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A close-up shows a colorful and delicious Cajun Chicken Rotini Skillet, perfect for a quick weeknight dinner.

Easy Cajun Chicken Rotini Skillet

This Cajun Chicken Rotini Skillet is a one-pan weeknight dinner that is packed with smoky, creamy flavor. It's ready in under an hour with minimal cleanup, making it a family favorite. Customize it to your liking by adding more spice or vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Cajun
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 lb rotini pasta
  • 4 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped optional
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • large skillet
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • spatula
  • Lid for skillet

Method
 

  1. In a bowl, toss the chicken pieces with 1 tablespoon of olive oil, Cajun seasoning, garlic powder, onion powder, salt, and pepper.
  2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion and red bell pepper (if using) to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add the diced tomatoes (undrained), chicken broth, and rotini pasta to the skillet. Stir to combine and bring to a boil.
  5. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
  6. Remove the skillet from the heat. Stir in the heavy cream, Parmesan cheese, and cooked chicken. Mix until everything is well combined and the cheese is melted.
  7. Garnish with fresh parsley and serve immediately.

Notes

Don't overcook the pasta, add more chicken broth if needed. Adjust the spice level to your preference. Feel free to add other vegetables such as mushrooms, zucchini, or spinach. Add shredded cheddar or mozzarella cheese for extra cheesiness. Spice it up with sliced andouille sausage by browning the sausage along with the chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Penne or Farfalle can be used as alternative pasta.