Garlic Butter Chicken Twisted Pasta in Velvety Cajun Parmesan Cheese Sauce 🍗🧄🧀
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🧄 Ingredients
For the Chicken:
1¼ lbs boneless, skinless chicken breasts (sliced into strips)
1 tbsp olive oil
2 tbsp butter
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
For the Pasta & Sauce:
12 oz twisted pasta (rotini or fusilli)
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 oz cream cheese
1 cup grated Parmesan cheese
½ cup shredded mozzarella (optional for extra creaminess)
½ tsp red pepper flakes (optional)
½ cup reserved pasta water (if needed)
Optional Garnish:
Chopped parsley
Extra Parmesan
A sprinkle of Cajun seasoning
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🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente. Reserve ½ cup of pasta water, drain, and set aside.
2. Cook the Cajun Chicken
Pat the chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
In a large skillet, heat olive oil and butter over medium-high heat.
Add chicken and cook 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. Make the Sauce
In the same skillet, melt another small knob of butter if needed.
Add garlic and sauté until fragrant (about 30 seconds).
Pour in chicken broth and heavy cream, stirring to combine.
Whisk in cream cheese until melted and smooth.
Add Parmesan (and mozzarella if using), stirring until the sauce becomes creamy and velvety.
Season with Cajun seasoning and red pepper flakes to taste.
4. Combine Everything
Add the cooked pasta to the sauce and toss until evenly coated.
Return the chicken to the pan and fold into the creamy pasta.
If the sauce is too thick, add a splash of reserved pasta water.
5. Serve & Garnish
Plate the pasta, top with extra Parmesan and parsley, and sprinkle with a bit more Cajun seasoning for color and flavor.
Garlic Butter Chicken Twisted Pasta in Velvety Cajun Parmesan Cheese Sauce
