Instructions
Step 1: Cook the rotini according to package instructions until al dente. Drain and set aside. /n
Step 2: In a bowl, combine flour, Parmesan cheese, garlic powder, paprika, Cajun seasoning, salt, and black pepper. /n
Step 3: Coat the chicken strips evenly in the flour mixture. /n
Step 4: Heat olive oil in a large skillet over medium heat and cook chicken strips until golden brown and fully cooked, about 4–5 minutes per side. Remove and set aside. /n
Step 5: In the same skillet, melt butter and sauté minced garlic until fragrant. /n
Step 6: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 7: Add Parmesan cheese, Cajun seasoning, and red pepper flakes, stirring until the sauce is smooth and creamy. /n
Step 8: Add cooked rotini to the sauce and toss until well coated. /n
Step 9: Serve the creamy rotini topped with garlic Parmesan chicken strips and garnish with chopped parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or cream to keep the sauce creamy.
For best texture, store chicken separately if possible. This dish can be frozen for up to 1 month, though the sauce is best enjoyed fresh.
Continue on the next page