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Cheesy Cajun Garlic Chicken Rotini Skillet

Cheesy Cajun Garlic Chicken Rotini Skillet

Cheesy Cajun Garlic Chicken Rotini Skillet is your new weeknight hero, delivering bold flavors and creamy comfort in a single pan. This one-pot wonder makes it easy to whip up a satisfying meal with minimal fuss, perfect for busy families or anyone craving a delicious, no-muss, no-fuss dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Minutes 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 ½ cups uncooked rotini pasta
  • 3 cups chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped fresh parsley for garnish (optional)
  • extra Cajun seasoning for serving (optional)

Equipment

  • Large Skillet or Dutch Oven

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season them with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, 1 teaspoon Cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, to taste salt and freshly ground black pepper
  2. Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring frequently, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 small yellow onion, 3 cloves garlic
  3. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan – this is where a lot of flavor lives! Bring the broth to a simmer. Add the uncooked rotini pasta to the simmering broth, stirring to prevent sticking. Cover the skillet and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to ensure even cooking.
    3 cups chicken broth, 1 ½ cups uncooked rotini pasta
  4. Uncover the skillet and stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce begins to thicken.
    ½ cup heavy cream, ½ cup grated Parmesan cheese
  5. Return the cooked chicken to the skillet. Stir everything together to combine. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet for 1-2 minutes, or until the cheddar cheese is completely melted and gooey.
    1 pound boneless, skinless chicken thighs
  6. Remove the lid and stir gently. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley and an extra sprinkle of Cajun seasoning if desired. Serve immediately.
    ¼ cup chopped fresh parsley, extra Cajun seasoning

Notes

This is a one-pot meal that comes together quickly, perfect for busy weeknights.
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