Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

There’s something so comforting about a forkful of rotini wrapped in a silky, garlicky cream sauce and topped with tender slices of Cajun-seasoned chicken. When I first cooked up this Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce, I instantly knew it was one of those meals I’d keep making again and again. The smoky heat from the Cajun spices blends seamlessly with the creamy, cheesy base, and the pasta spirals grab hold of every drop of sauce. And then there’s the mozzarella—stretchy, melty, and nearly impossible to resist.

I love this recipe because it blends together comfort food and a little bit of spice in each mouthful. It’s impressive enough to serve to friends at a dinner gathering, but it’s also simple enough for a cozy weeknight meal when you want something filling and indulgent. Whether you’re here for the velvety garlic cream, the golden sear on the chicken, or just that picture-perfect cheese pull with every swirl of pasta, this dish delivers on all fronts.

Why You’ll Love This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

This is far from an ordinary pasta recipe. The Cajun seasoning brings a warm, smoky depth without overpowering the creamy mozzarella garlic sauce. Rotini pasta clings to the sauce perfectly, giving you a balanced bite every time. It’s simple to make, loaded with flavor, and sure to become a go-to request at your dinner table. If you love big flavors, cheesy pasta, and juicy seared chicken with just enough spice, this one is for you.

What Kind of Chicken Should I Use for Creamy Cajun Chicken Rotini?

For this pasta, boneless, skinless chicken breasts are usually my first choice. They cook quickly, absorb the Cajun seasoning beautifully, and slice into tender strips that lay perfectly over the pasta. If you’d like a richer option, boneless chicken thighs are another excellent pick—they’re very forgiving, stay juicy even if slightly overcooked, and bring a little extra flavor. Just give them a light pound so they cook evenly and get that perfect sear.

Options for Substitutions

Cooking should feel fun and flexible, never stressful. If you’re out of something or want to adjust for dietary needs, this dish can be easily adapted.

Chicken Substitute: Use shrimp for a seafood twist or tofu for a vegetarian spin. Shrimp works wonderfully with Cajun seasoning, and tofu absorbs flavors like a sponge.
Mozzarella Cheese: Swap with provolone, fontina, or even a mix of cheddar and Monterey Jack for a sharper bite.
Heavy Cream: Whole milk plus a little butter works, or use half-and-half for a slightly lighter sauce.
Rotini Pasta: Penne, fusilli, or farfalle are all good choices. Just make sure you use pasta with grooves to hold the sauce.
Cajun Seasoning: Mix up your own blend with paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Use less cayenne if you like it mild.
Garlic: Fresh cloves bring the best flavor, but garlic powder can be used in a pinch.

This recipe is very forgiving, so feel free to get creative. Just don’t leave out the garlic and cheese—those are the heart of the sauce.

Ingredients for This Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

Chicken Breasts
The star protein of the dish. Once seasoned and seared, the chicken adds heat, texture, and juicy flavor.
Cajun Seasoning
The flavor powerhouse. Smoky, spicy, and savory, it creates a crust on the chicken and flavors the sauce.
Rotini Pasta
The spirals are ideal for clinging to the creamy garlic mozzarella sauce. Use a sturdy pasta that holds sauce well.
Mozzarella Cheese
Melted into the sauce and sprinkled over the top, mozzarella brings gooey, melty comfort.
Heavy Cream
Forms the creamy base, making the sauce rich, velvety, and smooth.
Garlic (Fresh, Minced)
The flavor foundation. When sautéed, it gives the sauce depth and aroma.
Butter
Used for sautéing garlic and enriching the cream sauce. It ties the flavors together beautifully.
Parmesan Cheese
Adds a salty, nutty note that balances the mozzarella and deepens the flavor.
Olive Oil
For searing the chicken to golden perfection and preventing sticking.
Salt and Black Pepper
Basic but essential. They enhance and balance every other ingredient.
Parsley (Fresh or Dried)
Adds a touch of freshness and a pop of color to finish the dish.

How to Make Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

Cook the Pasta – Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook until al dente, following the package directions. Be sure not to overcook, as the pasta will continue cooking slightly when combined with the sauce. Drain well and set aside, tossing with a drizzle of olive oil to prevent sticking.
Brown the Chicken – In a large skillet over medium-high heat, add a bit of olive oil and cook the chicken pieces until golden on the outside and fully cooked through. This step not only locks in flavor but also ensures that every bite of pasta gets a savory protein boost. Remove the chicken from the skillet and set aside.
Sauté the Aromatics – In the same skillet, add butter, followed by the minced garlic and onions. Cook for about 2–3 minutes until fragrant and softened. This base layer of flavor will carry through the entire dish, so don’t rush this step.
Build the Cajun Cream Sauce – Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Cajun seasoning and let the mixture simmer gently until it thickens slightly. This step develops the bold, creamy flavor that makes the dish irresistible.
Add the Cheese – Reduce the heat to low and slowly stir in the shredded mozzarella cheese until melted and smooth. The cheese will create that velvety texture that clings beautifully to the pasta. If the sauce looks too thick, add a splash more broth to loosen it up.
Combine Everything – Add the cooked rotini and browned chicken back into the skillet, tossing everything together until the pasta is fully coated with sauce. Allow it to simmer for another minute or two so the flavors marry.
Finish and Serve – Top with extra mozzarella if desired and let it melt slightly before serving. Garnish with fresh parsley for color and freshness. Serve warm with your favorite sides for a comforting, complete meal.

Tips for Perfect Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce

Season Your Pasta Water Generously – Salted pasta water is your first opportunity to layer in flavor. It should taste almost like seawater, ensuring your rotini doesn’t turn out bland.
Cut Chicken Evenly – Make sure your chicken pieces are similar in size so they cook at the same rate. Uneven cuts can lead to some overcooked, dry bites and some undercooked ones.
Don’t Burn the Garlic – Garlic cooks quickly, and burnt garlic will add bitterness to your sauce. Keep your heat on medium and stir constantly when adding it to the butter.
Use Freshly Shredded Cheese – Pre-shredded mozzarella often has anti-caking agents that prevent smooth melting. Grating cheese fresh from a block ensures the sauce turns out creamy and silky.
Simmer, Don’t Boil, the Sauce – Letting the sauce simmer gently allows it to thicken and the flavors to blend. Boiling too vigorously can cause the dairy to separate or the sauce to reduce too quickly.
Reserve Some Pasta Water – Before draining your pasta, set aside a small cup of starchy water. It can help thin the sauce and improve its cling to the noodles if needed.

Watch Out for These Mistakes While Cooking

Overcooking the Pasta – Pasta should be al dente, with a slight bite. Overcooked pasta will turn mushy when combined with the creamy sauce.
Adding Too Much Cajun Seasoning – Cajun seasoning is bold and flavorful, but too much can overwhelm the dish or make it overly salty. Start with a measured amount and taste as you go.
Cooking on Too High Heat – If the sauce boils aggressively, it can scorch or cause the cream to split. Keep the heat moderate to maintain a smooth, rich texture.
Skipping the Sear on Chicken – Browning the chicken adds depth of flavor and texture. Simply boiling or steaming it in the sauce won’t give you the same savory bite.
Using Low-Quality Cheese – Low-moisture, pre-packaged shredded cheese can leave your sauce stringy or clumpy. Fresh mozzarella guarantees a silky, restaurant-style sauce.
Not Letting the Dish Rest – Giving the pasta a minute off the heat before serving lets the sauce thicken slightly and cling to every piece for the perfect bite.

What to Serve With Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce?

Garlic Bread – A crispy, buttery slice of garlic bread is perfect for soaking up extra sauce from your plate.
Simple Side Salad – A fresh green salad with a tangy vinaigrette helps cut through the richness of the creamy pasta.
Steamed Vegetables – Broccoli, green beans, or roasted asparagus pair nicely without overpowering the Cajun flavors.
Roasted Potatoes – If you’re serving this for a hearty dinner, crispy roasted potatoes make a comforting side.
Grilled Zucchini or Bell Peppers – Adds a light, smoky flavor that complements the Cajun seasoning beautifully.
Crusty Baguette – Another bread option that gives you plenty of crunch and is excellent for wiping up sauce.

Storage Instructions

Refrigerator – Store leftovers in an airtight container for up to 3–4 days. Make sure the pasta cools completely before refrigerating to prevent condensation from watering down the sauce.
Freezer – For longer storage, freeze portions in freezer-safe containers for up to 2 months. Keep in mind that the texture of the cream sauce may change slightly after thawing.
Reheating – Reheat gently on the stove over medium-low heat, stirring in a splash of milk, cream, or broth to restore creaminess. Avoid microwaving at high heat, as this can cause the sauce to separate.
Meal Prep Tip – Consider storing pasta and sauce separately if making ahead, then combine when reheating for best texture.

Estimated Nutrition (Per Serving – Based on 4 Servings)

Calories	~620
Protein	38g
Fat	32g
Saturated Fat	16g
Carbohydrates	42g
Sugar	3g
Cholesterol	125mg
Sodium	780mg

These numbers are approximate and vary with ingredients. For a lighter dish, cut back on cheese and use lighter cream or milk.

Frequently Asked Questions

Yes! Penne, fusilli, or rigatoni work great because they have ridges and curves that hold the creamy sauce. Avoid thin pastas like spaghetti, which won’t cling to the sauce as well.

You can substitute half-and-half, but the sauce will be thinner and less rich. If using it, add an extra sprinkle of mozzarella to help thicken the texture.

Cajun seasoning has a little kick, but the cream and cheese balance it out nicely. If you prefer more heat, add a pinch of cayenne pepper or red chili flakes.

Absolutely! Bell peppers, mushrooms, or spinach all make tasty additions. Simply sauté them along with the onions and garlic before building the sauce.

Yes, you can prepare it a day ahead and reheat gently when ready to serve. Just store it properly in the fridge and add a splash of broth when reheating.

Shrimp, sausage, or even leftover turkey would work well with the Cajun cream sauce. Adjust cooking times accordingly for the protein you choose.

The key is to keep the heat gentle and stir constantly once the cheese is added. Boiling or overheating can cause the dairy to split.

Yes! Shred it and add it directly to the sauce before mixing with pasta. It’s a great shortcut for busy weeknights.

Conclusion

Creamy Cajun Chicken Rotini with Garlic Mozzarella Sauce is one of those meals that packs big flavor without taking hours to make. It’s cheesy, creamy, spicy, and comforting, yet ready in under 40 minutes. Whether you’re cooking for family, friends, or just yourself after a long day, this pasta is a winner every time. I’ve made it many times, and it never lasts long at the table. Give it a try—and make sure to serve it with crusty bread so you don’t miss a single drop of that rich, velvety sauce.