Cajun Garlic Chicken Rotini: A Simple Recipe
Cajun Garlic Chicken Rotini is a flavorful and hearty pasta dish featuring tender, spiced chicken cooked in a creamy tomato sauce with bell peppers and aromatic herbs. The rotini pasta perfectly absorbs the rich sauce, making this an easy and satisfying meal ideal for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American Cajun
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
Vegetables and Sauce
- 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
Other Ingredients
- 1 lb rotini pasta
- 1/2 cup vegetable oil
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the coating: In a medium bowl, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano. This spiced flour mixture will add flavor and a crispy texture to the chicken.
- Coat the chicken: Add the cubed chicken breasts to the bowl and toss until each piece is evenly coated with the flour mixture, ensuring good coverage for browning.
- 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 pieces to the skillet in batches, being careful not to overcrowd the pan. Cook each batch for about 5-7 minutes per side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and set aside on a paper towel-lined plate to drain excess oil.
- Sauté the onions: Using the same skillet with the flavorful drippings, add the chopped onion and cook for 3-5 minutes until softened and translucent.
- Add garlic and peppers: Stir in the minced garlic and chopped green and red bell peppers. Cook for an additional 3-5 minutes until the peppers are slightly tender but still retain some crispness.
- Make the sauce: Add the undrained diced tomatoes, chicken broth, and heavy cream to the skillet. Bring the mixture to a simmer, then reduce the heat to low and allow it to simmer gently for 10 minutes to develop flavors and thicken the sauce slightly.
- Season to taste: Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or cayenne if desired.
- Cook the pasta: Meanwhile, cook the rotini pasta according to the package instructions in salted boiling water until al dente. Drain well once cooked.
- Combine pasta and sauce: Add the drained rotini to the skillet with the sauce, tossing well to coat the pasta evenly with the flavorful sauce.
- Add chicken back: Gently stir in the cooked chicken pieces, ensuring they are well coated with the sauce and heated through.
- Finish with parsley: Stir in the freshly chopped parsley for a burst of freshness and color.
- Serve: Serve the Cajun Garlic Chicken Rotini immediately, garnished with grated Parmesan cheese if desired, for an extra touch of richness.
Notes
- For a spicier dish, increase the amount of cayenne pepper according to your taste preference.
- Using fresh parsley adds brightness, but dried parsley can be substituted if needed.
- Parmesan cheese is optional but recommended for added flavor and creaminess.
- Ensure not to overcrowd the skillet when frying chicken to achieve a nice golden crust.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: Cajun chicken, garlic chicken, rotini pasta, creamy pasta, spicy chicken pasta, one skillet meal, Cajun recipe
