Description
This Cajun Garlic Chicken Rotini recipe features tender, flavorful chicken coated in a Cajun spice blend, cooked to golden perfection, and tossed with rotini pasta and a creamy, savory vegetable sauce. It’s a comforting, spicy dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Coating
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
Pasta
- 1 lb rotini pasta
Vegetables and Sauce
- 1/2 cup vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Cajun Coating: In a medium bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano until well combined to create the Cajun seasoning flour mixture.
- Coat the Chicken: Add the cubed chicken pieces to the bowl and toss them thoroughly with the seasoning mixture until each piece is evenly coated, ensuring full flavor coverage.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering and hot enough for frying.
- Cook the Chicken: Add the coated chicken to the skillet in batches to avoid overcrowding. Fry for 5-7 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Remove the cooked chicken and place it on a paper towel-lined plate to drain excess oil.
- Sauté Vegetables: Using the same skillet, cook the chopped onion for 3-5 minutes over medium heat until it becomes soft and translucent.
- Add Garlic and Peppers: Stir in the minced garlic, green bell pepper, and red bell pepper. Cook for an additional 3-5 minutes until the vegetables are tender but still slightly crisp.
- Make the Sauce: Pour in the undrained diced tomatoes, chicken broth, and heavy cream. Stir well and bring the mixture to a simmer, then reduce the heat to low and let it cook gently for 10 minutes to allow flavors to meld.
- Season the Sauce: Taste the sauce and adjust seasoning with additional salt or cayenne pepper if desired.
- Cook Pasta: While the sauce simmers, cook the rotini pasta according to package instructions, adding a pinch of salt to the boiling water to enhance flavor. Drain the pasta once al dente.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the sauce and toss well to coat each piece of pasta in the flavorful sauce.
- Add Chicken: Return the cooked chicken to the skillet and gently stir to combine everything evenly without breaking the chicken pieces.
- Finish with Herbs: Stir in the chopped fresh parsley for a bright, fresh flavor addition.
- Serve: Serve the Cajun Garlic Chicken Rotini immediately, optionally garnished with grated Parmesan cheese for added richness.
Notes
- Adjust the cayenne pepper quantity to control the level of spice to your preference.
- Using a heavy-bottomed skillet ensures even cooking and prevents burning.
- Allow the chicken to cook undisturbed on each side to achieve a nice golden crust.
- Fresh parsley can be substituted with dried parsley, but use about 1 tablespoon dried.
- For a lower-fat option, substitute heavy cream with half-and-half or a dairy-free alternative.
- Make sure not to overcrowd the pan when frying chicken to get the best texture and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun, American
Keywords: Cajun chicken, garlic chicken, rotini pasta, spicy chicken pasta, creamy Cajun pasta, skillet chicken recipe
