Name: Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 cup breadcrumbs (Panko or Italian style); 2 eggs, beaten; 8 ounces rotini pasta; 1 ½ cups shredded mozzarella cheese; 1 cup heavy cream; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons chopped parsley (for garnish)

Golden-crusted Cajun chicken meets twirly rotini bathed in mozzarella Alfredo—this dish is a comforting, spicy, and downright indulgent dinner that feels like a restaurant-style treat made in your own kitchen. The crispy seasoned coating on the chicken contrasts beautifully with the soft, cheesy pasta, creating a harmony of flavor and texture in every bite.

Whether you’re cooking for family or friends, this recipe is a true crowd-pleaser. The Alfredo sauce is made with rich mozzarella and hints of garlic, elevating the Cajun seasoning without overpowering it. It’s the kind of meal that earns seconds and thirds—trust us, there won’t be leftovers for long.

What Kind of Cajun Seasoning Should I Use?

You can use your favorite store-bought Cajun blend or whip up a homemade version with paprika, garlic powder, onion powder, cayenne, black pepper, and thyme. Adjust the heat level to your liking. If you like it smokier, consider adding a touch of smoked paprika.

Ingredients for the Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

Chicken Breasts: Boneless, skinless chicken breasts are best for slicing into cutlets that cook up juicy and tender with a crisp exterior.

Cajun Seasoning: Brings bold flavor and spicy kick to the chicken—key to this dish’s signature taste.

Breadcrumbs (Panko or Italian style): Creates that irresistible crunchy crust on the chicken.

Eggs: Help the breading stick and give the chicken a golden coating when pan-fried.

Rotini Pasta: Holds the Alfredo sauce beautifully with its spiraled shape.

Mozzarella Cheese: Melts into the sauce for a smooth, cheesy texture with mild flavor.

Heavy Cream: Forms the base of the Alfredo, making it rich and velvety.

Garlic (Minced): Adds aromatic depth to the sauce.

Butter: Used in both the sauce and to sear the chicken, enhancing flavor and richness.

Parsley (Chopped): For garnish, adding freshness and a pop of color.

How To Make the Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

Step 1: Prep and Season the Chicken

Slice chicken breasts lengthwise to create even cutlets. Generously coat them with Cajun seasoning on both sides, pressing it in for full flavor.

Step 2: Bread the Chicken

Dip each chicken cutlet into beaten eggs, then press into the breadcrumbs until well coated. Set aside while the oil heats.

Step 3: Pan-Fry to Golden Crisp

Heat a mix of butter and oil in a skillet over medium heat. Cook chicken cutlets 3–4 minutes per side or until golden brown and fully cooked. Let rest, then slice into strips.

Step 4: Boil the Pasta

Cook rotini pasta in salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 5: Make the Mozzarella Alfredo Sauce

In a saucepan, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add shredded mozzarella and stir until smooth and creamy. Use pasta water to adjust the consistency if needed.

Step 6: Combine and Serve

Toss the cooked pasta in the mozzarella Alfredo sauce. Plate the pasta and top with sliced Cajun chicken. Sprinkle with chopped parsley before serving.

How to Serve and Store Creamy Cajun Chicken Twisted Pasta

Serve this dish hot right after preparing for the best creamy consistency. Pair it with garlic bread or a light green salad for a complete meal. The crispy chicken is at its best freshly pan-fried, so serve it immediately if possible.

For leftovers, store the pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently with a splash of milk or cream to loosen the sauce. Reheat chicken in the oven or air fryer to maintain crispness.

Frequently Asked Questions

What can I substitute for mozzarella?

If mozzarella isn’t available, try Monterey Jack or Fontina for similar meltability and mild flavor.

Can I make this dish spicier?

Yes! Add extra cayenne or hot sauce to the Alfredo or double up on the Cajun seasoning.

Is this recipe gluten-free?

Not by default, but you can make it so by using gluten-free pasta and breadcrumbs.

Can I bake the chicken instead?

Definitely. Bake breaded chicken cutlets at 400°F for about 20 minutes or until golden and cooked through.

Can I use another pasta shape?

Of course! Penne, fusilli, or even fettuccine all hold the sauce well.

Want More Chicken Pasta Ideas?

If you loved this Creamy Cajun Chicken Twisted Pasta, here are a few other pasta dishes worth trying next:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for cozy comfort.
Cheesesteak Tortellini in Rich Provolone Sauce if you want hearty, meaty flavor.
Creamy Alfredo Lasagna Soup as a unique twist on pasta night.
Creamy Garlic Marry Me Salmon for seafood lovers who enjoy creamy sauces.
Rattlesnake Pasta with a bold, spicy flair.

Looking for more weeknight inspiration? Follow along on Pinterest – Life with Jam where I share my latest comfort food creations, creamy pastas, and family-approved dinners!

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you turn up the Cajun spice or keep it mild? Try a different cheese or pasta?

I love hearing how you make these meals your own. Questions are welcome too—let’s help each other cook better, bolder dinners.

Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo is a crave-worthy dinner that combines crispy, boldly seasoned chicken with creamy rotini smothered in a rich mozzarella Alfredo sauce. It’s a satisfying, spicy, and comforting dish that’s perfect for weeknights or entertaining.

Instructions

1. Slice chicken breasts lengthwise to form even cutlets. Rub both sides generously with Cajun seasoning.

2. Dip each piece into beaten eggs, then press into breadcrumbs until evenly coated.

3. In a large skillet over medium heat, melt butter and add a drizzle of oil. Pan-fry chicken 3–4 minutes per side until golden and cooked through. Remove and let rest before slicing.

4. Cook rotini pasta in boiling salted water until al dente. Reserve 1/2 cup pasta water, then drain.

5. In a separate saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream and bring to a light simmer.

6. Stir in shredded mozzarella and mix until smooth. If the sauce is too thick, stir in some reserved pasta water.

7. Toss cooked pasta in the Alfredo sauce.

8. Plate the pasta and top with sliced Cajun chicken. Garnish with fresh parsley and serve hot.