Creamy Parmesan Rotini with Cajun Garlic Butter Chicken is one of those bold-meets-comfort meals that hits every craving. You’ve got rotini pasta wrapped in a silky parmesan cream sauce, balanced perfectly with juicy, spice-kissed chunks of Cajun-seasoned chicken. It’s got richness, it’s got spice, and it delivers on flavor in every bite.

The beauty of this dish lies in the contrast: cool, creamy pasta meets hot, seared garlic butter chicken. Serve it for a weeknight dinner or impress your guests with a plate that looks like it came from a restaurant. And trust me—there won’t be leftovers.

What Kind of Pasta Works Best for This Dish?

Rotini is ideal for this recipe because its spiral shape holds onto that parmesan sauce so well, giving you a little more of that cheesy, creamy goodness in each bite. If you don’t have rotini on hand, feel free to substitute with penne or cavatappi—anything that grabs and cradles the sauce will do the trick.

Ingredients for the Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Rotini Pasta – This pasta’s twisted shape is perfect for holding onto creamy sauces, ensuring every bite is flavorful.

Heavy Cream – The base of the cream sauce, giving it that rich, velvety texture.

Parmesan Cheese – Freshly grated is best. It melts into the sauce, creating that signature nutty, salty flavor.

Garlic – Essential for both the pasta and the chicken. It brings warmth and depth.

Butter – For sautéing the garlic and searing the chicken with flavor.

Chicken Breast or Thighs – Juicy and tender, these are seasoned and seared to create the spicy Cajun crust.

Cajun Seasoning – A smoky, spicy blend that adds bold flavor to the chicken.

Fresh Parsley or Spinach – For a pop of green and freshness in the creamy pasta.

Salt & Pepper – Season to taste, especially for balancing the richness of the sauce.

How To Make the Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain and set aside.

Step 2: Prepare the Cajun Chicken

Cut the chicken into bite-sized pieces. Toss them in Cajun seasoning, salt, and pepper. In a large skillet over medium heat, melt butter and add minced garlic. Sear the chicken pieces until golden and cooked through—about 6–8 minutes. Remove and set aside.

Step 3: Make the Creamy Parmesan Sauce

In the same skillet, add more butter if needed and sauté additional garlic until fragrant. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2–3 minutes, then whisk in the grated parmesan until melted and smooth.

Step 4: Add Greens and Combine

Stir chopped parsley or spinach into the sauce and let it wilt slightly. Add the cooked rotini to the skillet, tossing until the pasta is fully coated in the creamy sauce.

Step 5: Serve with Cajun Chicken

Plate the creamy parmesan rotini and top generously with the seared Cajun garlic butter chicken. Garnish with extra parmesan and fresh herbs if desired.

Serving and Storing This Dish

This pasta is best served hot and fresh from the skillet. For a full meal, pair it with a simple green salad or garlic bread to balance the richness.

To store leftovers, keep the pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to revive the sauce.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, you can use pre-cooked or leftover chicken. Just warm it up with some Cajun seasoning and garlic butter before serving.

Is there a dairy-free version of this recipe?

You can substitute the heavy cream with full-fat coconut milk and use a dairy-free parmesan alternative. Just know the flavor will change slightly.

What can I use instead of Cajun seasoning?

If you don’t have Cajun seasoning, try a mix of paprika, garlic powder, onion powder, cayenne, and thyme.

Can I make this ahead of time?

You can make the components ahead (chicken and sauce), but for best results, combine and serve fresh to keep the pasta texture perfect.

How spicy is it?

The spice level depends on your Cajun seasoning. For less heat, use a mild blend or reduce the amount.

Can I freeze the leftovers?

It’s not recommended to freeze cream-based pastas as the sauce may separate. Stick to fridge storage for best results.

Want More Pasta Ideas with a Kick?

If this creamy Cajun rotini hits the spot, you’ll love these other bold pasta favorites:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a hearty and veggie-packed twist.
Skillet Ricotta Pasta with Roasted Broccoli with creamy ricotta and oven-roasted flavor.
Cheesesteak Tortellini in Rich Provolone Sauce if you love beefy, cheesy comfort food.
One Pot Creamy Beef and Garlic Butter Pasta that delivers big flavor in minimal time.
Red Pepper Rigatoni – A Creamy Bold Pasta Delight for a creamy, spicy vegetarian option.

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I’d love to hear how you made this recipe your own. Did you use thighs or breasts? Add extra heat or keep it mellow? Leave a comment below and let’s swap tips!

Creamy Parmesan Rotini with Cajun Garlic Butter Chicken

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Parmesan Rotini with Cajun Garlic Butter Chicken is a comforting, flavor-packed dish with spiral pasta coated in rich parmesan sauce, topped with juicy Cajun-spiced chicken. Perfect for a hearty dinner or an impressive meal for guests, this recipe delivers bold taste in every bite.

Ingredients

12 oz rotini pasta

1 lb chicken breast or thighs, cut into bite-size pieces

2 tbsp Cajun seasoning

4 tbsp butter, divided

4 cloves garlic, minced

1 ½ cups heavy cream

1 cup freshly grated parmesan cheese

1 cup chopped fresh spinach or parsley

Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and set aside.

2. Season chicken with Cajun seasoning, salt, and pepper.

3. In a large skillet over medium heat, melt 2 tablespoons of butter and sauté half the garlic until fragrant. Add the chicken and sear until cooked through and browned, about 6–8 minutes. Remove from skillet and set aside.

4. In the same skillet, melt the remaining 2 tablespoons of butter and sauté the remaining garlic. Add heavy cream and bring to a gentle simmer.

5. Whisk in parmesan cheese until fully melted and smooth.

6. Stir in spinach or parsley and let it wilt.

7. Add cooked rotini to the sauce, tossing until evenly coated.

8. Return the Cajun chicken to the pan and toss to combine or plate the pasta and top with chicken. Garnish with more parmesan if desired.