Instructions
Step 1: Cook rotini in salted boiling water until al dente. Drain and set aside./nStep 2: Season chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper./nStep 3: Heat olive oil in a skillet over medium-high heat and cook chicken until golden and fully cooked. Remove and set aside./nStep 4: In the same skillet, melt butter and add a pinch of Cajun seasoning for extra flavor./nStep 5: Return chicken to the skillet and toss in the seasoned butter. Keep warm./nStep 6: In a separate pan, heat heavy cream and milk over medium heat. Stir in Parmesan and mozzarella cheese until melted and smooth./nStep 7: Add Cajun seasoning and red pepper flakes, then season with salt and pepper to taste./nStep 8: Toss cooked rotini in the Cajun Alfredo sauce until fully coated./nStep 9: Serve Cajun chicken over or alongside the creamy rotini. Garnish with parsley and extra cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain a smooth sauce. Avoid overheating to keep the chicken tender and the sauce creamy.
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