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
Scale
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.
