Creamy Rotini Alfredo with Garlic Cajun Chicken

This comforting dish combines tender Cajun-spiced chicken and rotini pasta in a rich, creamy Alfredo sauce. It’s a flavorful one-pan meal perfect for a cozy dinner.

Ingredients

For the Cajun Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tbsp Cajun seasoning

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper to taste

• 2 tbsp olive oil

• 3 cloves garlic, minced

For the Alfredo Sauce & Pasta:

• 12 oz (340g) rotini pasta

• 4 tbsp unsalted butter

• 1 cup heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ cup chicken broth

• ¼ tsp nutmeg (optional)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and set aside.

2. Prepare the Chicken:

   • In a bowl, toss chicken pieces with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.

   • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until browned and cooked through.

   • Add minced garlic during the last minute of cooking. Remove chicken from skillet and set aside.

3. Make the Alfredo Sauce:

   • In the same skillet, reduce heat to medium. Add butter and let it melt.

   • Pour in heavy cream and chicken broth, stirring gently. Bring to a simmer.

   • Gradually whisk in grated Parmesan until the sauce is smooth and creamy.

   • Season with nutmeg (if using), salt, and pepper. Let it simmer for 2–3 minutes until slightly thickened.

4. Combine:

   • Add cooked rotini and Cajun chicken to the skillet with the Alfredo sauce. Toss everything together until well coated and heated through.

5. Serve:

   • Garnish with fresh parsley and extra Parmesan if desired. Serve warm.

Enjoy your creamy, spicy, and utterly satisfying meal!