Name: Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Fusion
Ingredients: 2 large boneless skinless chicken breasts; 1 ½ tablespoons Cajun seasoning; 1 tablespoon olive oil; Salt and black pepper to taste; 12 oz penne pasta; Salt for pasta water; 2 tablespoons unsalted butter; 5 garlic cloves finely minced; 1 tablespoon all-purpose flour; 1 ½ cups heavy cream; 1 cup freshly grated mozzarella cheese; ¼ cup grated Parmesan cheese; ½ teaspoon Italian seasoning; Pinch of crushed red pepper flakes (optional); ¼ cup chopped parsley

When I first pulled this together on a rainy evening, I wasn’t expecting it to become one of the most requested dishes in my kitchen. But the moment that juicy Cajun-spiced chicken, seared to golden perfection, met the creamy, garlicky mozzarella sauce coating a bed of tender rotini – I knew this was going to be a showstopper. It’s rich, bold, and filled with all the comforting vibes a soul-warming meal should bring.

This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is the kind of dinner that hits every note. The Cajun seasoning gives the chicken a smoky, slightly spicy crust, while the creamy sauce cools it down with just the right amount of indulgence. The mozzarella cheese stretches like a dream, the garlic infuses the entire dish with warmth, and the rotini soaks up every bit of flavor. Whether you’re making it for a weeknight dinner or impressing guests, this recipe never fails.

Why You’ll Love This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

The flavor combo is irresistible – smoky Cajun spice, buttery garlic, and gooey mozzarella all in one bite.
It’s a complete comfort meal – pasta, protein, and sauce all rolled into one dish.
Surprisingly easy to make – minimal ingredients, maximum payoff.
Crowd-pleaser – even picky eaters go in for seconds.
Customizable – you can play with the spice level or swap the pasta and cheese to your liking.

What Kind of Pasta Works Best for Creamy Cajun Chicken Rotini?

Rotini is my favorite for this recipe, and there’s a good reason for that. Its spiraled shape catches all the cheesy garlic sauce, holding onto every bit of that creamy richness in every bite. It also pairs beautifully with the tender slices of Cajun chicken, giving you a well-balanced forkful each time.

That said, if you don’t have rotini, don’t panic. Penne, fusilli, or even farfalle (bowtie pasta) are great backups. The key is to use a pasta shape with ridges or curves that can cradle the sauce. Avoid long noodles like spaghetti or fettuccine — they don’t hold the sauce nearly as well in this dish.

Options for Substitutions

Whether you’re out of certain ingredients or just want to make it your own, there are plenty of ways to adapt this dish:

Chicken: Swap chicken breast for boneless thighs for a juicier texture, or use shrimp if you’re craving a seafood version.
Mozzarella: While mozzarella brings the stretchy, creamy texture, you can also blend in provolone, Monterey Jack, or even pepper jack for extra spice.
Heavy Cream: For a lighter version, try half-and-half or a mix of milk and a touch of cream cheese.
Cajun Seasoning: If you don’t have Cajun spice, mix smoked paprika, garlic powder, onion powder, cayenne, and black pepper to make your own.
Pasta: As mentioned above, penne, fusilli, or bowtie pasta will do the job just fine.
Add Veggies: Stir in sautéed bell peppers, spinach, or sun-dried tomatoes to bulk it up and sneak in some greens.

Ingredients for Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

Every ingredient in this dish serves a purpose — from building layers of flavor to creating that irresistibly creamy texture. Here’s what you’ll need and why it matters:

Chicken Breasts
Boneless, skinless chicken breasts are ideal for slicing and searing. They cook quickly and soak up the Cajun seasoning beautifully.
Cajun Seasoning
This bold spice blend gives the chicken its signature smoky, spicy crust. It’s what sets the flavor tone for the entire dish.
Rotini Pasta
The spirals in rotini are perfect for trapping all that rich, cheesy garlic sauce. It’s the ideal pasta shape for this kind of creamy dish.
Garlic
Fresh garlic infuses the sauce with warmth and depth. It’s a must-have base flavor in the cream sauce.
Butter
Used for sautéing the garlic and giving the sauce a rich, smooth base. It also helps the cheese melt into the sauce seamlessly.
Heavy Cream
This is what makes the sauce luxuriously creamy and thick. It binds everything together and balances the spice of the Cajun chicken.
Mozzarella Cheese
For that stretchy, cheesy finish. Mozzarella brings both creaminess and those beautiful cheese pulls you see in every bite.
Parsley (fresh or dried)
A simple garnish that adds a bit of freshness and color to the finished dish. It’s optional, but it really brightens things up.
Salt & Pepper
Essential for seasoning both the pasta water and adjusting the final flavor of the sauce and chicken.

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry and generously coating them with Cajun seasoning on both sides. Heat a skillet over medium-high heat with a bit of oil or butter, then sear the chicken for 5–6 minutes per side until golden brown and cooked through. Remove from the pan and let them rest before slicing. This resting time helps the juices stay locked in.

Step 2: Boil the Rotini

While the chicken is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain, but reserve about ½ cup of pasta water — it can help loosen the sauce if needed later.

Step 3: Make the Garlic Mozzarella Sauce

In the same skillet used for the chicken, lower the heat to medium and melt a tablespoon of butter. Add the minced garlic and sauté for 1–2 minutes until fragrant (don’t let it brown). Pour in the heavy cream, stirring gently to combine with the garlic and butter.

Step 4: Add the Cheese

Once the cream is gently simmering, slowly add shredded mozzarella while stirring. Stir constantly until the cheese melts completely and the sauce becomes smooth and stretchy. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Step 5: Combine Pasta and Sauce

Add the cooked rotini directly into the skillet with the garlic mozzarella sauce. Toss everything together until each spiral is coated in the creamy sauce. Taste and adjust seasoning with salt and pepper if needed.

Step 6: Slice and Top with Chicken

Slice the rested Cajun chicken breasts into thick strips. Plate the cheesy pasta first, then arrange the sliced chicken right on top. Garnish with chopped parsley for a pop of color and freshness.

How Long to Cook Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

This dish comes together quicker than you’d expect for something that tastes like a restaurant special. Here’s the breakdown:

Chicken: About 5–6 minutes per side, depending on thickness. You want it golden on the outside and juicy inside (internal temp: 165°F / 74°C).
Pasta: Rotini typically takes 8–10 minutes to cook al dente.
Sauce: The garlic mozzarella sauce only needs 5–7 minutes to come together — just enough to sauté the garlic, warm the cream, and melt the cheese.

Total time: 30–35 minutes from start to plate.

Tips for Perfect Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

Pound the chicken evenly if your breasts are thick — this ensures they cook evenly without drying out.
Don’t skimp on seasoning. The Cajun spice is key to balancing the richness of the cheese sauce.
Use freshly grated mozzarella rather than pre-shredded. It melts better and gives that dreamy stretch.
Add the cheese slowly and stir constantly to avoid clumps or a grainy texture.
Save your pasta water! Just a splash can smooth out or loosen your sauce if it tightens up.
Let the chicken rest before slicing — this keeps it juicy and flavorful.
Taste as you go. The sauce can always use a little salt or an extra hit of garlic if you’re a fan.

Watch Out for These Mistakes While Cooking

Even a simple, creamy pasta dish like this can take a wrong turn if you’re not careful. Here’s what to avoid:

Overcooking the Chicken: Cajun seasoning can darken quickly, so don’t mistake that for doneness. Always check the internal temperature instead of just the color.
Burning the Garlic: Garlic goes from golden to bitter in seconds. Keep the heat at medium and stir it constantly once it hits the pan.
Using Low-Quality Cheese: Pre-shredded cheese often contains anti-caking agents that make your sauce gritty instead of smooth and creamy.
Skipping the Pasta Water: This starchy water is liquid gold when it comes to adjusting the texture of your sauce.
Crowding the Pan: Searing chicken in a crowded pan causes steaming, not browning. Cook in batches if needed.
Not Tasting the Sauce: Cheese and cream can mellow out seasoning, so taste the sauce before serving and adjust with salt, pepper, or more Cajun spice if needed.
Overcooking the Pasta: Al dente pasta holds up better in creamy sauces and avoids becoming mushy.

What to Serve With Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce?

This pasta is rich and flavorful on its own, but these side ideas round out the meal beautifully:

Garlic Butter Green Beans

The crisp freshness cuts through the richness of the sauce and complements the garlic perfectly.

Caesar Salad

A cold, crunchy Caesar with plenty of romaine and a lemony dressing adds balance and brightness.

Warm Crusty Bread or Garlic Knots

Great for mopping up every last bit of that garlic mozzarella sauce.

A Glass of Chardonnay or Pinot Grigio

The acidity in white wine pairs nicely with creamy, cheesy dishes.

Roasted Broccoli with Lemon Zest

Roasting brings out the natural sweetness in broccoli and the lemon ties it back to the garlic notes in the sauce.

Marinated Cucumbers or Pickled Veggies

A tangy, crunchy side that refreshes your palate between bites.

Caprese Skewers

Tomatoes, mozzarella, and basil on a skewer make for a cool, fresh appetizer or side that mirrors the cheese element in a lighter way.

Storage Instructions

If you find yourself with leftovers (which is rare in my house!), this dish holds up surprisingly well — especially the next day when the flavors deepen even more.

Refrigerator: Store any leftover pasta and chicken in an airtight container for up to 3–4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk or cream while reheating to bring the sauce back to life and prevent dryness.
Freezing: Not ideal. Cream-based sauces can split or become grainy after thawing, and the pasta tends to go mushy. I don’t recommend freezing this one if you want to enjoy it at its best.

Estimated Nutrition (Per Serving – based on 4 servings)

These numbers are approximate and can vary based on your exact ingredients and portions.

Calories: 620
Protein: 38g
Carbohydrates: 44g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 130mg
Sodium: 780mg
Fiber: 2g
Sugar: 2g

This recipe is hearty and rich, perfect as a satisfying dinner. If you’re watching your intake, portion control or serving it with lighter sides like salad can help balance things out.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Rotini is ideal because it holds the sauce well, but penne, fusilli, or bowtie pasta are great substitutes. Just avoid long noodles like spaghetti, which don’t trap the creamy sauce as effectively.

Is this dish very spicy?

The spice level depends on the Cajun seasoning you use. Most store-bought blends have a mild to moderate kick. If you’re sensitive to spice, use half the amount or make a homemade version with less cayenne.

Can I use pre-cooked chicken?

Yes, if you’re short on time. Just slice or shred cooked chicken and warm it in the sauce with a bit of Cajun seasoning to bring that flavor back in.

How do I make it lighter?

Swap heavy cream for half-and-half, use part-skim mozzarella, and go easy on the butter. The result will still be creamy, just a bit less rich.

Can I make this dish vegetarian?

Definitely! Just skip the chicken and use sautéed mushrooms, zucchini, or even tofu. Add extra Cajun seasoning to the veggies to keep the bold flavor.

Why is my cheese sauce grainy?

This often happens when using pre-shredded cheese or adding cheese to boiling cream. Use fresh-grated mozzarella and add it slowly over low heat for the smoothest result.

Do I need to add pasta water to the sauce?

Not always, but it helps! If your sauce gets too thick or tightens up as it cools, a splash of starchy pasta water loosens it perfectly without making it watery.

Can I make this ahead of time?

You can prep the components ahead — cook the chicken, make the sauce, and boil the pasta — but I recommend assembling it just before serving for the freshest flavor and texture.

Conclusion

Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is one of those meals that looks impressive, tastes incredible, and comes together without too much fuss. It’s bold yet balanced, comforting yet flavorful — a dish you can turn to for both casual weeknights and cozy dinner parties.

Once you try that tender Cajun-spiced chicken nestled into the rich garlic mozzarella sauce, you’ll see why this one keeps earning repeat status. Whether you’re cooking for family, friends, or just treating yourself — this recipe delivers big.