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Cheesy Cajun Garlic Chicken Rotini Skillet

Cheesy Cajun Garlic Chicken Rotini Skillet for a Cozy Dinner

Savor a comforting Cheesy Cajun Garlic Chicken Rotini Skillet, a quick meal that combines chicken, cheese, and a Cajun kick in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Swap with thighs for richer flavor.
  • 1 tablespoon Cajun Seasoning Add more for heat lovers.
For the Pasta
  • 8 ounces Rotini Pasta Substitute with penne or farfalle if desired.
For the Sauce
  • 1 tablespoon Olive Oil Can be replaced with vegetable oil.
  • 2 tablespoons Butter Swap for olive oil if lighter version desired.
  • 2 cloves Garlic (minced) Add more for garlic fanatics!
  • 1 cup Heavy Cream Light cream or dairy-free option works too.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian twist.
For the Flavor Boosters
  • 1 teaspoon Garlic Powder Fresh version can be substituted.
  • 1 teaspoon Onion Powder Fresh version can be substituted.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For the Cheese Medley
  • 1 cup Shredded Mozzarella Cheese Melts beautifully for gooey texture.
  • 1 cup Grated Parmesan Cheese Try Pecorino Romano for a stronger bite.
  • 1 cup Shredded Cheddar Cheese Any melty cheese like Gouda or Monterey Jack can be swapped.
For Garnish
  • to taste Fresh Parsley Can replace with chives if desired.

Equipment

  • Large pot
  • large skillet
  • Colander
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook for 8-10 minutes or until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts seasoned with Cajun seasoning. Sauté for 6-7 minutes until golden brown and cooked through. Remove from skillet.
  3. In the same skillet, lower heat to medium, melt butter, and sauté minced garlic for 1 minute. Pour in chicken broth and heavy cream, stirring to combine. Simmer gently for 2-3 minutes.
  4. Stir in mozzarella, Parmesan, and cheddar cheese until fully melted and creamy.
  5. Return chicken to skillet and add the drained rotini pasta. Toss gently to coat with sauce. Simmer for another 2-3 minutes.
  6. Serve hot, garnished with freshly chopped parsley. Sprinkle extra cheese on top if desired.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For storage, refrigerate for up to 3 days or freeze for up to 2 months. Thaw overnight before reheating. Adjust spice levels to preference.

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