Cheesy Cajun Garlic Chicken Rotini Skillet (Creamy One Pan Dinner)

When you need a cozy dinner that tastes like something from a restaurant but still fits a busy weeknight, this Cheesy Cajun Garlic Chicken Rotini Skillet is the answer. It has tender Cajun-seasoned chicken, rotini pasta that grabs every drop of sauce, and a creamy garlic cheese sauce made with mozzarella, Parmesan, and cheddar.​

The best part is how fast it comes together. You cook the pasta, brown the chicken, then build the sauce in the same skillet so all the browned bits turn into extra flavor. In about 30 minutes, you get a spicy, creamy, cheesy dinner that the whole family actually gets excited about.​

Why you will love this recipe

• Big flavor with simple steps: Cajun seasoning plus garlic plus three cheeses does the heavy lifting.​
• Weeknight friendly: around 10 minutes prep and about 20 minutes cook time.​
• Easy to customize: you can control the heat and swap pasta shapes or cheeses without breaking the recipe.​

Ingredients you will need

For the pasta and chicken:

• 12 oz rotini pasta.​
• 2 boneless skinless chicken breasts, cut into bite sized pieces.​
• 2 tbsp olive oil.​

For the Cajun seasoning mix:

• 2 tbsp Cajun seasoning.​
• 1 tsp garlic powder.​
• 1 tsp onion powder.​
• 1 tsp salt.​
• 1 tsp black pepper.​

For the cheesy garlic sauce:

• 1 tbsp butter.​
• 5 cloves garlic, minced.​
• 1/2 cup chicken broth (low sodium preferred).​
• 1 cup heavy cream (room temperature helps it blend smoothly).​
• 1 cup shredded mozzarella.​
• 1/2 cup grated Parmesan.​
• 1/2 cup shredded cheddar.​

To finish:

• Fresh parsley, chopped (optional).​

How to make it (step by step)

1. Cook the pasta
   Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and set aside.​
2. Season the chicken
   In a bowl, combine Cajun seasoning, garlic powder, onion powder, salt, and pepper, then toss the chicken until well coated.​
3. Brown the chicken
   Heat olive oil in a large skillet over medium to medium high heat and cook the chicken until browned and cooked through, about 8 to 9 minutes. Remove it to a plate.​
4. Build the garlic base
   Reduce heat to medium low, melt butter in the same skillet, and sauté the minced garlic for about 1 minute, just until fragrant.​
5. Make the sauce
   Add chicken broth and heavy cream and bring to a gentle simmer, scraping the skillet to release the flavorful browned bits.​
6. Melt in the cheese
   Lower the heat and stir in mozzarella, Parmesan, and cheddar a little at a time until smooth and creamy. If it feels too thick, add a splash more broth or cream.​
7. Combine everything
   Add the cooked rotini and chicken back to the skillet and toss until coated. Simmer 2 to 3 minutes so the flavors come together.​
8. Garnish and serve
   Top with chopped parsley and serve hot with extra cheese if you want.​

Tips for best results

• Do not overcook the pasta. Al dente is important because it softens more once it hits the hot sauce.​
• Keep the heat low when adding cheese so the sauce stays smooth.​
• Want it less spicy: reduce the Cajun seasoning. Want it hotter: add more Cajun seasoning or a pinch of cayenne.​

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of chicken broth or cream to loosen the sauce.​

You can freeze it up to 2 months, then thaw overnight in the fridge before reheating slowly.

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