and Parmesan cheeses until fully melted into a creamy sauce. Season with Italian seasoning, dried basil, and crushed red pepper flakes if using. Adjust salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked rotini to the sauce and toss gently until the pasta is well coated.
- Serve: Plate the creamy rotini topped with the cooked Cajun Parmesan chicken strips or gently mix them together. Garnish with chopped parsley or fresh herbs for a pop of color and freshness.
Notes
- To save time, use pre-cooked rotisserie chicken coated with Cajun seasoning and Parmesan.
- Adjust the crushed red pepper flakes according to your preferred spice level or omit for mild flavor.
- For a lighter version, substitute heavy cream with half-and-half but expect a less thick sauce.
- Any short pasta shape can be used in place of rotini, such as penne or fusilli.
- Make sure not to overcook the pasta; al dente texture holds up better in creamy sauces.
