Description
A quick and creamy one-pan dish featuring tender chicken and rotini pasta in a cheesy Cajun garlic sauce.
Ingredients
Scale
- 500 g chicken breast, cut into 2–3 cm pieces
- 250 g dry rotini pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning
- 480 ml low-sodium chicken stock
- 120 ml heavy cream
- 150 g sharp cheddar, shredded
- 30 g grated Parmesan
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- Pat chicken pieces dry and season with salt, pepper, and paprika. Heat olive oil and butter in a skillet over medium-high heat. Add chicken and brown on both sides, then remove.
- Reduce heat to medium and add remaining butter. Sauté onion until translucent, then add garlic and Cajun seasoning.
- Pour in chicken stock and scrape up browned bits. Stir in rotini.
- Cover and simmer until pasta is al dente and liquid is mostly absorbed.
- Stir in heavy cream and cheddar, then return chicken to skillet to heat through. Add Parmesan and lemon juice, adjusting seasoning to taste.
Notes
For best results, pat chicken completely dry before browning and avoid adding cheese over high heat to prevent a grainy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 880
- Sugar: 6g
- Sodium: 820mg
- Fat: 49g
- Saturated Fat: 22g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 160mg