It’s funny how some of the best meals come from the least planned moments: a random craving, a few pantry staples, and the quiet determination to avoid one more trip to the store. That’s exactly how this Garlic Butter Cajun Chicken with Cheesy Rotini Pasta was born.
It was one of those nights. I had chicken to use up, half a box of rotini, and zero motivation to make anything complicated. I just wanted something cozy, filling, and full of flavor. As soon as the garlic hit the pan and the butter started sizzling with Cajun spices, I knew I was onto something good.
By the time I mixed in the cheese and tossed everything together, it was pure comfort in a bowl. The cheddar brought that sharp depth, the mozzarella gave it that creamy, stretchy finish, and the Cajun seasoning pulled everything together with a smoky little kick. Everyone at the table went quiet after the first bite, that kind of silence that says, yep, this one’s a keeper.
Now it’s one of our weeknight favorites. It’s fast, satisfying, and never fails to hit the spot. Whether you’re feeding your crew or just need a low-effort dinner that feels like a hug in pasta form, this one always delivers.
Essential Elements
This recipe works so beautifully because each component brings something important to the table. It’s not just cheesy pasta with chicken, it’s a balance of texture, richness, and bold Southern-inspired flavor that hits all the right notes.
- Garlic butter chicken adds richness, savory depth, and a slightly crispy bite from pan-searing in a hot skillet.
- Cajun seasoning and smoked paprika give it that warm, spicy kick and a touch of smokiness that sets it apart from regular cheesy pasta dishes.
- Cheddar and mozzarella combine for the perfect cheese sauce, sharp, melty, stretchy, and flavorful.
- Rotini pasta is ideal here because its spiral shape grabs onto all that luscious sauce in the best way.
- A creamy base made from milk and roux ensures the sauce is silky smooth and coats every piece of pasta evenly.
The result is a dish that’s comforting without being heavy, spicy without being overwhelming, and cheesy without crossing into greasy territory.
Why You’ll Love This Recipe
This isn’t your average chicken pasta dish, and that’s exactly why it deserves a spot in your weekly meal rotation. It checks all the boxes for comfort, flavor, ease, and leftovers that actually taste amazing the next day.
- Big flavor with minimal effort. The Cajun spices and garlic butter do a lot of heavy lifting here, transforming simple ingredients into something truly crave-worthy.
- Creamy, cheesy, and satisfying. This sauce is next-level creamy without relying on heavy cream or complicated steps. The blend of cheddar and mozzarella is nostalgic and indulgent in the best way.
- Quick and beginner-friendly. No fancy equipment or culinary training needed. If you can stir, whisk, and sear, you’ve got this.
- Customizable for families. You can dial the spice up or down depending on who’s eating, and the pasta makes it super kid-friendly.
This dish fits a variety of moods and occasions. Whether you’re rushing through a Tuesday evening or settling in for a cozy Friday night dinner, it brings that sense of warmth and comfort that makes home-cooked meals so special.
Ingredients You’ll Need
This recipe uses familiar, easy-to-find ingredients, most of which you probably already have in your kitchen.
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheesy Cajun Rotini:
- 1 lb rotini pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, thinly sliced, for garnish
Preparation
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente. Drain and set aside while you get the chicken and sauce ready.
Step 2: Season the Chicken
In a bowl, toss the chicken with olive oil, Cajun seasoning, smoked paprika, salt, and pepper until well coated.
Step 3: Sear the Chicken
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Step 4: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute, just until fragrant and golden. This adds an extra layer of flavor before the chicken goes back in later.
Step 5: Start the Cheese Sauce
In a separate saucepan, melt the 6 tablespoons of butter over medium heat. Add garlic and sauté for a minute. Sprinkle in the flour and whisk for 1–2 minutes to form a smooth, golden roux.
Step 6: Add the Milk
Gradually pour in the milk while whisking to keep the mixture smooth. Let it simmer for about 5–6 minutes until it thickens slightly.
Step 7: Melt the Cheese
Lower the heat and stir in the shredded cheddar and mozzarella. Keep stirring until fully melted and smooth. Season with Cajun spice, salt, and pepper. Taste and adjust as needed.
Step 8: Combine Pasta and Sauce
Add the drained rotini to the cheese sauce and mix until every piece is coated. If the sauce is too thick, add a splash of milk or pasta water to thin it out.
Step 9: Finish and Serve
Spoon the creamy pasta into bowls and top with the garlic butter Cajun chicken. Sprinkle with green onions for a fresh pop of flavor and color. Serve warm, and don’t be surprised if everyone goes back for seconds.
Variations
What I love most about this dish, besides the creamy sauce and garlicky Cajun chicken, is how incredibly customizable it is. Whether you’re cooking for picky eaters, experimenting with different flavors, or adjusting for dietary needs, there’s room to make it your own.
- Swap the chicken: Boneless, skinless chicken thighs will give you a richer flavor and a more tender bite. You could also use diced turkey breast, leftover rotisserie chicken, or even shrimp for a seafood spin.
- Make it vegetarian: Skip the chicken altogether and toss in sautéed mushrooms, roasted cauliflower, or even a can of drained chickpeas. The cheesy Cajun sauce still carries the flavor.
- Change the pasta: Rotini is perfect for holding onto the sauce, but penne, fusilli, elbows, or even shells work beautifully too. For gluten-free needs, just use your favorite GF pasta brand.
- Amp up the veggies: Toss in a handful of spinach at the end, roast some bell peppers, or add steamed broccoli or zucchini. Not only does it add color and texture, but it’s a sneaky way to make the meal more balanced.
Once you make it once, you’ll start seeing all the different ways you can adapt it, and that’s when the real fun begins.
How to Serve
This dish is bold and cheesy, with just the right touch of heat, which means you can keep the rest of the meal simple and still impress. Here are some great ideas for serving:
- Straight from the skillet: This is a comfort food classic, and it’s best served piping hot. Let the cheesy sauce stay silky and gooey by bringing it right from the oven to the table.
- Family-style platter: Great for casual dinners or gatherings. Plate the cheesy rotini in a big bowl, then layer the golden Cajun chicken on top and sprinkle with green onions or fresh parsley.
- Pair with a fresh salad: The richness of the pasta is perfectly balanced by something crisp and acidic. Try a mixed greens salad with a lemon vinaigrette or a classic Caesar.
- Keep the drinks simple: Sparkling water with lime, sweet iced tea, or even lemonade complement the bold Cajun flavor without overpowering it.
Whether you’re serving it on a cozy weeknight or setting it out for Sunday dinner, this pasta is always the star of the table.
Recipe Tips
To get the absolute best flavor and texture from this dish, keep these tried-and-true tips in mind:
- Use freshly shredded cheese: It melts better and gives the sauce that extra creamy texture. Pre-shredded cheese has anti-caking agents that can affect smoothness.
- Don’t skip the roux step: Cooking the flour and butter for 1–2 minutes before adding milk helps prevent any raw flour taste and creates a velvety sauce base.
- Stir the sauce constantly: Especially while adding the milk and melting the cheese, to prevent lumps and avoid burning.
- Don’t overcook the pasta: Slightly undercooking it (al dente) keeps it from turning mushy once mixed with the hot cheese sauce.
- Brown the chicken well: Let it sear in the pan long enough to get that golden color and crisp edge. That caramelization equals big flavor.
- Use whole milk if possible: It adds just enough fat to keep the sauce creamy without needing heavy cream.
These tips are all about building flavor and making your sauce sing creamy, dreamy, and full of spice and garlic.
Cooking Notes
Here are a few quick things to keep in mind as you cook:
- Always taste and adjust seasoning before serving; cheese and Cajun blends vary.
- Make sure to whisk the milk in slowly when making the roux to avoid lumps.
- If your sauce gets too thick, add a splash of milk or reserved pasta water to loosen it.
- Leftovers can be stored in the fridge for 3–4 days and reheated gently.
- Avoid boiling the cheese sauce, as high heat can cause separation.
These small details make a big difference in the final result.
Nutritional Information
- Calories: Approximately 750 per serving
- Protein: Around 38g
- Sodium: About 720mg
Note: Nutritional values are approximate and may vary based on specific ingredients or substitutions.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
FAQs
1. Can I make the cheesy sauce ahead of time?
You can, but it’s best made fresh. The sauce tends to thicken when it sits, so if you do make it in advance, store it separately and reheat gently with a splash of milk or broth to loosen it before combining with pasta.
2. What if I don’t have Cajun seasoning?
No worries! You can make a quick substitute using 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried thyme, ¼ tsp cayenne, and a pinch of salt. Mix it up and adjust to taste.
3. Is this recipe freezer-friendly?
The chicken freezes well, but the cheese sauce may separate after thawing. If you want to freeze it, store the chicken and cooked pasta separately from the sauce. When ready to serve, make a fresh batch of sauce and combine.
Conclusion
Garlic Butter Cajun Chicken with Cheesy Rotini Pasta is one of those recipes you’ll come back to again and again. It brings everything we love about comfort food, rich cheese, bold seasoning, tender chicken, and pasta all in one pan, with minimal cleanup and maximum flavor.
Whether you’re feeding picky kids, meal prepping for the week, or just need something reliable and delicious after a long day, this dish delivers every time. It’s easy enough for weeknights, satisfying enough for Sunday dinner, and impressive enough for guests (who will absolutely ask for seconds). And it only takes about 35 minutes from start to finish, how’s that for dinner magic?
So go ahead, bookmark this one. Share it with a friend. Make it your new go-to when you want something comforting, cheesy, and just a little spicy. And when your kitchen starts to smell like butter, garlic, and Cajun heat, you’ll know it was worth every minute.
Print
Garlic Butter Cajun Chicken with Cheesy Rotini Pasta
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheesy Cajun Rotini:
- 1 lb rotini pasta
- 6 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, thinly sliced, for garnish
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente. Drain and set aside while you get the chicken and sauce ready.
Step 2: Season the Chicken
In a bowl, toss the chicken with olive oil, Cajun seasoning, smoked paprika, salt, and pepper until well coated.
Step 3: Sear the Chicken
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Step 4: Make the Garlic Butter Base
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute, just until fragrant and golden. This adds an extra layer of flavor before the chicken goes back in later.
Step 5: Start the Cheese Sauce
In a separate saucepan, melt the 6 tablespoons of butter over medium heat. Add garlic and sauté for a minute. Sprinkle in the flour and whisk for 1–2 minutes to form a smooth, golden roux.
Step 6: Add the Milk
Gradually pour in the milk while whisking to keep the mixture smooth. Let it simmer for about 5–6 minutes until it thickens slightly.
Step 7: Melt the Cheese
Lower the heat and stir in the shredded cheddar and mozzarella. Keep stirring until fully melted and smooth. Season with Cajun spice, salt, and pepper. Taste and adjust as needed.
Step 8: Combine Pasta and Sauce
Add the drained rotini to the cheese sauce and mix until every piece is coated. If the sauce is too thick, add a splash of milk or pasta water to thin it out.
Step 9: Finish and Serve
Spoon the creamy pasta into bowls and top with the garlic butter Cajun chicken. Sprinkle with green onions for a fresh pop of flavor and color. Serve warm, and don’t be surprised if everyone goes back for seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 750
- Sodium: 720
- Protein: 38