Cheesy Cajun Garlic Chicken Rotini Skillet for Cozy Nights

Ingredients

• 1 pound Boneless Skinless Chicken Breasts (cut into bite-sized chunks)
• 12 oz Rotini Pasta (can substitute with penne, farfalle, or fusilli)
• 2 tablespoons Olive Oil (can replace with canola or vegetable oil)
• 2 tablespoons Cajun Seasoning (substitute with a different spice mix for a milder taste)
• 1 teaspoon Garlic Powder (can use fresh minced garlic)
• 1/2 teaspoon Onion Powder (omit if unavailable)
• Salt and Pepper (to taste)
• 4 cloves Garlic (minced)
• 1 tablespoon Butter (can substitute with olive oil for dairy-free)
• 1 cup Heavy Cream (light cream or coconut cream can be alternatives)
• 1/2 cup Chicken Broth (vegetable broth can be used for vegetarian option)
• 1 cup Mozzarella Cheese (shredded)
• 1/2 cup Parmesan Cheese (grated)
• 1/2 cup Cheddar Cheese (shredded)
• 1/4 cup Fresh Parsley (chopped)

Steps

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, around 8–10 minutes. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Add to the skillet and cook for 6–7 minutes until golden brown and cooked through. Remove and set aside.
3. In the same skillet, reduce heat to medium. Melt 1 tablespoon of butter and sauté 4 cloves of minced garlic for 1 minute. Pour in 1/2 cup of chicken broth and 1 cup of heavy cream, stirring gently. Simmer, then stir in mozzarella, parmesan, and cheddar cheese until smooth.
4. Return the cooked rotini and browned chicken to the skillet and toss gently in the sauce. Simmer for an additional 2–3 minutes until heated through and sauce thickens slightly.
5. Remove from heat and garnish with chopped parsley. Serve hot, optionally adding more cheese on top.