Description
This Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo is a delightful blend of flavors and textures that will satisfy your cravings!
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1 tablespoon chopped parsley
- 12 oz rotini pasta
- Water and salt for boiling
Instructions
- Begin by placing the chicken breasts between two sheets of plastic wrap, then use a meat mallet to pound them to an even thickness. This ensures the chicken cooks uniformly and remains juicy. Sprinkle the Cajun seasoning liberally over the chicken, massaging it in for maximum flavor. Set aside while you prepare the breading.
- In one bowl, whisk together the egg until it becomes frothy. In another bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper. Dip each seasoned chicken breast first into the egg, followed by the breadcrumb mixture, ensuring that they’re evenly coated. Heat olive oil in a skillet over medium heat, then carefully place the chicken in the skillet. Cook for about 4–5 minutes on each side or until they’re golden brown and properly cooked through. Once done, remove them from the skillet and let them rest while you cook the pasta.
- In a large pot, bring water to a boil, adding a generous pinch of salt. Add the rotini pasta to the boiling water, cooking until it reaches an al dente texture, which should take about 8–10 minutes. Before draining, reserve about half a cup of the pasta cooking water; it will help adjust the consistency of the Alfredo sauce later. Afterward, drain the pasta and set aside.
- In the same pot, melt the butter over medium heat, then sauté the minced garlic for about one minute until fragrant. Slowly pour in the heavy cream, stirring continuously as it heats up. Gradually add the shredded mozzarella and grated Parmesan cheese, allowing it to melt and combine into a smooth sauce. Season the sauce with Italian seasoning, salt, and pepper. If the sauce seems too thick, this is when you can add a splash of the reserved pasta water to achieve your desired consistency.
- With the sauce ready, add the drained rotini pasta directly to the Alfredo sauce, tossing gently to coat all the noodles evenly. Slice the rested chicken breasts and arrange them over the creamy pasta. Finish by garnishing with chopped parsley for a fresh touch. Now it’s time to dig into your dish!
Notes
Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 720 kcal
- Sodium: 700 mg
- Protein: 41 g