Scale

For the chicken:

1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces

1–2 tbsp Cajun seasoning (store-bought or homemade)

1 tbsp olive oil

Salt & pepper to taste

For the sauce & pasta:

8 oz rotini pasta (or any short pasta)

2 tbsp butter

4 cloves garlic, minced

2 tbsp all-purpose flour

2 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella (optional, for extra creaminess)

1/2 tsp smoked paprika (optional)

Salt & pepper to taste

Fresh parsley, chopped (for garnish)

Red pepper flakes (optional, for heat)

Cook the pasta:

Boil rotini in salted water until al dente. Drain and set aside.

Season and cook the chicken:

Toss chicken pieces with Cajun seasoning, salt, and pepper.

In a large skillet over medium heat, heat olive oil and cook the chicken until browned and cooked through (about 5–7 minutes). Remove and set aside.

Make the garlic Parmesan sauce:

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Sprinkle in flour and whisk constantly for 1–2 minutes to form a roux.

Gradually whisk in chicken broth and then the heavy cream. Bring to a gentle simmer until it thickens slightly (about 5 minutes).

Add cheese & seasonings:

Stir in Parmesan and mozzarella until melted. Add paprika, salt, pepper, and red pepper flakes (if using). Taste and adjust seasoning.

Combine everything:

Add the cooked chicken and drained rotini to the skillet. Stir to coat everything evenly in the sauce. Simmer for 2–3 minutes to blend flavors.

Serve:

Garnish with chopped parsley and more Parmesan or Cajun seasoning if desired.

Tips & Variations:

Protein options: Try shrimp or sausage instead of chicken.

Veggie add-ins: Add sautéed bell peppers, spinach, or mushrooms.

Lighter version: Use half-and-half instead of heavy cream and reduce cheese slightly.