Description
This Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo brings together bold southern spices, juicy pan-seared chicken, and a rich homemade mozzarella Alfredo sauce all wrapped around spiral rotini. It’s the perfect choice for a quick dinner, a comforting weekend meal, or when you need new dinner ideas. This easy recipe offers a balance of spicy, creamy, and cheesy flavors with satisfying texture — making it an ideal food idea for any comfort craving. Whether you’re after a quick dinner fix, a cozy family meal, or just tasty pasta inspiration, this dish delivers.
Ingredients
2 large boneless skinless chicken breasts
2 tablespoons Cajun seasoning
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
Salt and black pepper to taste
1 cup buttermilk
1 cup seasoned breadcrumbs
0.5 cup grated Parmesan cheese
3 tablespoons olive oil or butter
12 oz rotini pasta
Salt for boiling water
1 tablespoon butter
2 tablespoons unsalted butter
2 cloves garlic minced
1.5 tablespoons all-purpose flour
1.5 cups whole milk warmed
1 cup heavy cream
1.5 cups shredded mozzarella cheese
0.25 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Instructions
1. Slice chicken breasts in half horizontally to make cutlets, then marinate in buttermilk, 1 tbsp Cajun seasoning, and salt for at least 30 minutes.
2. Bring a large pot of salted water to a boil, cook rotini until al dente, then drain and set aside.
3. In a shallow dish, mix breadcrumbs, Parmesan, paprika, garlic powder, and the remaining Cajun seasoning.
4. Dredge marinated chicken in breadcrumb mixture, pressing to coat well.
5. Heat oil or butter in a skillet, and fry chicken 3–4 minutes per side until golden and cooked through. Set aside.
6. In a saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds.
7. Whisk in flour and cook for 1 minute. Gradually add warm milk and cream, whisking to prevent lumps.
8. Simmer, then stir in mozzarella and Parmesan. Season with salt, pepper, and optional red pepper flakes.
9. Add drained pasta to the sauce, stir to coat, and let simmer 1–2 minutes.
10. Slice cooked chicken and serve over pasta. Garnish with parsley and extra Parmesan if desired.
Notes
For ultra-creamy results, always warm the milk before making the Alfredo sauce.
Use fresh mozzarella and Parmesan for the best flavor and melting consistency.
Don’t skip the marinade — it tenderizes and flavors the chicken beautifully.
Nutrition
- Serving Size: 1.5 cups
- Calories: 740
- Sugar: 4g
- Sodium: 990mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 165mg
Keywords: easy dinner, cajun chicken pasta, creamy pasta recipe, mozzarella alfredo, spicy chicken pasta