Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce Recipe

Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is a dish that fuses bold Southern flavor with Italian-inspired comfort, producing a rich, spicy, and indulgent pasta experience. This recipe is more than a simple weeknight meal—it’s a satisfying, restaurant-quality dinner that balances heat, creaminess, and savory depth in every bite.

Rotini, with its twisted, spiral shape, is the ideal pasta for clinging to thick sauces and trapping shreds of seasoned chicken, making each mouthful intensely flavorful. The Cajun seasoning—robust with paprika, garlic powder, cayenne, and herbs—infuses the chicken with smoky heat and a rustic Southern profile. It contrasts beautifully with the creamy mozzarella-garlic sauce, which adds silkiness and richness without overwhelming the spice. Together, these components form a harmony of textures and tastes that’s hearty yet nuanced.

This dish reflects the evolution of modern comfort food, where culinary borders are blurred to create bold new classics. Cajun cuisine, born from the French-Acadian communities of Louisiana, is known for its powerful spice blends, soulful preparations, and use of humble, deeply flavored ingredients. When paired with pasta and Italian-style cream sauces, the result is a hybrid that’s both daring and deeply satisfying.

While Creamy Cajun Chicken Rotini may sound indulgent, it’s surprisingly adaptable. The dish can be adjusted to suit different levels of spice tolerance, dietary preferences, or ingredient availability. Lighter versions can be made using half-and-half instead of heavy cream, or by adding vegetables like spinach or bell peppers. For those seeking extra protein, the recipe welcomes additions like shrimp or sausage. Vegetarian versions can omit the chicken entirely and still deliver a powerful, satisfying meal through the seasoning and sauce alone.

This dish also has broad appeal. It’s a family-friendly option that satisfies picky eaters while still offering the kind of depth and heat that spice lovers crave. It’s quick enough to prepare on a weeknight but elegant enough to serve at a casual dinner party. Served hot and garnished with a sprinkle of fresh herbs, it delivers warmth and flavor in every bite.

In this comprehensive guide, we will explore each step of creating this dish—from seasoning the chicken and crafting the garlic mozzarella cream sauce, to perfectly cooking and incorporating the pasta. You’ll find detailed ingredient explanations, cooking techniques, troubleshooting tips, and flavor-building strategies to help you master this recipe and adapt it to your taste. We’ll also explore nutritional options, storage guidelines, and ways to scale the recipe for meal prep or gatherings.

Whether you’re a seasoned home cook or someone looking to expand your weeknight meal repertoire, this recipe will not only walk you through how to prepare Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce—it will help you understand why it works, how to customize it, and how to turn it into a signature dish of your own.

Instructions: Step-by-Step Guide to Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

This dish is made in four primary stages:

1. Preparing the Cajun Chicken

2. Cooking the Rotini Pasta

3. Making the Garlic Mozzarella Cream Sauce

4. Assembling and Finishing the Dish

Each stage is critical to ensuring the flavors are well-developed, the textures are balanced, and the final presentation is as satisfying as it is delicious.

1. Preparing the Cajun Chicken

The foundation of this recipe lies in bold, juicy Cajun-spiced chicken. Whether using boneless chicken breasts or thighs, seasoning and searing technique are key to depth and flavor.

Ingredients:

• 1 to 1.5 lbs boneless, skinless chicken breasts (or thighs for a juicier option)

• 2 tablespoons olive oil (divided use)

• 1½ tablespoons Cajun seasoning (store-bought or homemade — recipe below)

• Salt and pepper to taste (only if Cajun blend is salt-free)

• Optional: ½ teaspoon smoked paprika for added depth

Homemade Cajun Seasoning (for about 2 tablespoons)

• 1 teaspoon paprika (smoked or sweet)

• ½ teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon black pepper

• ¼ to ½ teaspoon salt

Instructions:

Step 1: Flatten and Prep the Chicken (Optional for Even Cooking)
Place the chicken breasts between two sheets of plastic wrap and lightly pound them to an even thickness—around ¾ to 1 inch. This ensures even cooking and avoids dry edges.

Step 2: Season Generously
Pat the chicken dry with paper towels to promote browning. Rub both sides of each piece with Cajun seasoning, ensuring full coverage. If your Cajun mix is unsalted, add a light sprinkle of salt and black pepper to enhance flavor.

Step 3: Sear the Chicken
In a large, heavy-bottomed skillet (preferably cast iron or stainless steel), heat 1 tablespoon of olive oil over medium-high heat.

When the oil shimmers:

• Add the chicken pieces in a single layer (do not overcrowd).

• Sear for 4–5 minutes per side, depending on thickness. The outside should develop a dark, flavorful crust from the spice blend.

• Use a meat thermometer to confirm internal temperature reaches 165°F (74°C).

Step 4: Rest and Slice
Transfer the cooked chicken to a cutting board. Let it rest for 5–7 minutes to retain juices. Then slice into thin strips or bite-sized chunks.

Pro Tip: For extra flavor, deglaze the pan with a splash of chicken broth or white wine and reserve the browned bits to add to the sauce later.

2. Cooking the Rotini Pasta

Rotini’s spiral shape traps the creamy sauce and spices beautifully, making it ideal for this dish. Proper pasta cooking is essential for texture and sauce absorption.

Ingredients:

• 12 ounces (about 340g) rotini pasta

• 4 quarts water

• 1 tablespoon salt (for boiling water)

Instructions:

Step 1: Boil the Water
In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon of salt to enhance pasta flavor.

Step 2: Cook the Pasta Al Dente
Add rotini to the boiling water and stir to prevent sticking. Cook according to the package instructions, but check 1–2 minutes early. You want it al dente—firm to the bite.

Step 3: Reserve Pasta Water and Drain
Before draining, reserve ½ to 1 cup of pasta water. This starchy liquid can be used to loosen or adjust the sauce consistency later.

Drain the pasta and set aside. Do not rinse.

Pro Tip: Toss the drained pasta with a teaspoon of olive oil to prevent clumping while preparing the sauce.

3. Making the Garlic Mozzarella Cream Sauce

This sauce brings creamy richness, garlicky aroma, and cheesy depth. The balance between heat from the Cajun spices and smooth creaminess makes this sauce the star.

Ingredients:

• 2 tablespoons butter

• 4–6 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1½ cups heavy cream (or half-and-half for a lighter version)

• 1 cup freshly grated mozzarella cheese

• ¼ cup grated Parmesan (optional but adds depth)

• Salt and pepper to taste

• ¼ teaspoon red pepper flakes (optional, for added kick)

• ½ cup reserved pasta water (as needed)

Instructions:

Step 1: Sauté Garlic in Butter
In the same skillet used for the chicken (wipe out excess oil but leave flavorful bits), melt 2 tablespoons of butter over medium heat.

Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Step 2: Make a Roux
Sprinkle the flour over the butter and garlic. Whisk constantly for 1–2 minutes to create a roux. This will thicken the sauce while removing any raw flour taste.

Step 3: Add Cream Slowly
Gradually pour in the cream while whisking to avoid lumps. Keep stirring until smooth and slightly thickened (about 3–4 minutes). Lower heat to prevent scorching.

Step 4: Melt in the Cheese
Add mozzarella and Parmesan gradually, stirring constantly until melted and velvety. If the sauce is too thick, add a few tablespoons of pasta water to loosen it.

Step 5: Season to Taste
Add salt, black pepper, and optional red pepper flakes. Remember that cheese adds saltiness, so season carefully.

Pro Tip: Use freshly grated mozzarella instead of pre-shredded, which contains anti-caking agents that hinder smooth melting.

4. Assembling and Finishing the Dish

This is where all the components come together. Timing and texture are key here—you want the pasta hot, the sauce silky, and the chicken still juicy.

Instructions:

Step 1: Combine Pasta and Sauce
Add the cooked rotini into the skillet with the garlic mozzarella sauce. Toss gently to coat every piece.

Step 2: Add Chicken
Add sliced Cajun chicken to the pasta. Mix just enough to combine. If needed, stir in additional pasta water for a looser consistency.

Step 3: Final Adjustments
Taste and adjust seasoning as needed. You can also add:

• A squeeze of lemon juice to brighten the richness

• A drizzle of olive oil for extra silkiness

• A pinch of Cajun seasoning for added kick

Step 4: Garnish and Serve
Plate the pasta and garnish with freshly chopped parsley, extra grated Parmesan, or a few turns of cracked black pepper. Serve hot, with crusty bread or a side salad.

Optional Add-Ins and Variations

To suit your preferences, dietary needs, or simply to change things up, consider these additions:

• Vegetables: Sautéed bell peppers, spinach, mushrooms, or sun-dried tomatoes

• Protein swap: Use shrimp, sausage, or tofu instead of chicken

• Cheese twist: Mix mozzarella with fontina, provolone, or gouda

• Lighter version: Use Greek yogurt or a blend of milk and broth instead of heavy cream