CHEESY CAJUN GARLIC CHICKEN ROTINI SKILLET

Ingredients

* 12 oz (340 g) rotini pasta
* 2 boneless, skinless chicken breasts, cut bite-size
* 2 tbsp olive oil
* 2 tbsp Cajun seasoning
* 1 tsp garlic powder
* ½ tsp onion powder
* Salt & black pepper, to taste
* 1 tbsp butter
* 4 cloves garlic, minced
* ½ cup (120 ml) chicken broth
* 1 cup (240 ml) heavy cream
* 1 cup shredded mozzarella
* ½ cup grated Parmesan
* ½ cup shredded cheddar
* Fresh parsley, chopped (garnish)

Directions

1. **Cook the pasta.**
Boil a large pot of salted water. Cook rotini to al dente per package directions. Drain; set aside.

2. **Sear the chicken.**
Heat olive oil in a large skillet over medium-high. Toss chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook 6–7 minutes, until golden and cooked through. Transfer to a plate.

3. **Make the sauce.**
In the same skillet, melt butter. Add minced garlic; cook 30–60 seconds until fragrant. Pour in chicken broth and heavy cream; bring to a gentle simmer. Stir in mozzarella, Parmesan, and cheddar until smooth and creamy.

4. **Combine.**
Add pasta and chicken to the skillet; toss to coat. Simmer 2–3 minutes to thicken and heat through.

5. **Serve.**
Top with parsley (and extra cheese, if you like). Serve hot.

## Time & Yield

* **Prep:** 10 minutes
* **Cook:** 20 minutes
* **Total:** 30 minutes
* **Servings:** 4
* **Est. Calories:** ~640 kcal per serving

Tips & Twists

* **Heat level:** Dial Cajun seasoning up or down; add a pinch of cayenne for extra kick.
* **Veg boost:** Stir in sautéed bell peppers, spinach, or sun-dried tomatoes before step 4.
* **Extra saucy:** Splash in more broth or cream if the sauce tightens up.
* **One-pan hack:** Boil pasta slightly under al dente, reserve ½ cup pasta water, and finish everything in the skillet—use the starchy water to loosen the sauce.
* **Make-ahead:** Keeps 3–4 days in the fridge; reheat gently with a little milk or broth.