Cajun Chicken Rotini in Creamy Mozzarella Sauce: A Bold and Comforting Fusion of Spice and Cream

There’s something undeniably satisfying about a bowl of creamy pasta — it warms the soul, pleases the palate, and leaves a lasting impression. But when you infuse that familiar comfort with the fiery character of Cajun cuisine and the savory depth of seared chicken, you get something extraordinary: Cajun Chicken Rotini in Creamy Mozzarella Sauce.

This dish is more than just a pasta recipe. It’s a fusion of two beloved culinary traditions — the spicy, smoky flavors of Louisiana’s Cajun culture and the timeless appeal of creamy Italian-American pasta. Together, they create a dish that’s both exciting and indulgent, balanced and bold, familiar yet irresistibly different.

At its heart, this recipe is about contrast and harmony. The Cajun seasoning—layered with paprika, garlic, cayenne, and herbs—brings heat and intensity. The chicken, pan-seared to lock in juices and flavor, offers protein and depth. Then comes the creamy mozzarella sauce, smooth and luxurious, mellowing the spice while coating every curve of the rotini pasta with richness. The result is a dish that’s full of personality: smoky, spicy, cheesy, and deeply comforting.

One of the best things about this recipe is its flexibility. You can adjust the spice level to suit your taste, use different cuts of chicken, or even make it gluten-free or low-carb by swapping out the pasta. It’s weeknight-friendly but elegant enough for guests — and it reheats beautifully for leftovers (if you have any). Whether you’re feeding a hungry family, meal prepping for the week, or treating yourself to a decadent night in, this dish delivers.

In this in-depth guide, we’ll take you through every step of creating Cajun Chicken Rotini in Creamy Mozzarella Sauce — from choosing the best ingredients and mastering the perfect sear, to building a velvety sauce and achieving balanced heat. You’ll also learn about key cooking techniques, flavor variations, prep and storage tips, and a bit of Cajun culinary history to deepen your appreciation for this soulful fusion dish.

Prepare your appetite and your skillet — it’s time to turn up the heat and dive into a pasta experience that’s as bold as it is comforting.

Ingredients and Preparation

A. Main Ingredients

For the Cajun Chicken:

• 1½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized strips

• 2 tablespoons Cajun seasoning (store-bought or homemade, recipe below)

• 1 teaspoon kosher salt (adjust if seasoning already salted)

• 1 tablespoon olive oil or vegetable oil

For the Pasta:

• 12 ounces (340 g) rotini pasta

• Water and salt for boiling

For the Creamy Mozzarella Sauce:

• 3 tablespoons unsalted butter

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups whole milk (or half-and-half for richer sauce)

• 1 cup shredded mozzarella cheese (freshly shredded melts best)

• ½ cup grated Parmesan cheese

• ½ teaspoon smoked paprika (optional, for extra smoky flavor)

• Salt and freshly ground black pepper to taste

• Pinch of cayenne pepper (optional, to add a touch more heat)

Garnishes and Additions (Optional):

• Chopped fresh parsley or green onions

• Red pepper flakes for heat

• Lemon zest (to brighten the dish)

B. Cajun Seasoning (If making homemade):

• 1 tablespoon paprika (smoked paprika preferred)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• ½ teaspoon cayenne pepper (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon salt

Mix all ingredients together and store in an airtight container.

Prep Work

1. Season the Chicken

• In a bowl, toss the chicken strips with Cajun seasoning and salt until evenly coated.

• Let it sit for 10–15 minutes at room temperature to absorb flavors (or up to a few hours refrigerated).

2. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Add the rotini and cook according to package instructions (usually 8–10 minutes) until al dente (firm to bite).

• Drain pasta and set aside, reserving about ½ cup pasta cooking water.

3. Prepare Sauce Ingredients

• Mince garlic, shred mozzarella and Parmesan cheeses.

• Measure out milk and butter.

Cooking Instructions (Step-by-Step)

Step 1: Cook the Cajun Chicken

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

• When the oil is hot but not smoking, add the seasoned chicken strips in a single layer. Don’t overcrowd the pan; cook in batches if necessary.

• Sear chicken for 3–4 minutes per side, until nicely browned and cooked through (internal temp 165°F / 74°C).

• Remove chicken from skillet and set aside on a plate. Cover loosely with foil to keep warm.

Tip: Leave any browned bits in the skillet — these will add flavor to your sauce.

Step 2: Make the Roux and Start the Sauce

• Reduce heat to medium.

• Add 3 tablespoons butter to the same skillet with the browned bits. Let melt.

• Add minced garlic and sauté for 30 seconds until fragrant (don’t let it burn).

• Sprinkle in 2 tablespoons flour and whisk continuously for 1–2 minutes. This cooks out the raw flour taste and forms the base (roux) for your sauce.

Step 3: Add Milk and Build Creamy Sauce

• Gradually pour in the milk while whisking constantly to prevent lumps.

• Bring to a gentle simmer, whisking until the sauce thickens (about 3–5 minutes).

• If sauce gets too thick, add a splash of reserved pasta water to loosen it.

Step 4: Add Cheeses and Seasonings

• Lower heat to medium-low.

• Stir in shredded mozzarella and Parmesan until melted and smooth.

• Add smoked paprika, cayenne pepper (if using), and salt and black pepper to taste.

• Continue stirring for 1–2 minutes until sauce is creamy and glossy.

Step 5: Combine Chicken, Pasta, and Sauce

• Return the cooked Cajun chicken to the skillet.

• Add the cooked rotini pasta.

• Toss everything gently but thoroughly to coat pasta and chicken evenly with creamy mozzarella sauce.

• If sauce seems thick, add reserved pasta water a tablespoon at a time until desired consistency.

Step 6: Final Touches and Serving

• Taste and adjust seasoning—add more salt, pepper, or Cajun spice if desired.

• Remove from heat.

• Garnish with chopped parsley or green onions, and sprinkle with red pepper flakes for extra heat if desired.

• For brightness, add a little lemon zest over the top just before serving.

Tips and Tricks for Success

1. Don’t rush the roux: Cooking the flour in butter fully is essential for a silky, lump-free sauce.

2. Use fresh mozzarella: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

3. Manage heat levels: Adjust cayenne and Cajun seasoning to your spice preference. For mild, reduce or omit cayenne.

4. Pasta water magic: The reserved pasta water’s starch helps thin and bind the sauce to the pasta perfectly.

5. Cook chicken in batches: Avoid overcrowding the pan to get a nice sear and avoid steaming.