Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

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This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is one of those meals that hits every craving in one bite—comforting, cheesy, just the right touch of spice, and rich enough to feel like a special treat. I remember the first time I tested this dish in my kitchen. The moment I poured that velvety mozzarella garlic sauce over the rotini, everything changed. The smell alone was a knockout—garlic, Cajun spices, browned chicken, and bubbling cheese—it was impossible not to sneak a bite before plating.

The contrast between the crispy seared chicken and the luscious creaminess of the sauce is what makes this dish unforgettable. Rotini is the perfect pasta here—those little spirals hold on to every drop of sauce. Whether you’re trying to impress someone or just want a ridiculously satisfying dinner, this is the kind of recipe that turns a weeknight into a full-on event.

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Why You’ll Love This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

• It’s incredibly creamy and cheesy – thanks to the mozzarella-laced garlic sauce that coats every inch of pasta.
• Crispy Cajun chicken adds a kick and texture contrast that takes this beyond your average pasta dinner.
• Perfect for pasta lovers who want a little twist on traditional Alfredo or mac and cheese.
• Great for meal prepping—leftovers heat up beautifully.
• It feels indulgent but is super easy to make with simple, pantry-friendly ingredients.

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What Kind of Chicken Should I Use for Creamy Cajun Chicken Rotini?

Boneless, skinless chicken breasts are the go-to for this recipe. They cook quickly, absorb the Cajun seasoning well, and slice beautifully for presentation. That said, chicken thighs work just as well if you prefer a juicier, slightly more flavorful bite. Just make sure they’re boneless and trimmed for even cooking. The key is getting that perfect sear—golden on the outside, juicy on the inside.

If you’re in a pinch or want to speed things up, you could even use store-bought rotisserie chicken. While you won’t get the same Cajun crust, it’s still delicious when tossed into that creamy mozzarella sauce.

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Options for Substitutions

• Pasta: Rotini holds sauce beautifully, but penne, rigatoni, or even fettuccine can be used if that’s what you have on hand.
• Cheese: Mozzarella gives that signature stretch and mild flavor, but provolone or Monterey Jack are great alternatives. For a sharper edge, add a bit of Parmesan.
• Cajun Seasoning: If you’re avoiding spice, swap for smoked paprika and garlic powder for a milder but still flavorful result.
• Cream: Heavy cream makes the sauce luscious, but half-and-half works in a pinch. You can even use evaporated milk for a slightly lighter version.
• Protein: Swap chicken with shrimp or keep it vegetarian by using sautéed mushrooms and spinach for a hearty meatless option.

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Ingredients for This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

• Rotini Pasta
  Its spiral shape is perfect for trapping every bit of that creamy, cheesy sauce, making each bite flavorful.
• Boneless, Skinless Chicken Breasts
  Seasoned and seared with Cajun spices, they add bold flavor and protein to the dish.
• Cajun Seasoning
  This spice blend gives the chicken its smoky, slightly spicy crust and deepens the flavor of the overall dish.
• Olive Oil
  Used to sear the chicken, helping to lock in juices and give a golden crust.
• Butter
  Starts the base of the sauce and brings richness to the flavor profile.
• Fresh Garlic
  Essential for that deep, aromatic garlic kick in the sauce. It pairs beautifully with mozzarella.
• All-Purpose Flour
  Helps thicken the sauce and gives it a velvety, clingy texture.
• Heavy Cream
  Makes the sauce luxuriously rich and creamy—absolutely necessary for that indulgent mouthfeel.
• Low-Sodium Chicken Broth
  Adds depth and balance to the sauce while keeping it from being overly heavy.
• Mozzarella Cheese (Shredded)
  The star of the sauce. It melts into a stretchy, cheesy blanket that ties the whole dish together.
• Parsley (Fresh or Dried)
  Adds a fresh note and a pop of color for finishing.
• Salt & Black Pepper
  Simple but crucial for seasoning every layer of the dish properly.

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Step 1: Season and Sear the Chicken

Pat the chicken breasts dry and generously coat both sides with Cajun seasoning, salt, and a bit of pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 5–6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let it rest—don’t slice just yet!

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Step 2: Cook the Rotini

While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water just in case you need to loosen the sauce later.

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Step 3: Make the Garlic Mozzarella Sauce

In the same skillet used for the chicken, lower the heat to medium and melt the butter. Add the minced garlic and cook until fragrant (about 30 seconds). Sprinkle in the flour and whisk constantly for 1–2 minutes to form a light roux.

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Step 4: Build the Cream Base

Slowly whisk in the chicken broth and heavy cream, making sure there are no lumps. Let the mixture simmer and thicken for about 3–4 minutes. Stir in shredded mozzarella a handful at a time until melted and the sauce is smooth and stretchy.

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Step 5: Combine Pasta and Sauce

Add the cooked rotini to the skillet with the sauce. Toss until all the pasta is coated. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

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Step 6: Slice the Chicken and Plate

Slice the rested Cajun chicken into strips. Plate the creamy rotini onto serving dishes and top each with a generous portion of sliced chicken. Sprinkle with chopped parsley for a fresh finish.

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How Long to Cook the Creamy Cajun Chicken Rotini

• Chicken: Searing boneless chicken breasts takes about 5–6 minutes per side over medium-high heat. Always check that the internal temperature reaches 165°F (75°C) for safe consumption.
• Pasta: Rotini usually takes 8–10 minutes to cook to al dente in boiling salted water.
• Sauce: Once the roux is formed and liquids are added, the sauce should take 5–7 minutes to thicken and become creamy enough to cling to the pasta.

Altogether, the full dish can be ready in about 30–35 minutes, making it doable even on a busy weeknight.

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Tips for Perfect Creamy Cajun Chicken Rotini

• Use freshly shredded mozzarella for optimal melt and stretch. Pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
• Don’t skip resting the chicken before slicing. This locks in juices and keeps the meat tender.
• Add cheese slowly to the sauce so it melts evenly and doesn’t clump or get stringy.
• Reserve pasta water before draining—just in case your sauce needs thinning out.
• Taste as you go. Cajun seasoning can vary in salt and spice, so adjust as needed.
• Deglaze the pan with a splash of broth or white wine after searing the chicken for added flavor in your sauce.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken
  Dry chicken ruins a good pasta dish. Use a meat thermometer to ensure you hit 165°F and then let it rest before slicing.
• Using pre-shredded cheese
  It doesn’t melt as smoothly and can make your sauce grainy. Always go for block mozzarella and shred it yourself.
• Not seasoning every layer
  From the pasta water to the sauce base, a little salt in each step makes the final flavor more balanced and bold.
• Rushing the roux
  If you don’t give the flour a minute to cook out in the butter, your sauce may taste chalky or raw.
• Skipping the pasta water reserve
  That starchy water is your secret weapon if the sauce tightens up too much.

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What to Serve With Creamy Cajun Chicken Rotini?

Simple Arugula Salad

The peppery freshness of arugula with a lemon vinaigrette cuts right through the richness of the dish.

Warm Garlic Bread

Perfect for soaking up any extra sauce. Honestly, you’ll want to wipe the plate clean.

Roasted Broccoli or Asparagus

Add some green to the plate and a roasted edge to balance the creaminess.

A Glass of Chardonnay or Sparkling Water

The wine enhances the richness, and sparkling water with citrus refreshes between bites.

Caprese Skewers

Mozzarella, tomato, and basil on a stick brings a light and colorful contrast.

Creamy Coleslaw

A cool, tangy side that pairs surprisingly well with the Cajun spice.

Baked Brie with Hot Honey

If you’re entertaining, this makes a lovely appetizer that matches the richness of the main dish.

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Storage Instructions

If you’ve got leftovers (lucky you), this dish stores beautifully. Just let it cool completely before transferring to an airtight container.

• Refrigerator: Store in the fridge for up to 3–4 days. The sauce may thicken, but it reheats well with a splash of cream or milk stirred in.
• Freezer: You can freeze it, but dairy-based sauces may separate slightly when thawed. If freezing, store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently on the stovetop.
• Reheating Tip: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring between, and always add a bit of liquid (broth, cream, or milk) to revive the sauce.

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Estimated Nutrition

(Per Serving — based on 4 servings total)

• Calories: ~650
• Protein: ~38g
• Carbohydrates: ~45g
• Fat: ~35g
• Saturated Fat: ~18g
• Cholesterol: ~135mg
• Fiber: ~2g
• Sugar: ~3g
• Sodium: ~780mg

Note: Nutrition values may vary depending on the exact brands and substitutions used.

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the sauce and chicken in advance, then cook the pasta fresh and combine everything when you’re ready to serve. Just store each part separately in the fridge.

What if I don’t have Cajun seasoning?

You can make a quick version by combining paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and a pinch of salt.

Can I use milk instead of heavy cream?

You can, but the sauce won’t be as rich or thick. Whole milk or half-and-half works better than low-fat options. You may need to add more flour for thickening.

Is this recipe spicy?

It has a mild to medium kick from the Cajun seasoning. If you’re sensitive to heat, start with half the amount and adjust to taste.

What’s the best way to reheat leftovers?

Stovetop on low heat with a splash of cream or milk is best. Microwaving works too—just stir every 30 seconds and add liquid if needed.

Can I make this vegetarian?

Absolutely. Swap the chicken for sautéed mushrooms, zucchini, or even tofu. You can still use the same seasoning and sauce.

What type of mozzarella should I use?

Low-moisture, whole milk mozzarella shredded from the block melts best for the sauce. Avoid fresh mozzarella—it’s too watery.

Can I double the recipe?

Yes, it doubles easily. Just make sure you’re using a large enough skillet or pot so everything can mix evenly.

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Conclusion

Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is one of those dishes that turns a casual dinner into something unforgettable. It’s bold, it’s rich, and it has the kind of flavor layers that make it hard to put the fork down. Whether you’re cooking for guests or treating yourself on a weeknight, this recipe delivers restaurant-quality results without the stress. And once you’ve tried it, don’t be surprised if it becomes a permanent part of your dinner rotation.

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