Ingredients
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2 boneless, skinless chicken breasts, cut into bite-sized chunks
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12 oz rotini pasta
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2 tablespoons olive oil
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2 tablespoons Cajun seasoning
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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4 cloves garlic, minced
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1 tablespoon butter
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1 cup heavy cream
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1/2 cup chicken broth
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 cup shredded cheddar cheese
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Fresh parsley, chopped (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook rotini until al dente, drain, and set aside.
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Cut chicken into bite-sized pieces. Toss with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
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Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes until browned and fully cooked. Remove from skillet.
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Melt butter in the same skillet. Sauté minced garlic for 1 minute.
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Pour in chicken broth and heavy cream. Bring to a gentle simmer.
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Stir in mozzarella, Parmesan, and cheddar cheeses until smooth.
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Add cooked rotini and chicken back to the skillet. Toss to coat evenly. Simmer 2–3 minutes.
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Garnish with fresh parsley and extra cheese if desired. Serve hot
Notes
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Customize with vegetables like bell peppers, mushrooms, or spinach.
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Adjust Cajun seasoning to taste for mild or spicy flavor.
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For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes