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Cajun Garlic Chicken Rotini: A Simple Recipe

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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.

Ingredients

Scale

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

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