There are nights when I want something comforting and cheesy, but I don’t want to turn the kitchen upside down or heat up the whole house. That’s where this Cheesy Cajun Garlic Chicken Rotini Skillet comes in. It’s a one-pan style dinner that uses basic, easy-to-find ingredients and still tastes like something you’d order out.
I started making this when I needed a reliable way to turn one pack of chicken breasts and a half-used box of pasta into a full meal. The skillet format keeps cleanup simple, and the Cajun seasoning, garlic, and three-cheese sauce do most of the work for you. If you’ve got fresh herbs, local cream, or good-quality cheese from a nearby market, this dish really benefits from that freshness.
It’s especially handy in cooler months, when heavier, warming meals feel right, but you still want something you can pull together on a weeknight without fuss. Cook the pasta, sear the chicken, build a quick sauce, and dinner’s done.
Why You’ll Love Cheesy Cajun Garlic Chicken Rotini Skillet
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This skillet pulls together fast but doesn’t taste rushed. The rotini holds onto the sauce, the Cajun spices add a controlled heat, and the garlic cream base keeps everything balanced and rich. You can lean into seasonal eating easily: use local chicken, cream from a nearby dairy, and any fresh herbs you have on hand. It’s flexible, filling, and built from simple ingredients you probably already keep in your kitchen.
Things to Grab
- 1 package boneless, skinless chicken breasts (medium, about 1 to 1 1/2 pounds), cut into bite-size pieces
- 10–12 oz rotini pasta (dry)
- 2 tablespoons olive oil
- 1 1/2 to 2 tablespoons Cajun seasoning (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt (plus more for pasta water, to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 3–4 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 1 1/2 cups heavy cream (use local cream if possible)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- Fresh parsley, chopped, for garnish
- Extra shredded cheese for serving, optional
Let’s Begin
- Bring a large pot of well-salted water to a boil. Add the rotini and cook according to the package directions until just al dente. Don’t overcook; the pasta will finish slightly in the sauce.
- Drain the rotini and set aside. If it sits for longer than a few minutes, you can toss it with a teaspoon of olive oil to prevent sticking.
- While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. In a bowl, toss the chicken pieces with Cajun seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
- Add the seasoned chicken to the hot skillet in a single layer. Cook, stirring occasionally, until browned on the outside and cooked through, about 6–7 minutes. There should be no pink in the center. Transfer the chicken to a plate and keep warm.
- In the same skillet (don’t wipe it out — those browned bits add flavor), reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for about 1 minute, just until fragrant. Don’t let the garlic darken or it will taste bitter.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream, then bring the mixture to a gentle simmer over medium heat.
- Once the cream mixture is lightly bubbling, reduce the heat to low. Add the mozzarella, Parmesan, and cheddar, stirring constantly until they melt into a smooth, thick sauce. If the heat is too high, the sauce may become greasy, so keep it low and steady.
- Add the cooked rotini and the reserved chicken back into the skillet. Toss everything together until the pasta and chicken are completely coated in the cheesy Cajun garlic sauce.
- Let the skillet simmer on low for 2–3 minutes to let the flavors blend and the sauce slightly thicken. If it gets too thick, stir in a splash of broth or warm water to loosen it.
- Turn off the heat, taste, and adjust seasoning with additional salt, pepper, or Cajun seasoning if needed. Garnish with chopped parsley and serve hot, with extra cheese on top if you like.
Choosing the Right Cajun Seasoning
Cajun blends vary widely, so choosing the right one keeps this skillet balanced instead of overpowering. Look for a seasoning where paprika, garlic, and onion lead, and salt sits lower on the ingredient list. That gives you more control over overall saltiness. If you’re sensitive to heat, choose a blend labeled mild or one that uses less cayenne. For a more sustainable option, consider mixing your own in small batches: paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne. This lets you adjust spice levels based on who’s at the table and what’s in season — in colder months, a bit more heat can be welcome, while in warmer weather you might go lighter.
Getting Ultra-Creamy Sauce
The key to a smooth, rich sauce here is temperature control and order of operations. Start with room-temperature cream and shredded cheese if possible; cold ingredients can seize and turn grainy. When you add the cream to the pan, keep the heat at a gentle simmer, not a rolling boil. Boiling cream can cause it to split. Once you’re ready to add cheese, lower the heat to low and stir constantly, sprinkling the cheese in gradually rather than dumping it all at once. If the sauce looks too thick, whisk in a bit more broth or a splash of pasta water. If it’s too thin, let it simmer on low for a minute or two — it will thicken as the cheese melts and the starch from the pasta incorporates.
Easy Add-Ins and Swaps
This skillet adapts well to what’s fresh and local around you. In spring, add sautéed spinach, asparagus pieces, or peas right after the chicken goes back in. In summer, try diced fresh tomatoes or sweet corn kernels cut from the cob. Fall and winter work nicely with wilted kale, roasted peppers, or even small cubes of roasted squash. For protein swaps, boneless skinless thighs work just as well as breasts and often stay juicier. You can also use leftover roast chicken, adding it at the end just to warm through. If you prefer a lighter sauce, replace part of the cream with whole milk, but keep at least half cream so the sauce stays stable and velvety.
Common Questions Answered
How can I stop the cheese sauce from turning grainy or clumpy?
Grainy sauce usually comes from too much heat or adding cheese too quickly. Keep the skillet on low when you add the cheeses, and make sure the cream mixture is hot but not boiling. Sprinkle the cheese in gradually while stirring constantly so it has time to melt smoothly. Use freshly shredded cheese rather than pre-shredded, which often has anti-caking agents that resist melting. If it starts to look clumpy, remove the pan from the heat and stir firmly until it smooths out before returning it to low heat.
Can I make this ahead and reheat it without drying out the pasta?
You can make this dish ahead, but there are a few adjustments to keep it from drying out. Cook the pasta just to a firm al dente, since it will continue softening when reheated. When storing, add a small splash of cream or broth to the skillet before transferring everything to an airtight container, which gives you extra moisture later. Reheat gently on the stovetop over low heat, stirring often and adding more broth or cream as needed. Avoid high heat, because it can tighten the sauce and make the chicken tough.
How spicy is this, and how do I adjust the heat for kids or sensitive eaters?
The spice level depends almost entirely on your Cajun blend and how much you use. For a milder version, start with 1 tablespoon of a low-heat Cajun seasoning and skip any extra cayenne or hot sauce. You can also season only half the chicken heavily and keep the rest lightly seasoned, then mix them together. Another option is to cook it on the milder side and serve extra Cajun seasoning or hot sauce at the table. Always taste the seasoning mix first so you know its heat level before adding it to the chicken.
What’s the best way to incorporate seasonal vegetables without watering down the sauce?
When adding seasonal vegetables, the main concern is excess moisture thinning the sauce. To avoid this, cook high-water vegetables (like zucchini, mushrooms, or tomatoes) separately in a hot skillet until most of their liquid has evaporated, then add them to the pasta at the end. For sturdier vegetables like broccoli or green beans, blanch briefly in salted water and drain well before incorporating. Add vegetables after the sauce is already creamy so you can see if extra liquid is affecting thickness. If the sauce loosens, let it simmer on low for a minute, or stir in a small handful of extra cheese to bring it back together.
Cheesy Cajun Garlic Chicken Rotini Skillet
Equipment
- large pot
- Large Skillet
Ingredients
- 8 ounces rotini pasta uncooked
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons fresh parsley chopped
- extra grated Parmesan or shredded cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain and set aside.
- Pat the chicken dry and cut into bite-sized pieces. Toss the pieces with Cajun seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6–7 minutes. Transfer the chicken to a plate and reserve any pan juices.
- Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté briefly, about 1 minute, until fragrant but not browned.
- Pour in the chicken broth and heavy cream, scraping the bottom of the pan to lift any browned bits. Bring the mixture to a gentle simmer.
- Stir in the mozzarella, grated Parmesan, and cheddar, stirring continuously until the cheeses melt and the sauce becomes smooth and creamy.
- Return the cooked rotini and the chicken to the skillet. Toss everything together until the pasta and chicken are fully coated in the cheesy Cajun garlic sauce.
- Let the skillet simmer for 2–3 minutes to thicken the sauce and allow flavors to meld. Taste and adjust seasoning if needed.
- Remove from heat, sprinkle with chopped parsley, top with extra cheese if desired, and serve hot.
