Name: Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons Cajun seasoning; 2 tablespoons olive oil; 1 tablespoon butter; 2 cloves garlic minced; 1 cup heavy cream; 1 cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; 8 ounces rotini pasta; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley optional; ½ cup reserved pasta water optional

This dish came together on a weeknight when I was craving something comforting yet bold. I had chicken breasts in the fridge, a block of mozzarella, and half a box of rotini pasta waiting for a purpose. The idea of blending a smoky Cajun crust on chicken with the indulgent smoothness of a mozzarella Alfredo sauce sparked something—and it delivered even more than I expected.

The rotini captures every bit of the creamy sauce, and that Cajun-spiced chicken? Perfectly seared with a little crunch on the outside, juicy on the inside, and seasoned to keep you coming back for just one more bite. I’ve made it several times since, and it’s become my go-to when I want a restaurant-quality meal at home without too much fuss.

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

This recipe isn’t just rich and flavorful—it’s a total experience. Between the smoky heat of the Cajun chicken and the luscious cheese sauce coating every twist of pasta, it hits all the right notes. It’s fast enough for a weeknight but decadent enough to impress guests.

Balanced Heat & Creaminess: The Cajun spices bring warmth, but the mozzarella Alfredo cools it down in the best way.
Textures That Work: Crispy seared chicken + creamy pasta = bliss.
Customizable: You can easily tone the spice down or swap ingredients without losing the soul of the dish.
One Pan Simplicity: Minimal cleanup and all the flavor.

What’s the Best Type of Chicken to Use for Creamy Cajun Chicken Rotini?

For this dish, I always go with boneless, skinless chicken breasts. They cook quickly, slice beautifully, and take on that Cajun seasoning like a champ. That said, chicken thighs are a solid option if you want something even juicier and a little more forgiving if you tend to overcook chicken.

If you’re using chicken breasts, make sure to pound them to an even thickness for consistent cooking. I usually cut mine in half horizontally to create cutlets—quicker to cook and perfect for searing.

Options for Substitutions

This dish is flexible, so don’t stress if you need to swap something out:

Chicken: Swap in shrimp, turkey cutlets, or even tofu if you’re looking for a lighter or meatless option.
Pasta: Rotini grabs onto the sauce, but penne, rigatoni, or fettuccine all work beautifully.
Mozzarella: Want something sharper? Try provolone, white cheddar, or even a bit of smoked gouda mixed in.
Heavy cream: Use half-and-half, evaporated milk, or a dairy-free substitute if needed.
Cajun seasoning: Out of Cajun spice? Use blackened seasoning or make your own blend with paprika, garlic powder, onion powder, cayenne, and thyme.

Ingredients for Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

Each ingredient plays a key role in building the bold flavors and rich textures of this dish. Here’s what you’ll need and why it matters:

Boneless, Skinless Chicken Breasts
These are the protein base of the recipe. When seasoned with Cajun spices and seared, they bring heat, texture, and a juicy bite.
Cajun Seasoning
This is where the depth of flavor starts. It gives the chicken that smoky, spicy kick and adds character to the whole dish.
Olive Oil & Butter
A combination of these fats ensures a perfect sear on the chicken and forms the rich base of the Alfredo sauce.
Garlic (Minced)
Fresh garlic adds sharpness and rounds out the creamy sauce with a little bite. It’s a quiet hero in the background.
Heavy Cream
This is the heart of the Alfredo—thick, rich, and smooth. It coats the pasta beautifully and binds the cheese into a velvety sauce.
Mozzarella Cheese (Shredded)
Melts into the sauce for that stretchy, gooey texture and mellow cheesy flavor that’s hard to beat.
Parmesan Cheese (Grated)
Adds saltiness and a nutty depth that balances the mozzarella’s mildness. Essential for rounding out the Alfredo.
Rotini Pasta
Its spirals are perfect for catching sauce in every groove. Great texture, great bite.
Fresh Parsley (Optional, for garnish)
A sprinkle of green adds freshness and contrast to the creaminess of the dish.
Salt & Pepper
For seasoning the chicken and adjusting the final taste of the sauce to your preference.

Step 1: Prep and Season the Chicken

Start by patting the chicken breasts dry, then slice them horizontally to create cutlets if they’re thick. Season both sides generously with Cajun seasoning, salt, and a little pepper. Let it rest at room temperature while you prep other ingredients—this helps it cook more evenly.

Step 2: Boil the Pasta

Bring a large pot of salted water to a boil. Add the rotini and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

Step 3: Sear the Chicken

Heat a mix of olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets. Cook for 4–5 minutes per side or until golden brown and cooked through. Remove from the skillet and let it rest on a plate.

Step 4: Make the Alfredo Sauce

In the same skillet (don’t clean it—those bits on the bottom are flavor gold), reduce the heat to medium and add a little more butter if needed. Sauté minced garlic for 30 seconds until fragrant. Pour in the heavy cream and stir, scraping up any browned bits. Simmer gently for 2–3 minutes.

Step 5: Melt in the Cheese

Lower the heat and stir in the shredded mozzarella and grated parmesan until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water. Season to taste with salt and pepper.

Step 6: Toss the Pasta

Add the cooked rotini directly into the skillet with the Alfredo sauce. Toss gently to coat every piece in that creamy goodness. Let it warm together for a minute or two on low heat.

Step 7: Slice and Serve

Slice the rested Cajun chicken into strips. Plate the pasta, then top or serve it alongside the chicken. Garnish with chopped parsley if you like, and serve immediately.

How Long to Cook Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

This dish comes together surprisingly quickly, especially considering how rich and flavorful it turns out. Here’s the general timing breakdown:

Chicken Searing Time: 4–5 minutes per side, depending on thickness
Pasta Cooking Time: About 8–10 minutes for rotini (al dente)
Sauce Simmering Time: 5–7 minutes total, including melting the cheese

Total Active Cooking Time: Around 25–30 minutes from start to finish.
Perfect for a weeknight dinner that feels like a weekend indulgence.

Tips for Perfect Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce

Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grate it yourself for a velvety sauce.
Don’t Overcook the Chicken: Cutlets are thin, so they cook fast. Remove from the pan as soon as they hit 165°F internally to avoid drying them out.
Save the Pasta Water: That starchy water is your best friend if the sauce tightens up too much. Just a splash will loosen things perfectly.
Simmer, Don’t Boil, the Cream: High heat can cause the cream to separate or become grainy. Keep it at a gentle simmer when making the sauce.
Season as You Go: Cajun spice blends vary in salt content. Taste after adding your cheeses and adjust accordingly.

Watch Out for These Mistakes While Cooking

Even a simple recipe like this can go sideways if you’re not paying attention. Here are some of the most common slip-ups—and how to avoid them:

Using cold chicken straight from the fridge
Let your chicken sit at room temperature for 15–20 minutes before cooking. Cold meat straight from the fridge seizes up and cooks unevenly.
Overcrowding the pan
If you’re doubling the recipe or using a smaller skillet, cook the chicken in batches. Crowding traps steam and prevents that golden sear.
Letting the cheese sauce boil
Boiling can cause the cheese to curdle and separate. Keep the heat medium to low once the cheese goes in.
Skipping the pasta water
That reserved pasta water can save your sauce if it gets too thick or sticky. Always keep some on hand.
Not seasoning in layers
Season the chicken separately from the sauce and taste everything before serving. It’s the key to a well-balanced dish.

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

This is a rich, indulgent dish, so pairing it with something fresh or crisp helps round out the meal. Here are my favorite pairings:

Simple Arugula Salad

A peppery, lemon-dressed salad cuts right through the richness of the Alfredo.

Warm Garlic Bread

Classic and cozy—perfect for mopping up every last bit of sauce.

Roasted Broccoli

The charred edges and slight bitterness complement the creamy pasta.

Cherry Tomato & Cucumber Salad

Refreshing, juicy, and super easy to throw together while the pasta cooks.

Lemon-Butter Green Beans

Adds a citrusy brightness that balances the Cajun spice.

A Glass of Chilled White Wine

Try a buttery Chardonnay or a crisp Sauvignon Blanc—both work beautifully with the creamy sauce and spiced chicken.

Sparkling Water with Lime

If you’re keeping it non-alcoholic, something crisp and bubbly cleanses the palate nicely.

Storage Instructions

If you’ve got leftovers (lucky you), Creamy Cajun Chicken Rotini stores beautifully with just a little care:

Refrigerate: Transfer any cooled leftovers to an airtight container. It will keep well in the fridge for up to 3–4 days.
Reheat Gently: Warm on the stovetop over low heat or microwave in short bursts. Add a splash of milk, cream, or pasta water to bring the sauce back to life.
Freezing Not Recommended: Alfredo sauces made with cheese and cream tend to separate when frozen and reheated, so it’s best enjoyed fresh or refrigerated only.
Store Chicken Separately (Optional): For the best texture, you can store the sliced Cajun chicken separately and reheat it in a skillet for a slight crisp before serving again.

Estimated Nutrition (Per Serving – Based on 4 Servings)

These numbers are approximate and will vary slightly depending on portion size and exact ingredients used:

Calories: 740
Protein: 45g
Carbohydrates: 42g
Fat: 45g
Saturated Fat: 23g
Cholesterol: 180mg
Sodium: 860mg
Fiber: 2g
Sugar: 3g

This dish is rich and hearty—definitely a comfort food—but loaded with satisfying protein and enough carbs to make it a one-dish meal.

Frequently Asked Questions

What if I don’t have Cajun seasoning?

No problem! You can make your own with a simple blend: paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Adjust the spice level to your taste.

Can I use pre-cooked chicken or rotisserie chicken?

Yes, you can! Just slice and warm it with a sprinkle of Cajun seasoning before adding it to the dish. While you won’t get that fresh seared crust, it’s a great shortcut.

How do I prevent the Alfredo sauce from getting grainy?

The key is to melt the cheese slowly over low heat. Don’t let the sauce boil once the cheese is in—gentle simmering is all you need.

Can I make this dish ahead of time?

You can prep the components—cook the chicken and pasta, and make the sauce separately—but for the best texture, combine everything fresh just before serving.

Is this recipe spicy?

It has a little heat from the Cajun seasoning, but it’s not overwhelming. You can always reduce the cayenne or use a mild Cajun blend if you’re sensitive to spice.

What other cheeses can I use besides mozzarella?

Provolone, Monterey Jack, or even white cheddar work well. Just be sure to melt them gently for a smooth sauce.

Can I make this gluten-free?

Absolutely. Just swap the rotini for your favorite gluten-free pasta and check that your Cajun seasoning and cheese are certified gluten-free.

How can I add vegetables to this dish?

Sautéed bell peppers, mushrooms, or spinach make great additions. Just toss them in with the sauce before adding the pasta.

Conclusion

Creamy Cajun Chicken Rotini with Mozzarella Alfredo Sauce is the kind of dish that turns an ordinary dinner into something unforgettable. It’s bold, it’s rich, and it’s customizable—ideal for feeding a hungry crew or treating yourself to a restaurant-worthy night in. I’ve made this for family dinners, date nights, and solo comfort meals, and it never disappoints.

Whether you stick to the original or put your own twist on it, you’ll end up with something truly satisfying. Go ahead and give it a try—you may just find your new favorite pasta dish.