Easy Cajun Chicken Rotini

Name: Easy Cajun Chicken Rotini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 2 boneless, skinless chicken breasts, sliced; 8 oz rotini pasta; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp Cajun seasoning; 1 tbsp olive oil; 1/2 cup chicken broth; 1/4 cup heavy cream; Salt and pepper to taste

Author: Tessa

Published: July 10, 2025

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Let’s be honest—weeknight dinners can feel like a slog. But trust me, this Easy Cajun Chicken Rotini is here to save the day. It’s one of those meals that comes together in under 30 minutes but tastes like you spent hours in the kitchen. I first fell in love with Cajun flavors during a trip to New Orleans, and ever since, I’ve been obsessed with bringing that bold, spicy kick to my everyday cooking. This dish? It’s my go-to when I’m craving something hearty, flavorful, and fuss-free. The rotini soaks up all that creamy, Cajun-spiced goodness, and the tender chicken and veggies make it a complete meal in one pan. Perfect for busy nights or when you just need a little comfort food magic.

Why You’ll Love This Easy Cajun Chicken Rotini

Oh, where do I even start? This dish is my weeknight superhero, and here’s why it’ll be yours too:

Lightning fast: From fridge to table in under 30 minutes – perfect for those “what’s for dinner?!” panic moments
Flavor bomb: That Cajun seasoning gives you that perfect spicy-sweet kick without any complicated techniques
One-pan wonder: Less dishes = more happiness (and more time for dessert!)
Your rules: Dial the heat up or down – it’s totally flexible for picky eaters or spice lovers

Seriously, this recipe checks all the boxes. It’s the kind of meal that makes you feel like a kitchen rockstar with minimal effort.

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Ingredients for Easy Cajun Chicken Rotini

Here’s what you’ll need to make this flavor-packed dish – I promise it’s all simple stuff you might already have:

The protein: 2 boneless, skinless chicken breasts (sliced into thin strips – they’ll cook faster!)
The pasta: 8 oz rotini (those cute corkscrews hold the sauce perfectly)
The veggie trio: 1 red bell pepper, 1 green bell pepper (diced), 1 small onion (diced), and 2 cloves garlic (minced)
The flavor makers: 2 tbsp Cajun seasoning (my secret weapon!), 1 tbsp olive oil
The creamy finish: 1/2 cup chicken broth, 1/4 cup heavy cream
The essentials: Salt and pepper to taste (always taste as you go!)

See? Nothing fancy – just good ingredients that work magic together. I like to prep everything before I start cooking – makes the whole process smoother.

How to Make Easy Cajun Chicken Rotini

Alright, let’s get cooking! This recipe comes together so quickly, you’ll want everything prepped and ready to go. I like to think of it as a delicious dance – each step flows right into the next.

Step 1: Cook the Pasta

First things first – get that rotini boiling in well-salted water. Cook it just until al dente (that means it should still have a tiny bite to it, about 1 minute less than package says). Drain it, but don’t rinse – we want that starchy goodness to help the sauce cling later!

Step 2: Sauté the Chicken and Veggies

While the pasta cooks, heat that olive oil in a large skillet over medium-high heat. Add your chicken strips and let them get some nice color – about 3 minutes per side. Don’t crowd the pan! When they’re golden, toss in all those diced peppers and onions. Stir occasionally until they start to soften, about 3-4 minutes. That garlic goes in last – just 30 seconds or so until fragrant (trust me, burnt garlic is sad garlic).

Step 3: Add Cajun Seasoning and Liquids

Now for the magic! Sprinkle that Cajun seasoning over everything and stir like crazy to coat. The smell alone will make your kitchen smell like New Orleans. Pour in the chicken broth and cream – it’ll sizzle and steam (that’s good!). Let it bubble gently for about 2 minutes to thicken slightly, but don’t overdo it or the sauce might get too thick.

Step 4: Combine and Serve

Time for the grand finale! Dump in that cooked rotini and toss everything together until every noodle is coated in that creamy, spicy sauce. Give it a taste – need more salt? More pepper? Now’s the time. Serve it up hot, maybe with a sprinkle of parsley if you’re feeling fancy. Dinner is served!

Easy Cajun Chicken Rotini - detail 2

Tips for Perfect Easy Cajun Chicken Rotini

After making this dish more times than I can count, here are my foolproof tricks for the best Cajun chicken rotini every time:

Toast your spices: Before adding the Cajun seasoning, toss it in the dry skillet for 30 seconds – it’ll wake up all those flavors!
Save pasta water: That starchy liquid is gold for adjusting sauce consistency – I always keep about 1/2 cup aside.
Cream swap: Out of heavy cream? Half-and-half works in a pinch, or coconut milk for dairy-free (just add it at the end).
Don’t overcook: The chicken keeps cooking in the sauce, so pull it when it’s just barely done to stay juicy.

These little tweaks make all the difference between good and “wow, can I get this recipe?” good.

Ingredient Substitutions and Variations

One of my favorite things about this recipe is how flexible it is! Here are some easy swaps I’ve tested when I’m missing ingredients or want to mix things up:

Pasta: No rotini? Penne, farfalle, or even rigatoni work great – any short pasta that can catch the sauce will do.
Protein: Chicken thighs add extra juiciness, or try shrimp for a seafood twist (add them last since they cook fast!).
Dairy: Swap heavy cream for half-and-half or coconut milk if you’re dairy-free – just adjust simmering time.
Veggies: Zucchini, mushrooms, or even broccoli florets make tasty additions when I want extra greens.

The beauty of this dish is how easily it adapts to what’s in your fridge – don’t be afraid to get creative!

Serving Suggestions for Easy Cajun Chicken Rotini

Now, let’s talk about how to make this meal feel extra special! A simple green salad with tangy vinaigrette cuts through the richness perfectly – my go-to is mixed greens with cherry tomatoes and cucumber. Warm garlic bread is practically mandatory at my house (great for soaking up every last drop of sauce!). If you’re feeling fancy, sprinkle some chopped parsley or grated Parmesan on top right before serving. That little pop of green or cheesy goodness makes all the difference!

Storage and Reheating Instructions

Got leftovers? No problem! This Easy Cajun Chicken Rotini keeps beautifully. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. If you’re planning ahead, it freezes well too—just portion it into freezer-safe containers or bags for up to 2 months. When you’re ready to reheat, my favorite method is in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce. Stir it often until it’s heated through. You can also microwave it in 30-second intervals, stirring in between. Either way, it’ll taste just as good as the first time!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates because we all know my measuring cups aren’t always precise! One serving of this Easy Cajun Chicken Rotini (that’s about 1/4 of the recipe) comes out to roughly:

420 calories – perfect for a satisfying dinner
12g fat (4g saturated) – creamy but not crazy heavy
32g protein – thanks to that lean chicken
48g carbs – hello, comforting pasta goodness!

Of course, your exact counts might vary a bit depending on your exact ingredients and portions. But hey – when something tastes this good, who’s counting?

Frequently Asked Questions

I get asked about this Easy Cajun Chicken Rotini all the time – here are the questions that pop up most often:

“Can I make it ahead?” Absolutely! Cook everything except the pasta, then refrigerate for up to 2 days. When ready, just cook fresh rotini and toss with the reheated sauce mixture.
“How spicy is it?” The heat level totally depends on your Cajun seasoning blend. Mine’s medium-spicy, but you can use mild or add extra cayenne if you’re feeling brave!
“Can I use frozen veggies?” Sure thing – just thaw them first and pat dry to avoid extra water in the sauce. Fresh is best, but frozen works in a pinch.
“What if I don’t have heavy cream?” No worries! Half-and-half works great, or for dairy-free, coconut milk adds lovely richness.

Got more questions? Drop them in the comments! Now go try this recipe tonight and tag us – I wanna see your Cajun chicken rotini masterpieces!