Creamy Cajun Chicken Twisted Pasta with Mozzarella Alfredo

Ingredients:

1.25 lbs boneless, skinless chicken breasts, sliced into strips

12 oz twisted pasta (like rotini or fusilli)

1 tbsp olive oil

2 tbsp butter

1 tbsp Cajun seasoning (plus extra to taste)

1 tsp garlic powder

Salt & black pepper, to taste

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 oz cream cheese (for extra creaminess)

Chopped parsley (for garnish)

Directions:

1. Boil a large pot of salted water and cook the twisted pasta until al dente. Drain and set aside, saving about ½ cup of pasta water for later.

2. Season your chicken strips with Cajun seasoning, garlic powder, salt, and pepper. In a large skillet, heat olive oil over medium-high. Add the chicken and cook for 5–6 minutes until golden brown, juicy, and cooked through. Once seared, remove from the pan and set aside.

3. In the same skillet, melt the butter and add minced garlic. Sauté for about 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to pull up all that flavor.

4. Lower the heat and stir in the cream cheese, mozzarella, and Parmesan. Keep stirring until the cheese fully melts into a thick, creamy sauce. If it gets too thick, stir in a bit of the pasta water to loosen it up.

5. Add the cooked pasta and chicken back into the skillet. Toss everything together until the pasta is fully coated and the chicken is tucked into that cheesy Cajun Alfredo goodness. Let it simmer for 2 minutes so everything soaks up the flavor.

6. Top it all off with a sprinkle of fresh parsley and maybe a little extra mozzarella on top if you want the cheese pull. Serve hot—and get ready for compliments.

Cooking Time:30 minutes

Servings:4

Calories: 820 per serving