Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

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There’s something deeply satisfying about a forkful of rotini coated in a creamy, garlicky sauce and topped with sizzling slices of juicy Cajun-spiced chicken. When I first made this Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce, I knew it was a keeper. The bold heat of the Cajun seasoning melts right into the smooth, cheesy base, while the pasta soaks up every bit of that rich flavor. And then there’s the mozzarella—stretchy, gooey, and absolutely irresistible.

I love this dish because it brings together comfort and spice in one bite. It’s hearty enough to serve for dinner guests but easy enough to whip up on a weeknight when you’re craving something indulgent. Whether you’re here for the creamy sauce, the charred golden crust on the chicken, or just the joy of seeing cheese pull with every twirl of pasta, this recipe has something for you.

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Why You’ll Love This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

This isn’t your average pasta dish. The Cajun seasoning brings warmth and depth without overwhelming the creaminess of the mozzarella garlic sauce. The rotini holds onto the sauce like a dream, giving you that perfect bite every single time. It’s easy to make, full of flavor, and guaranteed to become a regular request at your table. Perfect for anyone who loves bold flavors, cheesy pasta, and golden, seared chicken with just the right kick.

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What Kind of Chicken Should I Use for Creamy Cajun Chicken Rotini?

Boneless, skinless chicken breasts are my go-to for this dish. They cook quickly, take on the Cajun seasoning beautifully, and slice into juicy, tender pieces that lay perfectly over the pasta. If you prefer a richer flavor, boneless thighs are a great alternative—they’re more forgiving if slightly overcooked and stay incredibly moist. Just make sure to pound them lightly so they cook evenly and sear nicely.

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Options for Substitutions

Cooking should feel flexible, not fussy. If you’re missing an ingredient or have dietary needs, this dish can adapt easily.

• Chicken Substitute: Swap with shrimp or tofu for a pescatarian or vegetarian version. Shrimp loves Cajun seasoning, and tofu soaks up flavors like a sponge.
• Mozzarella Cheese: If mozzarella isn’t your thing, try provolone, fontina, or even a mix of cheddar and Monterey Jack for a sharper taste.
• Heavy Cream: Whole milk with a little butter can stand in, or use half-and-half for a lighter option.
• Rotini Pasta: Penne, fusilli, or farfalle all work beautifully. Just use a pasta shape with grooves or curves to trap the sauce.
• Cajun Seasoning: You can make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Or tone it down by using less heat if you prefer it mild.
• Garlic: Fresh is best, but garlic powder can save the day in a pinch.

This dish invites creativity while still delivering on flavor. Just don’t skip the garlic and cheese—that’s the soul of the sauce.

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Ingredients for This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

• Chicken Breasts
  The protein hero of this dish. Sliced and seasoned with Cajun spices, the chicken adds heat, depth, and juicy texture.
• Cajun Seasoning
  This is what brings the bold flavor. Spicy, smoky, and savory, it forms a crust on the chicken and infuses the sauce with warmth.
• Rotini Pasta
  The spirals are perfect for holding onto every bit of that creamy garlic mozzarella sauce. Choose a sturdy pasta that grips sauce well.
• Mozzarella Cheese
  Melted into the sauce and over the chicken, mozzarella brings the gooey, stretchy comfort that defines this dish.
• Heavy Cream
  It creates the base of the sauce, giving it richness and that velvety smooth texture we crave in a cream-based pasta.
• Garlic (Fresh, Minced)
  This builds the flavor foundation for the sauce. Sautéed gently, it gives the dish depth and aromatic intensity.
• Butter
  Used for sautéing garlic and adding richness to the cream sauce. It helps the flavors meld together beautifully.
• Parmesan Cheese
  Adds saltiness and depth to the creamy base. It balances the mozzarella with a sharper, nuttier note.
• Olive Oil
  For searing the chicken to a golden crust and preventing it from sticking while keeping things flavorful.
• Salt and Black Pepper
  Essential seasonings to enhance every other ingredient in the dish. Adjust to taste.
• Parsley (Fresh or Dried)
  A fresh finish that adds a touch of color and mild herbal brightness to contrast the richness of the sauce.

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Step 1: Season and Prep the Chicken

Pat your chicken breasts dry and coat them generously with Cajun seasoning on both sides. Let them rest at room temperature for about 10 minutes—this helps the seasoning absorb and ensures even cooking.

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Step 2: Cook the Chicken

Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 5–6 minutes on each side until golden brown and cooked through. Transfer to a plate and let them rest before slicing.

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Step 3: Cook the Pasta

While the chicken is resting, bring a pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

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Step 4: Make the Garlic Mozzarella Sauce

In the same skillet (don’t clean it—use that flavor!), melt butter and sauté minced garlic until fragrant, about 1 minute. Lower the heat and stir in the heavy cream. Let it simmer for 2–3 minutes, then add shredded mozzarella and grated parmesan. Stir until melted and smooth.

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Step 5: Combine and Toss

Add the drained pasta to the sauce, stirring gently to coat every twist of rotini. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

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Step 6: Slice and Serve

Slice the rested chicken breasts into thick strips. Pile the saucy pasta onto plates and top with the sliced Cajun chicken. Sprinkle with fresh parsley and more cheese if desired.

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How Long to Cook the Creamy Cajun Chicken Rotini

Here’s a quick breakdown of the timing:

• Chicken – About 10–12 minutes total (5–6 minutes per side), depending on thickness.
• Pasta – Typically 8–10 minutes until al dente.
• Sauce – Around 5–7 minutes to bring everything together once garlic is sautéed.

From start to finish, the entire recipe takes about 30–35 minutes, making it a great weeknight dinner option that still feels indulgent and satisfying.

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Tips for Perfect Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

• Pound the chicken to even thickness before cooking—it helps it cook evenly and gives you that juicy bite.
• Don’t overcook the chicken—use a meat thermometer and pull it off the heat at 165°F.
• Let the chicken rest for a few minutes before slicing. This keeps the juices locked in.
• Use freshly shredded mozzarella—it melts smoother and creamier than pre-packaged.
• Control the spice level by adjusting the Cajun seasoning to your liking. A little goes a long way!
• Reserve pasta water and add it gradually to loosen up your sauce if needed—it helps the sauce cling to the pasta.
• Taste as you go—especially the sauce. Add more cheese, salt, or pepper if needed to get it just right.

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Watch Out for These Mistakes While Cooking

• Skipping the seasoning rest time for the chicken – Letting the Cajun spices sit on the chicken for a few minutes before cooking really enhances the flavor.
• Using pre-shredded cheese – It often contains anti-caking agents that prevent smooth melting. Freshly shredded is best for a silky sauce.
• Overheating the cream – High heat can cause it to break. Keep the heat low to medium while making the sauce.
• Not reserving pasta water – That starchy liquid can rescue a sauce that’s too thick or dry.
• Slicing the chicken too soon – Resting the meat for 5 minutes after cooking keeps it moist and juicy.
• Crowding the pan – When searing the chicken, give it space to brown properly instead of steaming.

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What to Serve With Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce?

Garlic Bread

Perfect for soaking up any extra cheesy sauce left on your plate. Toasty edges and buttery, garlicky goodness never fail.

Simple Green Salad

A fresh, crisp salad with a vinaigrette helps cut through the richness of the creamy pasta. Think mixed greens, cucumbers, and cherry tomatoes.

Roasted Broccoli or Brussels Sprouts

Roasting brings out a subtle sweetness that balances the spice in the dish.

Lemon Asparagus

Light and zesty, lemony asparagus adds brightness and keeps the meal from feeling too heavy.

Caprese Skewers

Mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze—simple, colorful, and a nice contrast to the warm pasta.

Garlic Sautéed Spinach

A quick sauté with garlic and olive oil makes for a nutritious and flavorful side dish that’s ready in minutes.

Parmesan Roasted Potatoes

If you’re in the mood for double carbs (no judgment!), crispy roasted potatoes with parmesan are a comforting pairing.

A Glass of Chardonnay or Sparkling Water with Lime

The richness of the dish is complemented by something crisp and refreshing on the side—be it wine or a citrusy sparkling drink.

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Storage Instructions

If you’ve got leftovers (lucky you!), here’s how to store them properly:

• Refrigerator: Store the pasta and chicken in an airtight container for up to 3–4 days. Keep the sauce-covered pasta and chicken together, or separate if you want the chicken to stay a bit firmer.
• Freezer: It’s not ideal to freeze cream-based sauces, as they can separate when reheated. If you must freeze it, cool it completely and store it in a freezer-safe container for up to 1 month. Expect a slight texture change after thawing.
• Reheating: Reheat gently on the stovetop or in the microwave with a splash of cream or milk to bring the sauce back to life. Stir frequently to keep it smooth.

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Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: ~620
• Protein: 38g
• Fat: 32g
• Saturated Fat: 16g
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 3g
• Sodium: 780mg
• Cholesterol: 125mg

These are estimates and can vary based on your ingredients and portion sizes. For a lighter version, use less cheese and swap in a lighter cream or milk.

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Frequently Asked Questions

What kind of Cajun seasoning should I use?

You can use any store-bought Cajun seasoning, but make sure to check the salt content—some blends are saltier than others. If you prefer, make your own with paprika, cayenne, garlic powder, onion powder, oregano, thyme, and a touch of salt.

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Can I make this recipe less spicy?

Absolutely. Just use half the amount of Cajun seasoning or go with a mild version. You can also add more cream or mozzarella to tone down the heat.

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What if I don’t have heavy cream?

You can substitute it with half-and-half or whole milk plus a tablespoon of butter. It won’t be as rich, but still creamy and delicious.

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Is this dish gluten-free?

Not as written, but you can easily make it gluten-free by using your favorite gluten-free pasta and ensuring your Cajun seasoning is free of wheat-based additives.

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Can I prepare the sauce in advance?

Yes! You can make the sauce a day ahead and store it in the fridge. Reheat gently on low heat, stirring frequently, and add a splash of cream or milk to smooth it out.

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What can I use instead of mozzarella?

Provolone, fontina, Monterey Jack, or even a blend of cheddar and mozzarella work great. Just avoid cheeses that don’t melt well like feta or paneer.

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Can I double the recipe?

Definitely. This recipe scales easily—just use a larger skillet or pot for the sauce and pasta, and cook chicken in batches to ensure a good sear.

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How do I know when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have one, cut into the thickest part—it should be white and juicy with no pink.

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Conclusion

Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is one of those dishes that delivers maximum flavor with minimal fuss. It’s spicy, cheesy, rich, and totally comforting—yet takes under 40 minutes to pull together. Whether you’re feeding a family or just craving something indulgent after a long day, this pasta hits all the right notes. I’ve made it countless times, and every single time, it disappears fast. Give it a try—and don’t forget to serve it with crusty bread to catch every last drop of that velvety sauce.

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