Description
This Indulgent Creamy Cajun Chicken Rotini with Mozzarella Alfredo is a rich and flavorful pasta dish combining perfectly seasoned chicken breasts with a luscious, cheesy Alfredo sauce. The dish features tender rotini pasta bathed in a creamy blend of mozzarella and parmesan cheeses, infused with garlic and Cajun spices for a comforting yet spicy twist. Ready in just 30 minutes, this recipe is perfect for a satisfying family dinner.
Ingredients
Scale
Chicken
- 2 pieces Boneless Skinless Chicken Breasts
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Olive Oil (can be substituted with canola or vegetable oil)
- 1 tablespoon Butter (or margarine for a lactose-free option)
Pasta
- 12 ounces Rotini Pasta
Sauce
- 3 cloves Garlic (minced) (fresh or jarred)
- 1 cup Heavy Cream (can use half-and-half or non-dairy cream)
- 1 cup Shredded Mozzarella Cheese (or cheddar for a substitute)
- 1/2 cup Grated Parmesan Cheese (or nutritional yeast for dairy-free)
- 1/4 cup Fresh Parsley (chopped) (can be replaced with basil or omitted)
Instructions
- Season the Chicken: Generously coat both sides of the chicken breasts with 2 tablespoons of Cajun seasoning. Let them sit for about 10 minutes to absorb the flavors.
- Sear the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken breasts and sear for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and allow to rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces of rotini pasta according to package instructions until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Sauté Garlic: In the same skillet used for the chicken, melt the remaining butter (if any) and sauté 3 cloves of minced garlic until fragrant, about 1 minute.
- Make the Alfredo Sauce: Pour in 1 cup of heavy cream and gently stir. Bring to a simmer, then gradually add 1 cup of shredded mozzarella cheese and 1/2 cup of grated parmesan cheese, stirring continuously until melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the drained rotini pasta into the skillet with the sauce, tossing to coat evenly. Use the reserved pasta water a little at a time to adjust the sauce consistency to your liking.
- Serve: Slice the rested chicken breasts and layer them over the creamy pasta. Garnish with 1/4 cup of chopped fresh parsley before serving immediately.
Notes
- You can substitute the cheeses with dairy-free alternatives like nutritional yeast for a lactose-free option.
- Adjust the amount of Cajun seasoning according to your spice preference.
- If you prefer a lighter sauce, substitute half the heavy cream with half-and-half or non-dairy cream.
- Parsley can be replaced with fresh basil or omitted entirely if unavailable.
- Ensure the chicken is cooked through by checking the internal temperature reaches 165°F (74°C).
