Description
There’s something absolutely magical about the combination of perfectly seasoned Cajun chicken nestled atop a bed of creamy, cheese-laden rotini pasta. This recipe transforms simple ingredients into an extraordinary meal that brings together the bold, spicy flavors of Louisiana cuisine with the rich, indulgent satisfaction of homemade cheese sauce.
Ingredients
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes – Choose high-quality chicken breasts for the best texture and flavor. The 1-inch cube size ensures even cooking and perfect bite-sized pieces.
- 2 tablespoons olive oil – Extra virgin olive oil adds richness and helps achieve that beautiful golden sear on the chicken.
- 2 tablespoons butter (for cooking the chicken) – The combination of oil and butter prevents burning while adding incredible flavor.
- 1 teaspoon Cajun seasoning – This spice blend typically includes paprika, oregano, thyme, cayenne, garlic powder, and onion powder, creating the signature Louisiana flavor.
- 1/2 teaspoon smoked paprika – Adds a subtle smoky depth that elevates the entire dish.
- Salt and black pepper, to taste – Essential for enhancing all the other flavors.
For the Pasta and Sauce:
- 1 pound rotini pasta – The spiral shape is perfect for holding onto the cheese sauce. Choose a high-quality durum wheat pasta for the best texture.
- 3 cups whole milk – The fat content in whole milk is crucial for creating a smooth, rich cheese sauce that won’t break.
- 2 tablespoons butter (for the sauce) – Creates the base for the roux and adds richness to the sauce.
- 2 cups shredded sharp cheddar cheese – Sharp cheddar provides the primary cheese flavor with a nice tang that balances the richness.
- 1 cup shredded mozzarella cheese – Adds incredible meltability and stretchy texture to the sauce.
- Salt and pepper, to taste – For seasoning the sauce to perfection.
- Optional: dried parsley and red pepper flakes for garnish – Adds color, freshness, and an extra kick of heat.
Instructions
Begin by bringing a large pot of generously salted water to a rolling boil. The water should taste like seawater – this is crucial for properly seasoned pasta. Add the rotini pasta and cook according to package directions until al dente, which typically takes 8-10 minutes. The pasta should have a slight bite to it since it will continue cooking slightly when mixed with the hot cheese sauce. Drain the pasta thoroughly but don’t rinse it – you want to retain the starch that helps the sauce adhere to the pasta. Set the drained pasta aside while you prepare the chicken and sauce.
Cut the chicken breasts into uniform 1-inch cubes to ensure even cooking. In a small bowl, combine the Cajun seasoning, smoked paprika, salt, and black pepper. Season the chicken cubes generously with this mixture, tossing to coat evenly. Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Once the butter is melted and foaming, carefully add the seasoned chicken cubes in a single layer, making sure not to overcrowd the pan. This might require cooking in batches. Sear the chicken for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). The exterior should be beautifully caramelized while the interior remains juicy and tender. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet, scraping up any browned bits from the chicken – these add incredible flavor to the sauce. Pour in the whole milk gradually, whisking constantly to prevent lumps. Bring the milk to a gentle simmer, stirring frequently to prevent scorching. The milk should be steaming and barely bubbling around the edges, not aggressively boiling, which could cause it to curdle.
Once the milk is gently simmering, begin adding the cheeses gradually. Start with handfuls of the sharp cheddar cheese, whisking constantly until each addition is completely melted before adding more. Follow with the mozzarella cheese, continuing to whisk until you have a smooth, velvety sauce. If the sauce seems too thick, add milk a tablespoon at a time. If it’s too thin, let it simmer a bit longer to reduce. Season with salt and pepper to taste, remembering that the cheese already contributes saltiness.
Add the cooked rotini pasta to the cheese sauce, using tongs or a large spoon to toss everything together until every piece of pasta is beautifully coated with the creamy sauce. The pasta should be completely enveloped in cheese sauce, with no dry pieces visible. If the sauce becomes too thick during this process, add a splash of milk to loosen it up. Transfer the cheesy pasta to serving plates or a large serving bowl and top with the perfectly seared Cajun chicken. Garnish with dried parsley for color and red pepper flakes for an extra kick of heat if desired.
Notes
Cooking Notes
The key to success with this recipe lies in temperature control and timing. When cooking the chicken, resist the urge to move it around too much – let it develop that beautiful golden crust before flipping. For the cheese sauce, patience is crucial. Adding cheese too quickly or over too high heat can cause the sauce to become grainy or break. If your sauce does break, remove it from heat and whisk in a tablespoon of cold milk to try to bring it back together.
Always use freshly shredded cheese rather than pre-shredded when possible, as pre-shredded cheese contains anti-caking agents that can prevent smooth melting. If you must use pre-shredded cheese, let it come to room temperature before adding to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 8g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg
Keywords: cajun chicken, cheesy pasta, rotini, garlic butter, comfort food, main course