Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

Save this recipe on:

Golden, crispy Cajun-seasoned chicken, seared to perfection and sliced into tender strips, rests beside a bed of velvety rotini pasta, bathed in a rich, cheesy mozzarella Alfredo sauce. Each bite delivers a harmonious blend of smoky spice, creamy indulgence, and the comforting twist of perfectly cooked pasta. The sauce clings to every curve of the rotini, while the Cajun crusted chicken adds a bold, savory punch that balances beautifully with the mellow cheese sauce.

This Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce is a dish that brings restaurant-level decadence straight to your dinner table. It’s the ultimate comfort food with a spicy edge—ideal for weeknight dinners, entertaining guests, or when you’re just craving a cozy yet exciting plate of food. Whether you’re a pasta lover or a fan of bold flavors, this dish checks all the boxes.

---

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

• Perfectly Balanced Flavors: The smoky Cajun spices balance out the richness of the creamy mozzarella Alfredo, making every bite complex and satisfying.
• Crowd-Pleaser: Whether it’s for family dinner or a dinner party, this dish is a guaranteed favorite.
• Customizable: Want it spicier? Add crushed red pepper. Need it milder? Ease up on the Cajun. It adapts easily to your preferences.
• Comfort with a Kick: Classic creamy pasta meets bold Southern-inspired spice—comfort food with personality.
• One-Pan Wonder: With a few basic tools and a single skillet for the chicken, this recipe comes together without creating a mountain of dishes.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment + Their Importance)

Before diving into the creamy, spicy magic of this dish, let’s get your kitchen prepped with the right tools. Having the proper equipment not only speeds things up but also ensures your chicken is crispy, your sauce is smooth, and your pasta is perfectly al dente.

Essential Tools:

• Cast Iron Skillet or Heavy-Bottomed Pan: This is key for getting that beautiful sear on the Cajun chicken without drying it out. The even heat distribution creates a deep crust full of flavor.
• Large Saucepan or Dutch Oven: Needed for boiling the rotini pasta and later combining it with the Alfredo sauce.
• Medium Saucepan: Ideal for preparing the mozzarella Alfredo sauce separately, ensuring it melts evenly and doesn’t scorch.
• Tongs or Silicone Spatula: Useful for flipping the chicken without tearing the crust.
• Sharp Chef’s Knife: For cleanly slicing the chicken into strips after cooking.
• Cutting Board: Use one for raw chicken and another for cooked items or vegetables to avoid cross-contamination.
• Colander: To quickly drain the pasta without it becoming soggy.
• Whisk: For stirring the Alfredo sauce and getting that silky, lump-free texture.

---

Preparation Tips

• Pound Chicken Evenly: If your chicken breasts are uneven in thickness, lightly pound them out. This ensures even cooking and prevents dry spots.
• Dry Before Seasoning: Pat the chicken dry with paper towels before seasoning—this helps the Cajun spice mix stick better and leads to a crispier crust.
• Salt Your Pasta Water: Make the water “as salty as the sea.” It’s your first chance to season the pasta from the inside out.
• Cook Pasta Al Dente: Slightly undercook the pasta, especially since it will finish cooking in the sauce—no one wants mushy rotini!
• Grate Your Own Cheese: Pre-shredded mozzarella often contains anti-caking agents that prevent it from melting smoothly. Use a block of fresh mozzarella if possible.
• Reserve Some Pasta Water: A splash of this starchy liquid can help loosen the sauce if it thickens too much.

---

Ingredients for this Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

Here’s what you’ll need to bring this flavorful dish to life. Every ingredient plays a role—whether it’s building bold Cajun flavor or creating the creamy, cheesy base that hugs each piece of pasta.

For the Cajun Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil (or unsalted butter for extra richness)

For the Pasta:

• 12 oz rotini pasta (or substitute with penne or fusilli)
• Salted water (for boiling)

For the Mozzarella Alfredo Sauce:

• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1½ cups heavy cream
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• Salt, to taste
• Optional: 1/4 teaspoon red pepper flakes (for added heat)

For Garnish:

• Chopped fresh parsley
• Extra Parmesan or shredded mozzarella, optional

---

Step-by-Step Instructions for Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

This dish comes together in layers—crispy Cajun chicken, creamy cheesy sauce, and tender pasta. Follow these simple steps for a flawless finish:

---

Step 1: Season and Prep the Chicken

• Pat chicken breasts dry with paper towels.
• Season both sides with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
• Let it sit at room temperature for about 10 minutes to absorb the spices.

---

Step 2: Sear the Chicken

• Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat.
• Add the seasoned chicken and cook for 5–6 minutes on each side, or until golden brown and cooked through (internal temp should reach 165°F/74°C).
• Remove from the pan and let it rest. Then slice into strips just before serving.

---

Step 3: Boil the Pasta

• While the chicken cooks, bring a large pot of salted water to a boil.
• Cook the rotini pasta according to package instructions until al dente.
• Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.

---

Step 4: Make the Mozzarella Alfredo Sauce

• In a medium saucepan, melt butter over medium heat.
• Add minced garlic and sauté until fragrant (about 1 minute).
• Pour in the heavy cream and bring it to a gentle simmer.
• Stir in shredded mozzarella and Parmesan, whisking constantly until smooth and creamy.
• Season with black pepper and a pinch of salt. Add red pepper flakes if you want a spicy kick.

---

Step 5: Combine Pasta with Sauce

• Add the drained rotini to the Alfredo sauce and stir to coat.
• If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
• Let it simmer for 2–3 minutes so the flavors meld together.

---

Step 6: Plate and Serve

• Spoon the creamy mozzarella Alfredo rotini onto a plate.
• Top with the sliced Cajun chicken.
• Garnish with chopped parsley and extra cheese if desired.

---

Notes

• Adjust the Spice Level: If you’re cooking for kids or spice-sensitive eaters, cut the Cajun seasoning in half and skip the red pepper flakes.
• Use Fresh Garlic: Jarred garlic can work, but fresh minced garlic makes a big difference in the flavor of the Alfredo sauce.
• Double the Sauce if Needed: If you like your pasta extra creamy or plan to reheat leftovers, consider doubling the Alfredo sauce to keep things luscious.
• Make It a One-Pan Meal: After cooking the chicken, wipe out the skillet and reuse it to make the sauce. Less cleanup, more flavor.
• Add Veggies: Want to sneak in some greens? Toss in spinach, sun-dried tomatoes, or sautéed mushrooms to the sauce before combining with the pasta.

---

Watch Out for These Mistakes While Cooking

• Overcooking the Chicken: Cajun seasoning can burn quickly due to its spices. Keep an eye on the heat and don’t walk away. Once it’s seared, reduce the heat if needed to cook through.
• Skipping the Pasta Water: That starchy liquid can rescue a sauce that’s too thick and help bind everything together. Don’t toss it all!
• Adding Cheese Over High Heat: Mozzarella and Parmesan can become gritty or separate if added when the cream is boiling. Lower the heat and whisk gently.
• Not Resting the Chicken: Cutting into the chicken immediately after cooking causes juices to run out. Let it rest for 5 minutes so it stays juicy and flavorful.
• Using Pre-Shredded Cheese: These often contain anti-caking agents that don’t melt as smoothly. Grating cheese fresh gives the best texture.

---

What to Serve With Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

This rich and flavorful pasta dish can shine on its own, but pairing it with the right sides can turn it into a full, satisfying meal. Whether you’re entertaining guests or just treating yourself to a cozy dinner, these sides will round out your plate beautifully.

---

8 Perfect Pairings

1. Garlic Bread or Cheesy Breadsticks
   A crusty, buttery garlic bread is the ultimate sidekick for scooping up that creamy Alfredo sauce.
2. Crisp Caesar Salad
   The tangy Caesar dressing and crunchy romaine contrast perfectly with the creamy pasta.
3. Sautéed Green Beans
   Lightly cooked with garlic and olive oil, green beans add freshness and a bit of crunch.
4. Roasted Broccoli or Brussels Sprouts
   Roasting brings out a natural sweetness and adds a nice charred texture that balances the creamy main.
5. Caprese Salad
   Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze provide a cool, acidic counterpoint.
6. Cornbread Muffins
   A Southern-inspired option that subtly echoes the Cajun flavors of the dish.
7. Lemon-Herb Asparagus
   Bright and zesty, this side cuts through the richness and complements the mozzarella sauce.
8. Chopped Antipasto Salad
   With olives, artichokes, salami, and a tangy vinaigrette, it brings an Italian flair that works beautifully with pasta dishes.

---

Storage Instructions

Whether you’re saving leftovers or meal-prepping for the week, this dish stores well with just a few precautions to maintain that creamy texture and bold flavor.

How to Store:

• Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 3–4 days.
• Keep Sauce Separate if Possible: If you anticipate leftovers, store the chicken, pasta, and sauce separately. This helps prevent the pasta from soaking up all the sauce and getting mushy.
• Freezing: Not recommended. Cream-based sauces like Alfredo tend to separate and become grainy when thawed and reheated.

Reheating Tips:

• Stovetop: Warm gently in a skillet over low heat. Add a splash of milk or leftover pasta water to loosen the sauce.
• Microwave: Use short intervals (30–45 seconds), stirring in between, and add a little liquid to maintain creaminess.
• Do Not Overheat: Overheating can break the sauce and dry out the chicken.

---

Estimated Nutrition (Per Serving – Serves 4)

Please note these values are approximate and can vary based on brands and portion sizes.

• Calories: 725 kcal
• Protein: 42g
• Carbohydrates: 52g
• Dietary Fiber: 3g
• Sugar: 3g
• Fat: 39g
• Saturated Fat: 19g
• Unsaturated Fat: 17g
• Trans Fat: 0.5g
• Cholesterol: 160mg
• Sodium: 910mg

---

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! While rotini is great for holding sauce, you can easily swap it with penne, fusilli, or even fettuccine. Just make sure to cook it al dente so it doesn’t get too soft when mixed with the sauce.

---

2. What if I don’t have Cajun seasoning?

You can make a quick homemade mix using paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. Adjust the heat based on your preference.

---

3. Can I make this dish ahead of time?

Absolutely. You can prep the chicken and sauce in advance, then cook the pasta fresh when you’re ready to serve. Reheat everything together gently, adding a splash of cream or milk to bring the sauce back to life.

---

4. Is there a dairy-free alternative for the Alfredo sauce?

Yes, you can use full-fat coconut milk or a plant-based cream (like oat or cashew cream), and swap in dairy-free mozzarella and parmesan-style cheeses.

---

5. Can I bake the finished dish?

Yes! After combining the pasta, sauce, and sliced chicken, transfer to a baking dish. Top with mozzarella and broil for a few minutes until bubbly and golden.

---

6. How spicy is this dish?

It has a medium heat level depending on your Cajun seasoning. You can reduce or omit red pepper flakes to tone it down, or add hot sauce if you like it extra spicy.

---

7. Can I use chicken thighs instead of breasts?

Definitely. Chicken thighs are juicier and more forgiving. Just make sure they’re boneless and skinless, and adjust cooking time as needed.

---

8. What type of mozzarella should I use?

Low-moisture shredded mozzarella is ideal for smooth melting. Fresh mozzarella is delicious too, but it can add extra moisture to the sauce.

---

Conclusion

Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce is the kind of dish that feels like a celebration—bold spices, rich cheese, and pasta all coming together in perfect harmony. It’s versatile enough for a weeknight yet impressive enough for guests. Whether you’re customizing the spice level or adding your favorite veggies, this recipe is a true keeper. Bookmark it, save it, share it—because once you make it, you’ll want it in your rotation for good.

---

Print

Save this recipe on: