Garlic Chicken Rotini is creamy, cheesy, and loaded with tender chicken tossed in a rich sauce with a hint of Cajun spice. The rotini holds onto every bit of sauce, making each bite flavorful and comforting. Best of all, it comes together in under 30 minutes with simple pantry staples, and leftovers reheat beautifully for lunch the next day. If you like this recipe, try my Tuscan Chicken Pasta!
Ingredients & Substitutions
- Rotini Pasta: Cooks perfectly to al dente and holds the creamy sauce well. You can substitute penne, fusilli, or cavatappi if needed.
- Chicken Breasts: Boneless, skinless chicken works best. You can also use thighs for extra juiciness. Cut into bite-sized cubes.
- Cajun Seasoning: 3 teaspoons coat the chicken, and the remaining 1 teaspoon flavors the sauce. Adjust based on your preferred spice level.
- Paprika: Adds mild smokiness. Smoked paprika works beautifully if you want a deeper flavor.
- Olive Oil & Butter: A combination of both adds flavor and helps sear the chicken perfectly. You can use all butter or all oil if preferred.
- All-Purpose Flour: Helps thicken the sauce. Gluten-free flour works as a 1:1 swap.
- Heavy Cream & Chicken Broth: Create a rich, velvety sauce. Half-and-half can be used for a lighter version.
- Cream Cheese: Makes the sauce creamy and smooth. Neufchâtel works as a lower-fat alternative.
- Pepper Jack Cheese: Adds gooey, melty cheese with a slight kick. You can use cheddar, Monterey Jack, or a Mexican cheese blend instead.
How to Make Garlic Chicken Rotini
Cook the Pasta: Boil rotini until al dente. Reserve 1/2 cup pasta water before draining.
Cook the Chicken: Season chicken with Cajun seasoning and paprika. Sear in olive oil and butter until golden and cooked through. Transfer to a plate.
Make the Sauce: Whisk flour into melted butter, then slowly add broth and cream until smooth. Stir in cream cheese and shredded cheese until melted.
Combine: Return chicken to the skillet, toss in pasta, and adjust consistency with reserved pasta water if needed.
Finish: Taste and adjust seasoning. Serve warm with extra cheese or fresh parsley.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Thighs are juicier and add more flavor, but they may take a couple extra minutes to cook through.
How can I make this less spicy?
Use less Cajun seasoning and swap pepper jack for cheddar or Monterey Jack.
Can I make this ahead of time?
Yes. Cook the chicken and sauce, then store them separately. Toss with freshly cooked pasta when ready to serve.
Can I use a different type of pasta?
Absolutely. Penne, cavatappi, or farfalle work just as well. Cook al dente so the pasta doesn’t get mushy in the sauce.
Serving Ideas
- Serve as a hearty weeknight dinner with a simple green salad or garlic bread.
- Add steamed broccoli, peas, or roasted bell peppers for a veggie boost.
- Turn it into a casserole: top with extra shredded cheese and bake until bubbly for a cozy twist.
How to Store Garlic Chicken Rotini
Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed.
Freezer: Freeze cooked chicken and sauce (pasta separate) in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat on the stove.
Garlic Chicken Rotini
Ingredients
- 1 pound rotini pasta
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 tablespoon garlic minced
- 1 tablespoon all-purpose flour
- 1 cup (238 g) heavy cream
- ¾ cup (189 g) chicken broth
- 4 ounces cream cheese, softened
- 1 cup (113 g) pepper jack cheese, shredded
- fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- In a medium bowl, toss chicken cubes with 1 tablespoon Cajun seasoning (reserve 1 tablespoon for the sauce), paprika, ½ teaspoon salt, and pepper until evenly coated.
- In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter. Once sizzling, add chicken in a single layer. Cook undisturbed for 2-3 minutes, then stir occasionally until all sides are golden brown and internal temperature reaches 165°F (6-8 minutes total). Remove chicken and tent with foil.
- Reduce heat to medium. Melt the remaining 2 tablespoons butter in the same skillet. Add garlic and cook 1 minute.
- Sprinkle in flour, the reserved Cajun seasoning, and remaining ½ teaspoon salt, whisking for 1 minute to form a roux.
- Slowly whisk in heavy cream and chicken broth until smooth. Simmer gently for 2-3 minutes.
- Reduce heat to medium-low. Whisk in cream cheese until smooth, then stir in shredded pepper jack cheese until melted and the sauce is thick and glossy. If the sauce is too thick, thin with reserved pasta water as needed.
- Toss cooked rotini in the sauce until coated.
- Return chicken to the skillet and stir to combine.
- Garnish with fresh parsley and serve hot.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is creamy, cheesy, and has a good amount of kick from the Cajun seasoning. I love how easy it is to throw together, too!
Elizabeth
This is pretty good! I did need a little more Cajun seasoning on my portion, but I love an easy, cheesy, flavorful pasta dish!
Stephanie
I actually liked this as leftovers better than right away! The flavors came together even more.
Bella
I love dishes with a little spice, and the Cajun seasoning paired with the creamy sauce in this recipe is perfection.
Yummy
How is this considered a garlic dish if not one ingredient is garlic?
Not sure how you missed the 1 tablespoon of garlic in this recipe? That’s a significant amount. 🙂
What could I substitute the heavy cream for?