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Top-down view of Cajun Chicken Alfredo Rotini in a white bowl showing charred chicken and parsley. (Cajun Chicken Alfredo Rotini)

Cajun Chicken Alfredo Rotini: The Ultimate Creamy Pasta Recipe

This Cajun Chicken Alfredo Rotini features rotini pasta coated in a glossy, orange-tinted mozzarella alfredo sauce, topped with pan-seared Cajun chicken strips, melted mozzarella, and fresh parsley for a spicy, restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 oz Rotini Pasta 450g
  • 1.5 lbs Chicken Breast 680g, sliced into strips
  • 3 tbsp Cajun Seasoning 45ml
  • 2 cups Heavy Cream 480ml
  • 1.5 cups Shredded Mozzarella 170g, divided
  • 0.5 cup Parmesan Cheese 50g, freshly grated
  • 2 tbsp Unsalted Butter 30g
  • 1 tbsp Fresh Parsley finely chopped
  • 1 tsp Red Pepper Flakes to taste

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Skillet For searing chicken and making sauce

Method
 

Preparation
  1. Cook rotini in salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water and drain.
  2. Coat chicken strips in Cajun seasoning. Sear in a hot skillet with oil until a dark reddish-brown crust forms. Remove and set aside.
  3. In the same skillet, melt butter into heavy cream. Whisk in parmesan and half the mozzarella until glossy and orange-tinted.
  4. Toss pasta and chicken into the sauce. Top with remaining mozzarella, melt under a lid, and garnish with parsley and chili flakes.

Notes

Use room temperature cream to prevent the sauce from breaking.
Ensure the pan is very hot to get those iconic charred edges on the chicken.