Ingredients
Scale
- Chicken and seasonings
- 1 lb boneless, skinless chicken thighs or breasts, cut into thick bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon minced garlic
- Pasta and sauce
- 8 oz rotini or fusilli pasta
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Reserve about ¼ cup pasta water, then drain and set aside.
- Season the chicken pieces with Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes, turning occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
- Reduce heat to medium. Add butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and gently simmer for 2–3 minutes, stirring frequently, until slightly thickened.
- Add the shredded mozzarella cheese to the sauce. Stir continuously until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Return the cooked chicken to the skillet and stir to coat in the sauce.
- Add the drained pasta to the skillet and toss everything together until evenly combined and heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes