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A close-up showcases the delicious Cheesy Cajun Chicken Rotini Skillet, featuring rotini pasta, chicken, and a creamy, cheesy sauce.

Ultimate Cheesy Cajun Chicken Rotini Skillet

This one-pan Cheesy Cajun Chicken Rotini Skillet is a weeknight hero, delivering tender chicken, perfectly cooked rotini, and a creamy, cheesy Cajun-spiced sauce. It's a flavorful, customizable, and quick meal that's guaranteed to please both kids and adults.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 cups chicken broth
  • 1 pound rotini pasta
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • Large Skillet (preferably cast iron or oven-safe)
  • Large bowl
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Spatula or spoon

Method
 

  1. In a large bowl, combine the chicken pieces with olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
  2. Heat a large skillet over medium-high heat.
  3. Add the seasoned chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
  4. Sear the chicken for 2-3 minutes per side, until browned but not fully cooked. Remove the chicken from the skillet and set aside.
  5. Add the chopped onion and bell pepper to the skillet and cook over medium heat until softened, about 5-7 minutes.
  6. Add the minced garlic and cook for another minute, until fragrant.
  7. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom.
  8. Bring the broth to a boil, then add the rotini pasta.
  9. Reduce the heat to a simmer, cover the skillet, and cook for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
  10. Stir in the softened cream cheese until it's fully melted and the sauce is smooth and creamy.
  11. Add the cheddar cheese and mozzarella cheese and stir until melted and gooey.
  12. Return the seared chicken to the skillet and stir to combine. Make sure the chicken is fully submerged in the sauce.
  13. Continue to simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  14. Garnish with fresh parsley.
  15. Serve immediately.

Notes

Don't overcook the pasta; cook it al dente. Adjust the spice level to your preference. Feel free to add other vegetables like broccoli, zucchini, or spinach. For an extra creamy sauce, add a splash of heavy cream. You can prepare the skillet ahead of time up to the point of adding the cheese and chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or cook in a skillet over low heat. Try replacing the chicken with shrimp or sausage. For a vegetarian version, skip the meat and add more vegetables.