If you’re searching for a meal that’s rich, cheesy, and perfectly spiced, this Creamy Three-Cheese Chicken Rotini hits every note. It’s the kind of dish that invites everyone to the table, whether it’s a busy weeknight or a laid-back weekend dinner. The tender chicken cubes coated in Cajun seasoning bring just the right kick, while the creamy garlic butter sauce wraps the rotini pasta in cheesy goodness.

It’s a recipe I turn to when I want comfort food without fuss, and the one-pan method makes cleanup a breeze, a win for any home cook. The blend of cream cheese, mozzarella, and Parmesan creates a luscious sauce that’s creamy yet full of flavor. Let me walk you through why this recipe works so well and how you can easily make it your new favorite.

Essential Elements and Equipment

Large skillet or deep sauté pan: This is key for cooking the chicken and making the sauce all in one place.
Sharp knife and cutting board: For evenly cubing the chicken breasts.
Measuring spoons and cups: To keep the seasoning and dairy ingredients balanced.
Wooden spoon or silicone spatula: To stir the sauce gently without scratching your pan.
Colander: For draining the pasta.
Whisk: Helps keep the sauce smooth and lump-free.

The ingredients are simple but effective. The three types of cheese, cream cheese, mozzarella, and Parmesan, each bring a different texture and flavor, creating a well-rounded and creamy sauce. The Cajun seasoning and paprika add warmth and a subtle spice that gives this dish personality without overpowering the creaminess.

What Makes This Recipe Work

The Cajun seasoning gives the chicken a bold, smoky flavor that contrasts beautifully with the creamy sauce.
Cream cheese melts into the sauce to add thickness and a silky texture, which is different from just heavy cream alone.
The combination of mozzarella and Parmesan cheeses offers both gooey stretchiness and a sharp, nutty depth.
Cooking the pasta directly in the broth infuses it with flavor, while the broth also helps thin out the sauce just enough.
Using butter and garlic as the base creates a fragrant and rich foundation that lifts the whole dish.
The one-skillet cooking method keeps everything in one pot, making it easy to manage flavors and textures.
Adding fresh chopped chives at the end adds a fresh, mild onion flavor and a nice pop of color to finish.

Ingredients You’ll Need

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons Cajun seasoning
1 tablespoon paprika
4 tablespoons butter, divided
4 cloves garlic, minced
1 pound rotini pasta
4 cups chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
¼ cup chopped chives (optional, for garnish)

Preparation

Step 1: In a bowl, season the chicken cubes with Cajun seasoning and paprika. Toss well so each piece is evenly coated.

Step 2: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and let it sear without stirring for a couple of minutes to get a nice golden crust. Then stir occasionally until the chicken is browned all over and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.

Step 3: Lower the heat to medium. Melt the remaining 2 tablespoons of butter in the skillet. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant but not browned.

Step 4: Pour in the chicken broth, then add the uncooked rotini pasta. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes. Stir occasionally until the pasta is tender and most of the broth has been absorbed.

Step 5: Stir in the heavy cream and softened cream cheese until smooth and creamy.

Step 6: Add the mozzarella and Parmesan cheeses. Stir continuously over low heat until melted and the sauce thickens.

Step 7: Taste and season with salt and pepper, adjusting gradually.

Step 8: Return the cooked chicken to the skillet. Stir gently to combine and coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 9: Let it warm together on low heat for 1 to 2 minutes to blend the flavors.

Step 10: Serve right away, topped with chopped chives or parsley for a fresh touch.

Variations You Can Try

This recipe is wonderfully versatile and easy to customize. Here are some ideas to make it your own:

Protein swaps: Replace chicken with shrimp, sausage, or even tofu for different flavors and textures.
Extra veggies: Add sautéed mushrooms, bell peppers, or spinach to sneak in some greens and deepen the flavor.
Mild or spicy: Adjust the Cajun seasoning to control the heat, or add crushed red pepper flakes if you like it spicy.
Dairy-free: Use dairy-free cream cheese and mozzarella alternatives with coconut or almond milk cream to make it allergy-friendly.
Gluten-free: Swap regular rotini for your favorite gluten-free pasta to suit dietary needs.
Cheese twists: Try gouda or fontina for a different creamy cheese profile that melts beautifully.
Herb additions: Fresh basil, oregano, or thyme can add a bright herbal note to complement the richness.

Feel free to experiment and find the perfect version that your family will love.

How to Serve

This rich, cheesy pasta pairs beautifully with lighter sides and fresh accents to balance the dish:

A crisp green salad with a lemon vinaigrette adds refreshing acidity and crunch.
Steamed or roasted vegetables like broccoli, green beans, or asparagus provide a healthy contrast.
Garlic bread or warm focaccia is perfect for soaking up any extra sauce.
For a lighter touch, sliced cucumbers or cherry tomatoes tossed with olive oil and herbs brighten the meal.
To drink, a sparkling water with a splash of citrus or iced herbal tea cleanses the palate and refreshes without overpowering.

Serving this with simple sides keeps the focus on the creamy pasta while providing texture and flavor variety.

Tips for the Best Results

To make sure your dish turns out perfectly every time, keep these tips in mind:

Season well: Don’t shy away from seasoning the chicken generously, it’s the flavor foundation.
Cook pasta al dente: Slightly firm pasta holds up better in creamy sauces and won’t get mushy.
Reserve pasta water: This starchy water is magic for adjusting sauce thickness and helping it stick to the pasta.
Low and slow: Melt cheeses over low heat to avoid grainy or oily sauces.
Don’t overcrowd the pan: When searing chicken, work in batches if needed to get a nice crust.
Fresh herbs: Adding fresh parsley or chives at the end brightens the flavors and adds a pop of color.
Reheat carefully: If you have leftovers, reheat gently over low heat, adding a splash of milk or cream to loosen the sauce.

Following these will make your cooking smoother and your meal tastier.

Cooking Notes

Use freshly grated Parmesan rather than pre-grated for better melting and flavor.
Let the chicken rest briefly after cooking to keep it juicy.
If the sauce separates, a little extra cream or stirring over low heat helps bring it back.
Don’t skip the garlic, it’s essential for that aromatic backbone.
Taste as you go to balance salt and spice levels to your preference.
Use a non-stick or well-seasoned skillet for easier cooking and cleanup.

Nutritional Information

Calories: Approximately 650 per serving
Protein: 38 grams
Fat: 35 grams
Carbohydrates: 40 grams
Fiber: 2 grams
Sodium: Moderate, varies based on seasoning

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings

FAQs

Can I use a different pasta for this recipe?
Yes, feel free to swap rotini for penne, fusilli, or farfalle. These shapes hold the creamy sauce well and make each bite satisfying.

What if I don’t have Velveeta cheese?
You can substitute Velveeta with extra cream cheese or a mix of cheddar and mozzarella, but Velveeta helps create that smooth, creamy texture that’s hard to beat.

Is there a way to make this recipe dairy-free?
For a dairy-free version, use plant-based cream cheese and mozzarella alternatives, and swap heavy cream for coconut or oat cream. The flavor will be different but still delicious.

Can I make this ahead of time?
You can prepare the chicken and sauce separately and reheat gently before tossing with freshly cooked pasta. Avoid mixing pasta and sauce too early to prevent sogginess.

Conclusion

This Creamy Three-Cheese Chicken Rotini with Garlic Butter is one of those meals that never fails to please everyone at the table. It’s rich and indulgent, but still simple enough for a weeknight dinner when time is tight. I love how the Cajun seasoning adds just the right amount of kick without overpowering the smooth, cheesy sauce. Plus, the tender chicken and perfectly coated pasta come together in such a satisfying way.

What makes it really special is how versatile it is you can easily add veggies, swap proteins, or adjust the spice to suit your mood. Whether you’re cooking for family, friends, or just yourself, this recipe feels like a little bit of comfort and celebration all in one. I hope you enjoy making it as much as I do and that it becomes a favorite in your recipe rotation. Happy cooking!

Creamy Three-Cheese Chicken Rotini with Garlic Butter

Author: Emily Wilkinson
Total Time: 30 minutes
Yield: 4 1x

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Ingredients

Scale

Ingredients You’ll Need

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons Cajun seasoning
1 tablespoon paprika
4 tablespoons butter, divided
4 cloves garlic, minced
1 pound rotini pasta
4 cups chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
¼ cup chopped chives (optional, for garnish)

Instructions

Preparation