Description
A creamy, comforting pasta dish featuring tender rotini in a rich, cheesy Alfredo sauce, topped with juicy, pan-seared chicken bites seasoned with bold Cajun spices and garlic.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 12 oz rotini pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season the chicken pieces with Cajun seasoning, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, until browned and cooked through. Add half of the minced garlic during the last minute of cooking. Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Melt the butter and sauté the remaining minced garlic for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy. Season with salt and pepper.
- Add the cooked rotini and chicken bites to the skillet with the Alfredo sauce. Toss everything together until well coated and heated through. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.