Instructions
Step 1: Season chicken pieces with Cajun seasoning.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Step 3: In the same skillet, melt butter and sauté minced garlic for 1-2 minutes until fragrant.
Step 4: Add heavy cream, chicken broth, and rotini pasta. Bring to a simmer, cover, and cook for 10-12 minutes until the pasta is tender, stirring occasionally.
Step 5: Stir in cheddar cheese, Parmesan cheese, and red pepper flakes (if using). Return the cooked chicken to the skillet and toss to coat everything in the cheesy sauce.
Step 6: Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if needed to loosen the sauce. Freezing is not recommended as the creamy sauce may separate when thawed.
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