Cheesy Chicken Rotini Skillet
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.
Servings: 4 servings
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!
Notes
Use freshly grated Parmesan for the best melt and flavor. Don’t overcook the pasta: al dente rotini will finish cooking a bit in the sauce and hold up better the next day.