Cajun Garlic Chicken Rotini: A Simple Recipe

Introduction

Cajun Garlic Chicken Rotini is a vibrant and flavorful dish that combines tender, spice-coated chicken with a creamy, garlicky sauce and perfectly cooked rotini pasta. This simple recipe is perfect for a weeknight dinner that feels both special and comforting.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 lb rotini pasta
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (or more, to taste)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/2 cup vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Step 1: In a medium bowl, whisk together flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano.
2. Step 2: Add the cubed chicken to the bowl and toss until each piece is evenly coated with the seasoned flour mixture.
3. Step 3: Heat the vegetable oil in a large skillet over medium-high heat.
4. Step 4: Add the chicken to the skillet in batches without overcrowding. Cook each side for 5-7 minutes until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
5. Step 5: Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
6. Step 6: In the same skillet, add the chopped onion and cook for 3-5 minutes until softened.
7. Step 7: Stir in the minced garlic and chopped green and red bell peppers. Cook for another 3-5 minutes until they become slightly tender but still crisp.
8. Step 8: Add the undrained diced tomatoes, chicken broth, and heavy cream to the skillet. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10 minutes.
9. Step 9: Taste the sauce and adjust seasoning as needed.
10. Step 10: Meanwhile, cook the rotini pasta according to the package directions, adding a pinch of salt to the boiling water.
11. Step 11: Drain the pasta and add it to the skillet with the sauce. Toss gently to combine.
12. Step 12: Return the cooked chicken to the skillet and stir gently to coat the pieces with the sauce.
13. Step 13: Stir in the chopped fresh parsley.
14. Step 14: Serve immediately, garnished with grated Parmesan cheese if desired.

Tips & Variations

• For a spicier dish, increase the amount of cayenne pepper or add a pinch of crushed red pepper flakes.
• To lighten the recipe, substitute half-and-half or milk for the heavy cream.
• Use gluten-free flour and pasta to make this dish gluten-free.
• Swap bell peppers with colorful zucchini or mushrooms for a different texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add more juiciness. Adjust cooking time slightly to ensure they are cooked through.

Can I prepare this dish ahead of time?

You can cook the chicken and sauce ahead, but it’s best to combine with the pasta just before serving to prevent it from becoming mushy.

Cajun Garlic Chicken Rotini: A Simple Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

Cajun Garlic Chicken Rotini is a flavorful and hearty pasta dish featuring tender, seasoned chicken breasts cooked to golden perfection, combined with a creamy, spicy sauce made from diced tomatoes, bell peppers, and aromatic Cajun spices. This easy-to-make recipe brings together a perfect balance of heat, creaminess, and freshness, topped with fresh parsley and optional Parmesan cheese for an irresistible meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (or more, to taste)
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano

Pasta

• 1 lb rotini pasta

Sauce and Other Ingredients

• 1/2 cup vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Prepare the seasoning mixture: In a medium bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano until evenly combined to create the Cajun flour coating.
2. Coat the chicken: Add the cubed chicken breasts to the bowl with the seasoning mixture and toss thoroughly until each piece is evenly coated with the seasoned flour.
3. Heat the oil: Place a large skillet on the stovetop over medium-high heat and pour in the vegetable oil, heating it until shimmering and hot enough for frying.
4. Cook the chicken: Add the coated chicken cubes in batches to avoid overcrowding the skillet. Cook each batch for 5-7 minutes per side, or until the chicken turns golden brown and reaches an internal temperature of 165°F, ensuring it is cooked through.
5. Remove chicken: Once cooked, transfer the chicken pieces to a paper towel-lined plate to drain excess oil and keep warm.
6. Sauté the onions: Using the same skillet, add chopped onions and cook for 3-5 minutes until they become softened and translucent, stirring occasionally.
7. Add garlic and peppers: Stir in the minced garlic, green bell pepper, and red bell pepper, cooking for another 3-5 minutes until the vegetables become tender-crisp but retain some firmness.
8. Create the sauce: Pour the undrained diced tomatoes, chicken broth, and heavy cream into the skillet with the vegetables. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes to blend the flavors and thicken the sauce slightly.
9. Adjust seasoning: Taste the sauce and adjust the seasoning as needed, adding extra salt, pepper, or cayenne pepper if desired for more heat.
10. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Drain the pasta well.
11. Combine pasta and sauce: Add the drained rotini pasta to the skillet with the simmered sauce, tossing well to ensure the pasta is fully coated with the flavorful sauce.
12. Add chicken back: Gently stir the cooked Cajun chicken into the skillet, combining everything evenly without breaking the chicken pieces.
13. Add fresh parsley: Sprinkle the chopped fresh parsley over the dish and stir lightly to distribute the fresh herb aroma throughout the pasta and sauce.
14. Serve: Immediately plate the Cajun Garlic Chicken Rotini and optionally garnish with grated Parmesan cheese for an extra savory touch.

Notes

• Adjust the cayenne pepper according to your preferred spice level; use less for milder heat.
• Use freshly grated Parmesan cheese if available for best flavor.
• Ensure not to overcrowd the skillet when frying chicken to promote even cooking and browning.
• For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Cajun chicken recipe, garlic chicken pasta, rotini pasta with chicken, creamy Cajun pasta, spicy chicken pasta dish