Creamy, cheesy, and packed with juicy bite-sized chicken, this Cheesy Chicken Rotini Skillet is one of those weeknight heroes that feels indulgent but comes together in no time. Imagine a silky cheese sauce clinging to spiraled rotini, studded with tender seasoned chicken and just a hint of Cajun spice — comfort food with personality. Fun fact: pasta shapes like rotini are designed to hold sauce better than smooth noodles, which means every forkful is extra saucy and satisfying. This recipe is perfect when you want cozy family dinner vibes without fuss.
Simple to prep, quick to cook, and universally family-friendly, this skillet beats takeout on flavor and cost. If you love hearty, cheesy bakes, try this as a faster cousin to our baked casseroles like the Cheesy Chicken Zucchini Bake for another way to feed a crowd. Ready to dive in? You’re about to make a new go-to meal.
What is Cheesy Chicken Rotini Skillet?
What’s in a name? Cheesy Chicken Rotini Skillet tells you everything you need to know: cheese, chicken, rotini, and a single skillet — easy cleanup included. Why call it a skillet dish rather than a casserole? Because this one gets finished on the stovetop, quick and saucy, not baked until golden. Who decided to pair Cajun seasoning with creamy cheeses and pasta — and why did it work so well? Maybe because spiced chicken and creamy sauce are a match made in dinner heaven. After all, “the way to a man’s heart is through his stomach.” Ready for a little kitchen magic that tastes like a hug? Try it and see.
Why You’ll Love This
This recipe is irresistible for three big reasons:
- Comfort in every bite: A luscious, creamy cheese sauce coats tender rotini and well-seasoned chicken, giving you that rich, mouth-filling satisfaction that only melted cheese can deliver.
- Big flavor, low cost: Making this at home saves money versus restaurant or boxed dinners, and you can stretch it with extra veggies or serve it alongside a salad for more servings.
- Versatile toppings and add-ins: From extra shredded Parmesan to a sprinkle of fresh parsley or hot sauce, the dish adapts to your mood and pantry.
If you enjoy bold, saucy pasta dishes, you’ll find this hits the same comfort notes as our spicier skillet recipes like Cheesy Cajun Garlic Chicken Rotini Skillet, but with a creamier, milder finish. Go ahead — make it tonight.
How to Make
Quick Overview
This Cheesy Chicken Rotini Skillet is straightforward, satisfying, and perfect for busy evenings. The prep is minimal: cook the pasta while you season and brown the chicken, then finish everything in one skillet with a silky, cheesy cream sauce. You’ll get tender chicken bites, al dente rotini, and a rich, creamy sauce with a touch of Cajun warmth. Prep time is about 10 minutes, cooking time about 20 minutes, total roughly 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces rotini pasta, uncooked
- 1 cup heavy cream, room temperature
- 1/2 cup chicken broth, low-sodium preferred
- 1 cup shredded mozzarella cheese, loosely packed
- 1/2 cup shredded cheddar cheese, loosely packed
- 1/2 cup grated Parmesan cheese, freshly grated if possible
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 4 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions (usually 8–10 minutes). Drain and set aside. Reserve a splash of pasta water if you like to loosen the sauce later.
- Sauté the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons olive oil. In a bowl, toss chicken pieces with 2 tablespoons Cajun seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper until evenly coated. Add chicken to the hot skillet and cook for 6–7 minutes, stirring occasionally, until pieces are golden and cooked through. Remove chicken and set aside on a plate.
- Make the Cheesy Sauce: In the same skillet, reduce heat to medium and melt 1 tablespoon butter. Add minced garlic and sauté for about 1 minute, until fragrant but not browned. Pour in 1/2 cup chicken broth and 1 cup heavy cream. Bring to a gentle simmer, stirring frequently. Gradually stir in 1 cup mozzarella, 1/2 cup cheddar, and 1/2 cup Parmesan until the sauce is smooth and all cheese is melted. Taste and adjust seasoning with salt and pepper.
- Combine Everything: Return the cooked chicken and drained rotini to the skillet. Toss gently until all the pasta and chicken are coated in the creamy, cheesy Cajun sauce. If the sauce is too thick, add a splash of reserved pasta water or extra chicken broth. Let simmer for 2–3 minutes so the flavors meld and the sauce slightly thickens.
- Serve: Garnish with fresh chopped parsley and extra grated Parmesan if desired. Serve hot and enjoy!
What to Serve With
- Simple green salad: A crisp romaine or mixed greens salad with a light vinaigrette helps cut the richness.
- Roasted vegetables: Roasted broccoli, asparagus, or Brussels sprouts add texture and a roasted flavor contrast.
- Garlic bread or crusty baguette: Perfect for sopping up extra sauce.
- Light soup starter: A clear tomato or vegetable soup makes a balanced first course.
- Drinks: A crisp white wine like Pinot Grigio or a sparkling water with lemon pairs nicely.
Top Tips for Perfecting
- Use freshly grated Parmesan for the best melt and flavor — pre-grated can be powdery.
- Don’t overcook the pasta: al dente rotini will finish cooking a bit in the sauce and hold up better the next day.
- Want milder spice? Reduce Cajun seasoning to 1 tablespoon and taste as you go.
- Add vegetables: Stir in spinach or diced bell pepper when you return the chicken for color and nutrition.
- Avoid boiling the cream: keep the sauce at a gentle simmer so it thickens without separating.
- If the sauce becomes too thick after standing, thin with a splash of milk, cream, or reserved pasta water while reheating.
Storing and Reheating Tips
- Refrigeration: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
- Freezing: This dish can be frozen, but cream-based sauces sometimes separate slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of cream or milk to restore creaminess. You can also microwave in short bursts, stirring between intervals.
- Tip: If frozen, try reheating in a skillet with a tablespoon of butter and a splash of milk to revive texture.
FAQs
Can I use a different pasta shape?
Yes — penne, farfalle, or fusilli work well. Rotini is great because it holds sauce, but any medium-short pasta will be delicious.
Can I substitute milk for heavy cream?
You can use half-and-half or whole milk, but the sauce will be thinner and less rich. To thicken, simmer a bit longer or add a small slurry of cornstarch and water.
Is this recipe spicy?
It has a mild Cajun warmth. Reduce Cajun seasoning or omit it for a milder version. Add extra hot sauce if you like more heat.
Can I use pre-cooked or rotisserie chicken?
Absolutely — fold in pre-cooked chicken at the end just to heat through. This shortens cook time and is great for using leftovers.
How do I prevent the cheese sauce from becoming grainy?
Use moderate heat and add cheeses gradually, stirring until smooth. Avoid boiling the sauce and use freshly grated cheeses for the best melt.
Conclusion
This Cheesy Chicken Rotini Skillet is an easy, comforting meal you’ll turn to on busy nights — creamy cheese, seasoned chicken, and saucy rotini all in one pan. It’s simple, wallet-friendly, and endlessly adaptable, so you can tweak spices and add-ins to suit your family’s tastes. If you’re inspired by variations on cheesy chicken pasta, check out this take on Cheesy Chicken Rotini for another flavorful perspective, or explore a similar skillet-style favorite with the Cheesy Chicken Pasta Skillet for more ideas. Give this recipe a try tonight, and don’t forget to share it with friends and family — it’s a guaranteed crowd-pleaser.
Cheesy Chicken Rotini Skillet
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts Cut into bite-sized pieces
- 12 ounces Rotini pasta Uncooked
- 1 cup Heavy cream Room temperature
- 1/2 cup Chicken broth Low-sodium preferred
- 1 cup Shredded mozzarella cheese Loosely packed
- 1/2 cup Shredded cheddar cheese Loosely packed
- 1/2 cup Grated Parmesan cheese Freshly grated if possible
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 4 cloves Garlic Minced
- 1 tablespoon Butter
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Salt To taste
- Black pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add rotini and cook until al dente according to package instructions (usually 8–10 minutes). Drain and set aside. Reserve a splash of pasta water if you like to loosen the sauce later.
- Sauté the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons olive oil. In a bowl, toss chicken pieces with 2 tablespoons Cajun seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper until evenly coated. Add chicken to the hot skillet and cook for 6–7 minutes, stirring occasionally, until pieces are golden and cooked through. Remove chicken and set aside on a plate.
- Make the Cheesy Sauce: In the same skillet, reduce heat to medium and melt 1 tablespoon butter. Add minced garlic and sauté for about 1 minute, until fragrant but not browned. Pour in 1/2 cup chicken broth and 1 cup heavy cream. Bring to a gentle simmer, stirring frequently. Gradually stir in 1 cup mozzarella, 1/2 cup cheddar, and 1/2 cup Parmesan until the sauce is smooth and all cheese is melted. Taste and adjust seasoning with salt and pepper.
- Combine Everything: Return the cooked chicken and drained rotini to the skillet. Toss gently until all the pasta and chicken are coated in the creamy, cheesy Cajun sauce. If the sauce is too thick, add a splash of reserved pasta water or extra chicken broth. Let simmer for 2–3 minutes so the flavors meld and the sauce slightly thickens.
- Serve: Garnish with fresh chopped parsley and extra grated Parmesan if desired. Serve hot and enjoy!