Description
This Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo combines perfectly seasoned and crispy breaded chicken breasts with a rich and creamy mozzarella Alfredo sauce, tossed with rotini pasta. Infused with bold Cajun flavors and a touch of garlic, this hearty dish is both comforting and flavorful, making it an ideal meal for a satisfying dinner.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 2 tablespoons Cajun seasoning
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
Pasta and Sauce
- 12 ounces rotini pasta
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken: Season the chicken breasts evenly with Cajun seasoning. Mix the breadcrumbs and grated Parmesan cheese together. Coat each chicken breast thoroughly in this breadcrumb mixture to ensure a crispy, flavorful crust.
- Cook the chicken: Heat oil in a skillet over medium heat. Add the breaded chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package directions, usually 9-11 minutes. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Make the Alfredo sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer for 3-4 minutes, stirring occasionally. Gradually stir in the shredded mozzarella cheese until the sauce is smooth and creamy. If the sauce becomes too thick, add some reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- Toss pasta in sauce: Add the cooked rotini pasta to the creamy Alfredo sauce in the skillet. Toss well to ensure the pasta is evenly coated with sauce. Garnish with chopped fresh parsley for a pop of color and freshness.
- Serve and garnish: Slice the cooked Cajun chicken breasts into strips. Plate the sauced pasta and arrange the sliced chicken on top. Sprinkle with extra grated Parmesan cheese if desired, and serve immediately while warm.
Notes
- For extra spice, add a pinch of cayenne pepper to the breadcrumb mixture.
- Use freshly grated Parmesan and mozzarella for best melting and flavor.
- To make the chicken gluten-free, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
- Reserve pasta water is key to adjusting sauce thickness and helping it cling to pasta.
- Resting the chicken after cooking ensures juiciness.
