Description
A comforting and flavorful one-pan dish combining chicken, rotini pasta, and a creamy Cajun garlic sauce, perfect for busy weeknights.
Ingredients
2 tablespoons Olive Oil
1.5 pounds Boneless, Skinless Chicken Breasts, cut into 1-inch cubes
2 tablespoons Cajun Seasoning, divided
1 teaspoon Black Pepper
½ teaspoon Salt
4 cloves Garlic, minced
3 cups Chicken Broth
1 cup Heavy Cream
4 ounces Cream Cheese, softened and cut into cubes
12 ounces Rotini Pasta, uncooked
2 cups Shredded Cheese Blend (Cheddar, Monterey Jack, or Mexican blend)
2 cups Fresh Spinach, roughly chopped (optional)
¼ cup Fresh Parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the cubed chicken with 1 tablespoon of Cajun seasoning, black pepper, and salt. Cook chicken for 5-7 minutes until browned and cooked through. Remove from skillet
- Reduce heat to medium, add minced garlic and sauté for 1 minute until fragrant
- Add chicken broth and heavy cream to the skillet. Add softened cream cheese cubes and remaining Cajun seasoning. Stir until cream cheese melts and sauce is smooth. Bring to a gentle simmer
- Add uncooked rotini pasta to the simmering sauce. Stir to ensure pasta is submerged. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente
- Return cooked chicken to skillet, stir in shredded cheese until melted. If using, fold in fresh spinach until wilted
- Taste and adjust seasonings. Garnish with fresh parsley and serve immediately
Notes
Avoid overcooking chicken to keep it tender.
Stir pasta every 2-3 minutes while cooking in sauce.
Use grated cheese for better melting and texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 680 kcal
- Sugar: 3g
- Sodium: 1050mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg