Easy Cajun Chicken Rotini – A Creamy, Spicy Weeknight Favorite

This is the kind of dinner that turns an ordinary weeknight into something a little special. Tender chicken, bouncy rotini, and a creamy Cajun-spiced sauce come together in one pan with minimal fuss. It’s cozy, hearty, and bold without being over-the-top spicy.

If you love creamy pasta with a kick, this one belongs in your regular rotation. Best of all, it uses simple ingredients you can find anywhere and comes together fast.

Why This Recipe Works

• Rotini holds the sauce. The spirals catch every bit of that creamy, smoky Cajun sauce, so every bite is flavorful.
• One-pan technique builds layers of flavor. Browning the chicken first adds caramelized bits that enrich the sauce.
• Balanced heat. Cajun seasoning brings warmth and depth without overwhelming the dish. You control the spice level.
• Cream plus broth equals silky texture. A mix of chicken broth and cream creates a sauce that’s rich but not heavy.
• Everyday ingredients, big payoff. Nothing fancy here—just smart technique and straightforward flavors.

Ingredients

• 12 ounces rotini pasta
• 1.25 to 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
• 2 tablespoons Cajun seasoning (plus more to taste)
• 1 teaspoon smoked paprika (optional, for extra smokiness)
• 1 teaspoon garlic powder
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced or diced
• 1 cup cherry tomatoes, halved (optional but great for freshness)
• 1.5 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and black pepper
• Fresh parsley or green onions, chopped, for garnish
• Pinch of red pepper flakes (optional, if you like extra heat)

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil.Cook rotini until just shy of al dente (1 minute less than package directions). Reserve 1/2 cup pasta water. Drain and set aside.
2. Season the chicken. Pat the chicken dry.Toss with 1 tablespoon Cajun seasoning, garlic powder, a pinch of salt, and black pepper. This helps it sear well and builds flavor.
3. Brown the chicken. In a large skillet or Dutch oven, heat olive oil over medium-high. Add chicken in a single layer.Cook 4–6 minutes, flipping once, until browned and just cooked through. Transfer to a plate.
4. Sauté aromatics. Reduce heat to medium. Add butter to the same pan.Stir in onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
5. Build the sauce base. Sprinkle in remaining 1 tablespoon Cajun seasoning and smoked paprika.Stir to coat the veggies and wake up the spices, about 30 seconds.
6. Deglaze and simmer. Pour in chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer for 2–3 minutes to reduce slightly.
7. Make it creamy. Stir in the cream. Simmer on medium-low for 2–3 minutes until lightly thickened.If using cherry tomatoes, add them now so they soften but keep their shape.
8. Combine. Add the cooked rotini and chicken (along with any juices on the plate). Toss to coat. If the sauce needs loosening, add splashes of reserved pasta water until it clings nicely to the pasta.
9. Finish with Parmesan. Turn off the heat.Stir in Parmesan until melted. Taste and adjust with salt, pepper, or more Cajun seasoning. Add red pepper flakes if you want extra heat.
10. Garnish and serve. Sprinkle with chopped parsley or green onions.Serve hot, with extra Parmesan on the table.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: You can freeze it for up to 2 months, though the sauce may separate slightly. Reheat gently to bring it back together.
• Reheating: Add a splash of water, broth, or milk in a skillet over low heat. Stir often until creamy again.Microwave in short bursts with a splash of liquid, stirring between rounds.

Benefits of This Recipe

• Fast and family-friendly. It’s weeknight-ready and appeals to both spice lovers and milder palates.
• One-pan cleanup. Apart from the pasta pot, most of the action happens in one skillet.
• Customizable heat and richness. Adjust cream and spices to fit your taste and dietary needs.
• Protein-packed comfort food. Chicken adds lean protein, while veggies add color and nutrients.
• Great for leftovers. The flavors meld and often taste even better the next day.

What Not to Do

• Don’t overcook the chicken. Dry chicken ruins the texture. Cook it just until it’s no longer pink, then pull it off the heat.
• Don’t skip the browning step. Those browned bits are flavor gold for the sauce.
• Don’t boil the cream hard. A gentle simmer keeps the sauce silky and prevents curdling.
• Don’t over-salt before adding Parmesan. Parmesan is salty. Taste at the end and adjust.
• Don’t overcook the pasta. Slightly under al dente pasta finishes in the sauce and stays pleasantly firm.

Variations You Can Try

• Sausage twist: Swap half the chicken for sliced and browned andouille or smoked sausage for extra Cajun flavor.
• Lighter version: Use half-and-half and reduce Parmesan to 1/3 cup.Add extra bell peppers or spinach for volume.
• Veggie-forward: Add mushrooms, zucchini, or spinach in step 4. Chickpeas make a nice protein swap for a meatless option.
• Seafood spin: Stir in shrimp during the last 3–4 minutes of simmering. Cook until pink and opaque.
• Extra smoky: Use smoked paprika and a dash of liquid smoke (just a few drops) for barbecue vibes.
• Cheese swap: Try Pecorino Romano for sharper bite, or add a little cream cheese for ultra creaminess.
• Gluten-free: Use your favorite gluten-free rotini and check that your Cajun seasoning is gluten-free.
• Dairy-free: Use full-fat coconut milk instead of cream and a dairy-free Parmesan-style topping.

FAQ

How spicy is this dish?

It’s moderately spicy when made as written.

If you’re sensitive to heat, start with 1 tablespoon of Cajun seasoning and skip the red pepper flakes. You can always add more at the end.

What’s the best Cajun seasoning to use?

Any store-bought blend works. Look for one with paprika, garlic, onion, oregano, thyme, and cayenne.

If salt is the first ingredient, use less and adjust at the end to avoid oversalting.

Can I use a different pasta shape?

Yes. Penne, fusilli, or shells all hold sauce well. Just keep an eye on cook time and reserve some pasta water to adjust the sauce.

Can I make it without cream?

You can.

Use half-and-half for a lighter sauce or a mix of milk and a tablespoon of cream cheese for body. For dairy-free, use full-fat coconut milk and skip the Parmesan or use a dairy-free version.

How do I avoid curdling when reheating?

Reheat gently over low heat with a splash of liquid and stir often. Avoid high heat or boiling, which can break the sauce.

What if my sauce is too thick?

Add warm pasta water or broth a little at a time until it loosens to your preferred consistency.

Stir well after each addition.

Can I use rotisserie chicken?

Absolutely. Add shredded rotisserie chicken when combining the pasta and sauce. Since it’s already cooked, just warm it through.

How can I add more veggies without changing the flavor too much?

Stir in a few handfuls of baby spinach at the end, or add diced zucchini with the onions and peppers.

They blend nicely without overpowering the Cajun profile.

Final Thoughts

Easy Cajun Chicken Rotini hits that perfect sweet spot: simple to make, big on flavor, and endlessly flexible. It’s creamy, a little spicy, and satisfying in a way that feels restaurant-worthy without extra effort. Keep a jar of Cajun seasoning in your pantry, and you can pull this together any night of the week.

Serve it with a crisp salad or garlic bread, and you’ve got a complete, crowd-pleasing dinner.