Garlic Chicken Rotini
This Garlic Chicken Rotini is creamy, cheesy, and loaded with tender chicken seasoned with a hint of Cajun spice. Tossed with perfectly cooked rotini and a rich, cheesy sauce, it’s comfort food at its best! It is easy enough for a weeknight dinner but special enough to serve for company.
Servings: 6 people
Calories: 704kcal
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.
Nutrition
Serving: 1portion | Calories: 704kcal