Description
Juicy, seasoned chicken seared in garlic butter and served over creamy Cajun-spiced rotini loaded with cheddar and parmesan. This bold and comforting dish delivers heat, richness, and a buttery finish in every bite.
Ingredients
Scale
For the Garlic Butter Chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley (optional)
For the Cheesy Cajun Rotini:
- 8 oz rotini pasta
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Cajun seasoning
- 1/4 tsp red pepper flakes (optional)
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Season the Chicken: Pat chicken dry. Rub both sides with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.
- Sear the Chicken: Heat olive oil in a skillet over medium-high. Sear chicken for 5–6 minutes per side until golden and cooked through. Add butter and garlic in the last minute and baste. Rest chicken covered.
- Cook the Pasta: Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Make the Sauce: In the skillet, melt butter. Add garlic, then cream and chicken broth. Stir in Cajun seasoning and red pepper flakes. Simmer 2–3 minutes.
- Add Cheese: Lower heat and mix in cheddar and Parmesan until smooth. Use pasta water to loosen if needed.
- Combine Pasta: Add cooked pasta to sauce. Stir and simmer 1–2 minutes.
- Serve: Slice chicken and place over cheesy rotini. Garnish with parsley or basil. Serve hot.