Instructions
Step 1: Season the chicken pieces with Cajun seasoning, garlic powder, and onion powder. Toss to coat evenly.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown and cooked through. Remove from the skillet and set aside.
Step 3: In the same skillet, reduce heat to medium, add minced garlic, and sauté for 1 minute until fragrant.
Step 4: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella cheese, paprika, black pepper, and salt. Cook, stirring, until the sauce is smooth and cheesy.
Step 5: Meanwhile, cook the rotini pasta in salted boiling water according to package instructions. Drain and add to the cheese sauce.
Step 6: Return the cooked chicken to the skillet and toss everything together until well combined. Garnish with chopped parsley if desired.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. This dish does not freeze well due to the creamy sauce.
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