Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

A cozy weeknight dish featuring twisted pasta in a rich mozzarella Alfredo sauce, loaded with Cajun-seasoned chicken.

Course Dinner, Main Course

Cuisine American, Comfort Food

Keyword Cajun Pasta, Comfort Food, Creamy Chicken Pasta, Easy Weeknight Dinner, Family Friendly

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 650kcal

1.25 lbs Chicken Breasts, sliced Boneless, skinless; chicken thighs can be used for extra juiciness.
12 oz Twisted Pasta (rotini or fusilli) Select a shape that holds sauce well.
1 tbsp Olive Oil For searing the chicken.
2 tbsp Butter Adds rich flavor to the sauce.
1 tbsp Cajun Seasoning Adjust to taste; homemade or store-bought.
1 tsp Garlic Powder For added flavor.
Salt & Black Pepper To taste.
4 cloves Fresh Garlic, minced For the sauce base.
1 cup Chicken Broth Adds depth of flavor.
1 cup Heavy Cream For creaminess.
1 cup Mozzarella Cheese, shredded Freshly shredded preferred.
½ cup Parmesan Cheese, grated Adds salty richness.
2 oz Cream Cheese For thickness.
Chopped Parsley For garnish.
Pasta Water Reserve some to adjust sauce consistency.

Bring a large pot of salted water to a boil. Cook your twisted pasta until al dente, then drain, saving ½ cup of pasta water.

Toss chicken strips with Cajun seasoning, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown. Set aside.

Lower heat and add cream cheese, mozzarella, and parmesan. Stir until melted and smooth, adding reserved pasta water as needed.

Add cooked pasta and chicken to the sauce and toss to coat. Let it simmer on low heat for 2 minutes.

This dish reheats well, making it great for leftovers. Use freshly shredded cheeses for the best texture and flavor.