Print

The Ultimate One-Pot Rotini Pasta Dinner: Garlic Butter Chicken with Cajun Spice

Print Recipe

This Flavorful Cajun Seasoning Garlic Butter Chicken Rotini Skillet is a one-pot wonder that pairs tender, spice-coated chicken with al dente rotini in a creamy, garlic-infused sauce. Ready in under 30 minutes, it’s perfect for busy weeknights and meal prep. Bold Cajun seasoning, melted cheddar, and fresh parsley elevate every bite, while minimal cleanup makes it a go-to recipe for home cooks of all skill levels.

Ingredients

Scale

For the chicken:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp Cajun seasoning
  • 1 tbsp olive oil

For the sauce and pasta:

  • 8 oz (225 g) rotini pasta
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 red bell pepper, thinly sliced
  • 1 cup (240 ml) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper (optional, for extra heat)
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  • Preheat a large skillet over medium-high heat. Toss the chicken pieces with the Cajun seasoning until evenly coated. Add the olive oil to the hot skillet, then sear the chicken until golden and cooked through, about 4–5 minutes. Transfer the chicken to a plate and set aside.
  • In the same skillet, reduce heat to medium. Add the butter, then sauté the garlic and onion until fragrant and translucent, about 2–3 minutes.
  • Add the sliced red bell pepper and cook until just tender, about 2 minutes more.
  • Pour in the heavy cream, stirring to deglaze the pan and pick up any browned bits. Bring to a gentle simmer.
  • Stir in the Parmesan, smoked paprika, and cayenne (if using), mixing until the cheese melts and the sauce thickens slightly. Season with salt and black pepper to taste.
  • Meanwhile, cook the rotini in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving about ½ cup (120 ml) of the pasta cooking water.
  • Return the cooked chicken to the skillet along with the drained rotini. Gently toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening.
  • Remove from heat and sprinkle the shredded cheddar over the top. Cover the skillet for 1–2 minutes to allow the cheese to melt.
  • Garnish with chopped parsley and serve immediately.

Notes

  • For milder flavor, halve the cayenne pepper.

  • Reserve pasta water before draining to adjust sauce thickness.

  • Use refrigerated rotini for quicker thaw-and-cook when meal-prepping.

  • Leftovers reheat best on the stovetop over low heat.

  • Garnish with extra parsley or a squeeze of lemon juice for brightness.

Find it online: https://claradelish.com/the-ultimate-one-pot-rotini-pasta-dinner-garlic-butter-chicken-with-cajun-spice/