Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Save this recipe on:

Get ready to meet your new comfort food obsession — Creamy Parmesan Rotini with Cajun Garlic Butter Chicken. This indulgent dish brings together tender rotini pasta wrapped in a luxuriously creamy Parmesan sauce, paired with golden-seared, juicy chicken bites crusted in bold Cajun spices and a rich garlic butter finish. It’s a plate that delivers creamy, spicy, garlicky, and savory all in one satisfying forkful.

Perfect for a cozy weeknight dinner or an impressive weekend meal, this recipe balances hearty flavor with minimal effort. The Cajun chicken adds the perfect smoky heat that contrasts beautifully with the cheesy, herb-kissed pasta. Whether you’re cooking for one, feeding a hungry family, or trying to impress guests, this dish hits the sweet spot between comfort and wow-factor.

---

Why You’ll Love This Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

• Flavor Explosion: The combo of Cajun spices, garlic butter, and creamy cheese sauce is irresistible.
• Simple Ingredients, Big Impact: Pantry staples transform into a gourmet-level dinner.
• Versatile: Swap proteins, use gluten-free pasta, or make it vegetarian-friendly.
• One-Pan Chicken: No need to juggle multiple skillets—quick sear, big flavor.
• Comfort Food with a Kick: Warm, cheesy pasta balanced with spicy, golden chicken.

---

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before diving into the deliciousness, having the right tools ready will make everything smoother and more enjoyable in the kitchen:

• Large Pot: For boiling the rotini. You want enough space for the pasta to move freely and cook evenly without sticking.
• Deep Skillet or Sauté Pan: Ideal for searing the Cajun chicken and then tossing it in the garlic butter glaze. A heavy-bottomed skillet (like cast iron or stainless steel) will give the best sear.
• Medium Saucepan: Used for making the creamy Parmesan sauce. A non-stick saucepan helps avoid cheese sticking or burning.
• Tongs or Silicone Spatula: Essential for turning chicken pieces without tearing or losing the crust.
• Colander: For draining the pasta quickly once it’s perfectly al dente.
• Whisk: Helps blend the cream and Parmesan into a smooth, velvety sauce without lumps.
• Cutting Board & Sharp Knife: For prepping the chicken into even bite-sized chunks, ensuring they cook at the same rate.

Having these tools within reach will streamline your cooking process, prevent frustration, and give you better texture and flavor control.

---

Preparation Tips

• Marinate the Chicken Ahead: Even 30 minutes in Cajun seasoning and olive oil can amplify flavor. For extra depth, add a squeeze of lemon or a spoonful of yogurt to the mix.
• Room Temperature Chicken: Let your chicken sit out for 15–20 minutes before searing. Cold chicken straight from the fridge won’t sear as evenly.
• Don’t Overcook the Pasta: Aim for al dente since it’ll sit in the hot cheese sauce. Overcooked pasta can turn mushy in minutes.
• Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated Parmesan will make the sauce silkier.
• Deglaze the Skillet: After searing the chicken, use a splash of cream or broth to deglaze the pan before adding butter and garlic. This lifts the flavorful browned bits into your sauce.

These simple strategies will take your dish from good to gourmet.

---

Ingredients for This Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

For the Cajun Garlic Butter Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (cut into bite-sized cubes)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped (optional garnish)

For the Creamy Parmesan Rotini:

• 12 oz rotini pasta
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• ½ cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Optional: pinch of crushed red pepper flakes for subtle heat
• Fresh parsley, for garnish

Optional Add-ins:

• Sautéed mushrooms
• Spinach or kale
• Sun-dried tomatoes
• Crumbled bacon

This ingredient list is flexible enough for personal twists, but well-balanced enough to deliver bold flavor and creamy comfort every time.

---

Step 1: Season and Prep the Chicken

Place the cubed chicken into a large mixing bowl. Add olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss everything together until the chicken is fully coated in the spice mix. Let it marinate while you prep other ingredients — ideally 15–30 minutes for maximum flavor.

---

Step 2: Cook the Rotini

Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente according to package instructions (usually 8–10 minutes). Drain and set aside. Drizzle with a bit of olive oil to prevent sticking.

---

Step 3: Sear the Cajun Chicken

Heat a large skillet over medium-high heat. Add a splash of olive oil if needed. Place chicken pieces in a single layer and sear for 3–4 minutes on each side until golden brown and fully cooked through (internal temp should be 165°F / 74°C). Do this in batches if necessary to avoid crowding. Remove the chicken and set aside.

---

Step 4: Make the Garlic Butter

In the same skillet (without wiping it out), reduce the heat to medium. Add the butter and minced garlic. Sauté for 1–2 minutes until fragrant but not browned. Return the seared chicken to the pan and toss to coat it evenly in the garlic butter. Set aside, keeping warm.

---

Step 5: Prepare the Creamy Parmesan Sauce

In a separate medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a light roux. Slowly pour in the warm milk while whisking continuously to prevent lumps. Once the mixture thickens, stir in the heavy cream and Parmesan cheese. Add Italian seasoning, salt, pepper, and optional red pepper flakes. Simmer until smooth and creamy.

---

Step 6: Combine Pasta and Sauce

Add the drained rotini to the cheese sauce. Toss until every piece is fully coated and the sauce is silky and clinging to the pasta.

---

Step 7: Assemble and Serve

Plate the creamy Parmesan rotini onto a large serving dish or individual plates. Top generously with the Cajun garlic butter chicken. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve hot and enjoy every spicy, creamy bite!

---

Notes

• Balance the Heat: Cajun seasoning can vary in spice level. Start with less and add more to your preference.
• Use Fresh Garlic: Minced fresh garlic elevates the butter sauce with rich aroma and flavor. Avoid substituting with garlic powder here.
• Quality Parmesan Matters: Freshly grated Parmesan melts smoother and tastes richer than pre-packaged shreds.

---

Watch Out for These Mistakes While Cooking

• Overcrowding the Pan While Searing: Crowded chicken won’t sear; it will steam. Always cook in batches if needed for that perfect golden crust.
• Skipping the Roux: The flour and butter base is crucial for a thick, stable cheese sauce. Don’t rush or skip it.
• Boiling the Sauce: Cheese sauces break when overheated. Keep it at a gentle simmer and stir consistently.
• Undercooked Garlic: Burnt garlic becomes bitter fast. Only sauté for a short time and reduce heat if needed.
• Using Cold Milk or Cream: Warm dairy helps prevent curdling when added to the roux. Let it sit at room temp or microwave slightly before adding.
• Not Salting the Pasta Water: This is the only chance to season the pasta itself—make it count.
• Dry Chicken Chunks: Don’t overcook the chicken or let it sit too long after searing without adding it to the garlic butter. Moisture matters.
• Skipping the Rest Time: Let the chicken rest after searing before slicing into it. This keeps it juicy and flavorful.

---

What to Serve With Creamy Parmesan Rotini with Cajun Garlic Butter Chicken?

This bold and creamy dish is a star on its own, but pairing it with the right side can elevate the whole meal. Whether you’re going for fresh, crunchy, or buttery, these pairings complement the rich flavors beautifully.

8 Recommendations

1. Garlic Bread or Cheesy Pull-Apart Rolls
   The perfect vehicle to mop up that creamy Parmesan sauce—crispy edges and soft centers make them irresistible.
2. Simple Arugula Salad
   Peppery arugula tossed with lemon juice, olive oil, and shaved Parmesan adds brightness and balance to the rich pasta.
3. Roasted Broccoli or Brussels Sprouts
   Their crisp-tender texture and roasted edges cut through the creamy sauce and add a touch of bitterness to counter the spice.
4. Grilled Asparagus with Lemon Zest
   Adds freshness and crunch, plus a citrusy note to contrast the Cajun flavors.
5. Sauteed Spinach with Garlic
   Quick and easy to make, this adds greenery and blends well with the chicken and pasta without overwhelming the dish.
6. Creamy Mashed Cauliflower
   For a low-carb, creamy-on-creamy side that still feels indulgent.
7. Corn on the Cob or Cajun Corn Salad
   Adds a bit of sweetness and texture, tying in with the Cajun flavor profile.
8. Chilled Cucumber and Tomato Salad
   A refreshing, crisp option that offers relief from the creamy and spicy elements of the main dish.

---

Storage Instructions

Fridge:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the pasta has cooled to room temperature before sealing.

Reheat Tips:

• Reheat gently on the stove over low heat, adding a splash of milk or cream to bring the sauce back to life.
• In the microwave, heat in short intervals (30–45 seconds), stirring in between and adding a bit of liquid to prevent drying.

Freezer:
Freezing is not ideal for cream-based sauces, as they tend to separate upon thawing. However, if necessary, freeze the chicken and pasta separately in airtight containers for up to 1 month, and reheat with added cream and cheese to restore texture.

---

Estimated Nutrition (Per Serving — based on 4 servings)

• Calories: ~720 kcal
• Protein: 42g
• Carbohydrates: 48g
• Fat: 39g
• Saturated Fat: 18g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Cholesterol: 160mg
• Sodium: 780mg
• Sugar: 4g
• Fiber: 3g
• Serving Size: 1 generous plate
• Category: Dinner / Main Course
• Diet: High-Protein, Comfort Food

These values may vary based on brands and portion sizes, but it gives a solid estimate to guide your meal planning.

---

Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! Penne, fusilli, farfalle, or even spaghetti work well. Just adjust the cook time based on the pasta shape.

---

2. What can I use instead of Cajun seasoning?

You can mix your own using paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Or swap it out with blackened seasoning for a similar flavor profile.

---

3. Can I make this dish ahead of time?

Yes, you can cook the chicken and pasta ahead of time. Reheat gently and assemble just before serving to keep textures fresh and the sauce creamy.

---

4. Is there a dairy-free version of the sauce?

You can use unsweetened almond milk, plant-based butter, and dairy-free Parmesan alternatives. The texture may be slightly less rich but still delicious.

---

5. How spicy is this recipe?

Moderately spicy. The Cajun seasoning adds heat, but it’s balanced by the creamy sauce. If you’re sensitive to spice, reduce the amount or use a mild Cajun blend.

---

6. Can I add vegetables to the dish?

Definitely. Sautéed spinach, mushrooms, bell peppers, or sun-dried tomatoes are great additions that blend beautifully into the dish.

---

7. What protein alternatives can I use?

Shrimp, salmon, or even tofu work great with the Cajun and creamy flavors. Just adjust cooking times accordingly.

---

8. Can I double this recipe for a crowd?

Yes! Just use a larger skillet or work in batches. It scales beautifully and is a total crowd-pleaser at potlucks or dinner parties.

---

Conclusion

Creamy Parmesan Rotini with Cajun Garlic Butter Chicken is the kind of dish that turns a regular evening into a restaurant-worthy experience. It brings together spicy, buttery, cheesy, and comforting in all the right ways—with just enough effort to impress, but simple enough to enjoy any night of the week. Whether you’re cooking for family, guests, or just yourself, this recipe is destined to become a go-to favorite.

---

Print

Save this recipe on: