Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound rotini pasta
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
Instructions
- Step 1: Cook the rotini pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and Cajun seasoning. Cook until chicken is cooked through and lightly browned.
- Step 3: Add minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Pour in heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
- Step 5: Reduce heat to low and stir in shredded cheddar cheese until melted and smooth.
- Step 6: Add cooked pasta to the skillet and toss to coat with the cheesy sauce. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop with a splash of milk or broth to prevent drying out.
- Garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color and flavor.
- Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American