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Cheesy Cajun Garlic Chicken Rotini Skillet

A comforting one-skillet meal featuring juicy chicken, rotini pasta, and a creamy Cajun garlic sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter (or olive oil for a lighter touch) Butter gives a nutty, rich aroma.
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Swap with thighs for more flavor.
  • 1 medium onion, finely chopped Sweet and mellow when caramelized.
  • 4 cloves garlic, minced Double it if you love garlic’s warmth.
  • 2 tablespoons Cajun seasoning Make your own blend or use store-bought.
  • 2 cups rotini pasta (about 8 ounces) Fusilli or penne work here too.
  • 2 1/2 cups low-sodium chicken broth Vegetable broth keeps it vegetarian-friendly if using plant protein.
  • 1 cup heavy cream (or half-and-half for a lighter option) Cream creates that silky, indulgent texture.
  • 1 1/2 cups shredded sharp cheddar (or a mix of mozzarella and cheddar) For a melty, golden top.
  • 1/2 cup grated Parmesan Adds umami and depth.
  • 1 cup baby spinach or frozen peas Swap spinach with kale for a stronger flavor.
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

Cooking Instructions
  1. Place a large, heavy-bottomed skillet over medium-high heat. Add butter and let it sizzle until it starts to foam.
  2. Season chicken pieces lightly with salt and pepper and half the Cajun seasoning. Add to the skillet and sauté until golden on the outside but not fully cooked through, about 4 to 5 minutes. Remove to a plate.
  3. Lower heat to medium, add a touch more butter if needed, then toss in onion. Cook until translucent and just starting to caramelize, about 4 minutes. Stir in garlic and the remaining Cajun seasoning.
  4. Pour in the rotini and chicken broth, scraping the pan to release any browned bits. Bring to a gentle boil, then reduce to a simmer. Cover and cook for the time listed on your pasta package, usually 8–10 minutes, stirring occasionally.
  5. Once the pasta is tender and most of the liquid is absorbed, stir in the heavy cream, shredded cheddar, and Parmesan. Return the chicken to the skillet along with spinach or peas. Stir until cheese is melted and sauce is glossy and clingy, about 2 minutes.
  6. Add salt, pepper, or a pinch more Cajun seasoning as needed. The sauce should be creamy but not soupy.
  7. Garnish with chopped parsley or chives and a final grind of black pepper. Serve warm.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or milk.